Greek cuisine · Dough, Pasta & Rice

Manitaropita

Mushroom pie made from phyllo dough with mixed mushrooms, leek, thyme and feta, baked crisp.

Ingredients · for 6 servings

• 600 g mixed mushrooms
• 2 leeks
• 150 g feta
• 8 sheets phyllo dough
• 2 eggs
• 1 tbsp fresh thyme
• 1/2 bunch parsley
• 80 ml olive oil
• salt, pepper

Instructions

1. Clean the mushrooms and cut into coarse slices, halve the leeks lengthwise, wash thoroughly and cut into narrow half-rings.
2. Heat 3 tbsp olive oil in a wide pan until very hot and fry the mushrooms in batches for 5–6 min, until all liquid has evaporated and they take on color; remove.
3. In the same fat, sauté the leek over medium heat for 6–8 min until soft, return the mushrooms, season with thyme, salt and pepper and let cool completely.
4. Stir the crumbled feta, chopped parsley and eggs into the cold mushroom mixture.
5. Brush a baking tray with olive oil, lay in four phyllo sheets one by one, each oiled, spread the filling over them and cover with the remaining four oiled sheets; fold in the edges and score the top.
6. Bake at 190°C top/bottom heat for 40–45 min until golden brown, let rest for 10 min and serve lukewarm cut into squares.