Phyllo dough pie with mushrooms and feta on the Tasty Blog

      Recipe preparation:

       Source: https://www.vkusnyblog.com/recipe/pirog-iz-testa-filo-s-gribami-i-fetoj/Notes on ingredients:

      Filo dough. An essential ingredient. Look for it in the frozen food sections near puff pastry. Or in ethnic supermarkets – Turkish, Greek.

      Onion. I cooked with regular onion. But if you take red onion, it will caramelize faster and more expressively due to its higher sugar content. White onion is also suitable.

      On slicing. Keep in mind that slicing into feathers (along the fibers) gives a more expressive texture, while half-rings (across the fibers) provide a softer texture. For this pie, I still recommend cutting along the fibers.

      Balsamic vinegar. Adds a sour note and characteristic balsamic aroma to the pie. Instead of vinegar, you can use balsamic sauce (glassa, glaze), but it should be added not to the pan, but to the bowl with the already sautéed onions. Sugar can simply be omitted in this case.

      Thyme. Both fresh and dried can be used. You will need 1/4 tsp of dried thyme.

      Mushrooms. I made this pie with frozen porcini mushrooms. They need to be thawed and slightly squeezed of water before sautéing.

      Alternatively, you can make the pie with fresh champignons or oyster mushrooms. However, the aroma will be less intensely mushroomy with this substitution.

      Feta. You can use brined cheese, Imeretian cheese, or your favorite blue cheese instead.

      Cream. For the filling, you need heavy cream with 30% fat or more. Replacing it with sour cream is possible, but keep in mind that it will add a sourness to the pie that may not be liked by everyone.

      Eggs. The recipe is based on a medium egg S-1 or M, weighing 50-55 g without the shell.

      Filling variations:

      Ham + semi-hard cheese + onion,

      Fig + camembert/brie + honey,

      Smoked chicken + mushrooms + basil,

      Salmon + wilted spinach + semi-hard cheese.

      Let's move on to cooking.

      Slice the onion into feathers or half-rings.

      In a pan over medium heat, heat 1 tbsp of vegetable oil and add butter, melting it. Add the onion and sauté, stirring regularly, for about 10 minutes.

      In the middle of the process, add thyme.

      The onion should caramelize but not burn.

      Pour balsamic vinegar into the pan and add sugar. Cook, stirring, for about a minute, until the sugar dissolves.

      Transfer the onion to a bowl.

      Sauté the mushrooms over medium-high heat in a small amount of vegetable oil until golden brown and cooked. Salt during the process.

      Transfer to a bowl.

      Melt the butter.

      Place a sheet of filo on a board and brush it with oil using a brush. Cover with a second sheet, lightly brushing it as well.

      Spread the filling – onion, mushrooms, and crumbled feta.

      Gather the dough in an accordion style so that the filling ingredients are in the folds.

      Transfer to a baking dish.

      Repeat with the remaining dough and filling.

      Prepare the filling. For this, combine the cream and egg, salt, and whisk with a fork.

      Evenly pour the filling over the pie. And send it to a preheated oven at 180 °C. Bake for about 30 minutes.

      Remove the finished pie and let it sit at room temperature for 20 minutes. Then slice and serve.

      Enjoy your meal!



       This recipe for filo dough pie with mushrooms and feta has been tested and prepared by chef Tatyana Nazaruk - author of the Tasty Blog.

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