Fasting Mushroom Pie
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A delicious mushroom pie made with a variety of mushrooms and herbs, perfect for those who are fasting.
01:00:00 total
Serves 6
medium
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Ingredients
- sampini mushrooms - 1 kg (cut into small pieces)
- red pepper - 1 large (cut into small pieces)
- onion - 1 large (cut into small pieces)
- leek - 1 (cut into small pieces)
- black olives - 60 g (sliced)
- parsley - 1/4 bunch (chopped)
- olive oil - 50 g (for frying and brushing)
- fresh oregano - 3-4 (sprigs)
- fresh thyme - 4-5 (sprigs)
- tomato paste - 2 tablespoons (for flavor)
- grated breadcrumbs - 50 g (to bind filling)
- grated yellow cheese - 200 g (for flavor)
- salt - watch the video to see (to taste)
- pepper - watch the video to see (to taste)
- rustic phyllo - 1 package (for pie crust)
- golden dough - 650 g (for pie crust)
- olive oil - 150 g (for brushing)
Instructions
- Prepare the filling: In a frying pan, heat olive oil and sauté onion and leek until soft.
- Add vegetables: Add red pepper and mushrooms, cooking until soft. Season with salt, pepper, oregano, and thyme.
- Combine filling: Stir in tomato paste, breadcrumbs, parsley, olives, and cheese. Mix well.
- Prepare the pie: In an oiled baking pan, layer phyllo sheets, brushing with olive oil between layers.
- Fill the pie: Spread the mushroom filling over the phyllo layers.
- Top the pie: Cover with more phyllo sheets, brushing with olive oil, and seal the edges.
- Bake: Carve the top of the pie and bake in a preheated oven at 170°C for about 1 hour.
- Cool and serve: Let the pie cool for 20-30 minutes before slicing and serving.
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