Mushroom Pie with Crispy Village-Style Phyllo. Hearty, flavorful and absolutely delicious! This rustic pie brings together a rich mushroom filling and sweet caramelized onions, an irresistible combination that will wow your family and guests alike. It’s the perfect savory treat during Lent, but feel free to add a touch of cheese for extra indulgence when you’re not fasting.

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Ingredients

For the dough

• 800 g all-purpose flour
• 1 tsp baking powder
• 2 tsp salt
• 3 tbsp vinegar
• 6 tbsp olive oil
• 400 g water

Also

• 1 cup olive oil or seed oil for the phyllo (250 ml)
• Corn starch to help rolling out the phyllo layers

For the filling

For the caramelised onions

• 5 medium onions
• 100 g olive oil
• 1 tbsp sugar
• 3 tbsp balsamic vinegar
• Salt

For the mushrooms

• 3 tbsp olive oil
• 1 kg mushrooms
• Salt, pepper and a little oregano

Also

• When you are not fasting, add 250 g of grated kefalograviera, or any other salty cheese like parmesan cheese to the filling.

Preparation

For the dough

In a mixing bowl or a mixer bowl, combine the flour, baking powder, salt, vinegar and olive oil. Add the water and knead until the dough is soft and elastic and can be pulled away from the sides without sticking too much to the hands. Cover it and let it rest for an hour.

For the filling

For the caramelised onions

In the meantime, prepare the filling. It’s a good idea to start by caramelizing the onions first because it takes a long time at a very low temperature to cook them just right. So peel the onions and cut them into slices.

5 onions may seem like a lot, but when the caramelizing process is over you will find that there will be about a cup left. A cup of concentrated deliciousness and sweetness.

In a pan, heat the olive oil and add the onions. Turn the heat very low, add a little salt and sauté them until they soften, stirring occasionally. This process will take about 20 minutes so, once again, I stress that the temperature should be very low.

Once the onions are soft, add the sugar, stir a little to melt it and add the balsamic vinegar. Once absorbed, pour the onions onto a plate and continue with the mushrooms.

Use a clean and damp cloth to wipe the mushrooms and remove the soil. Mushrooms are never washed. I use a microfiber cloth that works very well, easily and quickly.

Then cut them into slices. In the same pan, heat the oil and sauté the mushrooms over high heat. Add salt, pepper and oregano. When they shrink and get a nice brown colour, add them to the bowl with the caramelized onions and mix. Let the filling cool down.

For the phyllo sheets

Divide the dough into 10 pieces and shape them into balls. Cover them again with a towel to prevent them from drying out until you roll them all out. We’ll put 5 sheets on the bottom and 5 sheets on top.

Grease the baking tray and roll out the first sheet. It should be a little larger than the baking pan so that there is enough left over outside the baking pan to turn the crust over at the end. Spread it stretched out on the baking tray and drizzle with oil. Repeat the same with the second layer of dough.

Place the remaining 3 sheets of the base on the baking tray, without protruding. Always sprinkle with oil in between. Spread the filling. Place the remaining 5 sheets on top, ruffled and with oil between them.

Fold the excess dough and close the pie by making a crimped edge. Pour any leftover oil on top. Cut the pie into pieces and bake at 200C for about 45 minutes, depending on the oven, until golden brown.

Enjoy!

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