Mushroom Pie with Home-made Phyllo
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Appetizer
Cuisine/ Κουζίνα: Greek
Ingredients/ Συστατικά
For the Filling
  • Two hand made phylo sheets (recipe follows)
  • 500 gr./ 1 lb. mushrooms, sliced I used crimini
  • 1 leek, sliced
  • 1 onion, sliced
  • 250 gr./9 oz. regato
  • 50 gr./ 2 oz. parmigiano reggiano
  • ¼ cup dry white wine, any other wine you like
  • ½ cup evaporated milk
  • ⅓ cup cracked wheat
  • A bunch of parsley
  • ½ tsp salt
  • 2 tbsp olive oil
  • 1 egg
For the Dough (For two sheets)
  • 500 gr./ 1 lb. all purpose flour
  • 3 tbsp olive oil
  • 1 egg
  • 3 tbsp milk
  • 8-10 gr./ o.35 oz. fresh yeast or 1 tsp dry yeast
  • 2 tbsp vinegar
  • 100 ml/9 tbsp lukewarm water
  • Salt and pepper
Instructions/ Εκτέλεση
For the Dough
  1. Put the yeast in a bowl and pour the water and let it stay for 5 minutes.
  2. In the meantime, shift the flour in the mixer bowl.
  3. Make a hole and pour the olive oil and the egg.
  4. Add the milk, the salt and pepper and the vinegar.
  5. Add the yeast and the water and start mixing with the hook.
  6. Let it mix for about 6 minutes.
  7. If you see that the dough is too tight add couple of teaspoons of water.
  8. If you see that the dough is sticky add couple of tbsp of flour one at a time and let the mixer do the knead for you.
  9. After about 10 minutes of kneading the dough should be ready.
  10. To test it, press it with your finger and make a shallow hole.
  11. If the dough comes to its original shape then it is ready.
  12. If the hole remains then the dough must be worked some more time.
  13. When the dough is ready make two balls one bigger than the other.
  14. The bigger one will make the sheet that will be on the bottom, while the smaller is for the upper sheet.
  15. Let them rest in a warm environment for about 60 minutes.
  16. Open them with a rolling pin one at a time, starting from the bigger one which will be placed on the bottom of the sheet.
For the filling
  1. While the dough is resting, let's make the filling.
  2. In a skillet pour the olive oil and sauté the leek, onion, mushrooms until softened.
  3. Add the wine and sauté until it decreases to half.
  4. Lower heat and add the milk, salt, parsley and cheese.
  5. Remove from heat and add the cracked wheat and the one egg.
  6. Take a pan 32 cmX24cm/ 13 inX9 in, oil it and place one phyllo sheet.
  7. Pour the mushrooms’ mixture and cover with the other phyllo sheet.
  8. Beat the other egg and brush the phyllo leaf on top so as to become shiny.
  9. Bake in a preheated oven at 175° C / 345° F for 30 to 45 minutes or until golden brown.
Notes/ Σημειώσεις
Recipe for phyllo dough adapted from Dina Nikolaou
Recipe by Culinary Flavors at