Mushroom and Spinach Phyllo Pie
Mushroom and Spinach Phyllo Pie
Ingredients
For the Filling
- 2 tablespoons olive oil
- 1 yellow onion, medium, finely chopped
- 3 cloves garlic, minced
- 1 pound cremini mushrooms, sliced
- 10 ounces fresh spinach, roughly chopped
- 8 ounces feta cheese, crumbled
- 1/4 cup Parmesan cheese, grated
- 2 eggs, large, lightly beaten
- 1/4 cup fresh dill, chopped
- 1/4 teaspoon nutmeg, freshly grated
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Assembling the Pie
- 1/2 cup unsalted butter, melted
- 1 package phyllo dough, 16-ounce, thawed according to package directions
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish with a little olive oil or butter.
⏱️ 5 min•🌡️ 375
- 2
Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped yellow onion and cook until softened and translucent, about 5-7 minutes.
⏱️ 7 min
- 3
Add the minced garlic and sliced mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms have released their liquid and are nicely browned, about 8-10 minutes.
⏱️ 10 min
- 4
Stir in the fresh spinach, working in batches if necessary, until it has wilted completely. Remove the skillet from the heat and let the mixture cool slightly.
⏱️ 5 min
- 5
Once cooled, transfer the vegetable mixture to a large bowl. Add the crumbled feta cheese, grated Parmesan cheese, lightly beaten eggs, chopped fresh dill, freshly grated nutmeg, salt, and black pepper. Mix well to combine all ingredients.
⏱️ 5 min
- 6
Unroll the thawed phyllo dough and keep it covered with a damp cloth or plastic wrap to prevent it from drying out. Place one sheet of phyllo dough into the prepared baking dish, letting the excess hang over the sides. Brush lightly with melted butter. Repeat this process with 7 more sheets of phyllo, layering them and brushing each with butter. You should have 8 buttered layers forming the base.
⏱️ 8 min - 7
Evenly spread the mushroom and spinach filling over the phyllo base in the baking dish.
⏱️ 2 min
- 8
Top the filling with another sheet of phyllo dough, brushing it with melted butter. Repeat this process with the remaining phyllo sheets, layering and brushing each with butter, until all phyllo is used. You should have 8-10 layers on top.
⏱️ 8 min
- 9
Trim any excess phyllo dough hanging over the edges, then fold the edges inward to create a neat border. Brush the top layer generously with any remaining melted butter.
⏱️ 2 min
- 10
Using a sharp knife, score the top layers of the phyllo into desired serving portions (e.g., 12 squares or rectangles). Do not cut all the way through to the filling.
⏱️ 2 min
- 11
Bake in the preheated oven for 40-45 minutes, or until the phyllo is golden brown and crispy, and the filling is set. If the top browns too quickly, you can loosely tent it with aluminum foil.
⏱️ 45 min•🌡️ 375
- 12
Remove the pie from the oven and let it rest for 10-15 minutes before cutting along the scored lines and serving. This allows the filling to set completely and makes for cleaner slices.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Mushroom and Spinach Phyllo Pie
Ingredients
For the Filling
- 2 tablespoons olive oil
- 1 yellow onion, medium, finely chopped
- 3 cloves garlic, minced
- 1 pound cremini mushrooms, sliced
- 10 ounces fresh spinach, roughly chopped
- 8 ounces feta cheese, crumbled
- 1/4 cup Parmesan cheese, grated
- 2 eggs, large, lightly beaten
- 1/4 cup fresh dill, chopped
- 1/4 teaspoon nutmeg, freshly grated
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Assembling the Pie
- 1/2 cup unsalted butter, melted
- 1 package phyllo dough, 16-ounce, thawed according to package directions
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish with a little olive oil or butter.
⏱️ 5 min•🌡️ 375 - 2
Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped yellow onion and cook until softened and translucent, about 5-7 minutes.
⏱️ 7 min - 3
Add the minced garlic and sliced mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms have released their liquid and are nicely browned, about 8-10 minutes.
⏱️ 10 min - 4
Stir in the fresh spinach, working in batches if necessary, until it has wilted completely. Remove the skillet from the heat and let the mixture cool slightly.
⏱️ 5 min - 5
Once cooled, transfer the vegetable mixture to a large bowl. Add the crumbled feta cheese, grated Parmesan cheese, lightly beaten eggs, chopped fresh dill, freshly grated nutmeg, salt, and black pepper. Mix well to combine all ingredients.
⏱️ 5 min - 6
Unroll the thawed phyllo dough and keep it covered with a damp cloth or plastic wrap to prevent it from drying out. Place one sheet of phyllo dough into the prepared baking dish, letting the excess hang over the sides. Brush lightly with melted butter. Repeat this process with 7 more sheets of phyllo, layering them and brushing each with butter. You should have 8 buttered layers forming the base.
⏱️ 8 min - 7
Evenly spread the mushroom and spinach filling over the phyllo base in the baking dish.
⏱️ 2 min - 8
Top the filling with another sheet of phyllo dough, brushing it with melted butter. Repeat this process with the remaining phyllo sheets, layering and brushing each with butter, until all phyllo is used. You should have 8-10 layers on top.
⏱️ 8 min - 9
Trim any excess phyllo dough hanging over the edges, then fold the edges inward to create a neat border. Brush the top layer generously with any remaining melted butter.
⏱️ 2 min - 10
Using a sharp knife, score the top layers of the phyllo into desired serving portions (e.g., 12 squares or rectangles). Do not cut all the way through to the filling.
⏱️ 2 min - 11
Bake in the preheated oven for 40-45 minutes, or until the phyllo is golden brown and crispy, and the filling is set. If the top browns too quickly, you can loosely tent it with aluminum foil.
⏱️ 45 min•🌡️ 375 - 12
Remove the pie from the oven and let it rest for 10-15 minutes before cutting along the scored lines and serving. This allows the filling to set completely and makes for cleaner slices.
⏱️ 15 min