Mushroom and Feta Phyllo Pie

Mushroom and Feta Phyllo Pie is a lacto ovo vegetarian main course. One serving contains 429 calories, 16g of protein, and 26g of fat. This recipe serves 4. For $2.18 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. Plenty of people made this recipe, and 1506 would say it hit the spot. It is brought to you by Closet Cooking. From preparation to the plate, this recipe takes around 45 minutes. If you have ricotta, olive oil, white balsamic vinegar, and a few other ingredients on hand, you can make it. With a spoonacular score of 82%, this dish is amazing. Try Chicken and Mushroom Pie with Phyllo-Parmesan Crust, Mushroom, Spinach And Feta Pie, and Eggplant-Feta Phyllo Pies for similar recipes.

Servings: 4

 

Ingredients:

1 handfull dill (chopped)

2 eggs

1/2 cup feta (crumbled)

2 cloves garlic (chopped)

2 leeks (cleaned and sliced)

1 pound mushrooms (diced)

1/4 cup olive oil

8 sheets phyllo dough (thawed over night in the fridge)

1/2 cup ricotta

salt and pepper to taste

2 tablespoons balsamic vinegar (or white wine, or broth)

Equipment:

frying pan

baking pan

oven

Cooking instruction summary:

Directions:1. Heat the oil in a pan.2. Add the leeks and cook until tender, about 5 minutes.3. Add the mushrooms, season with salt and pepper and cook until the mushrooms start to caramelize, about 20 minutes.4. Add the garlic and cook until fragrant, about a minute.5. Add the balsamic vinegar, deglaze the pan and cook until it evaporates.6. Remove fromh heat and mix in the dill, feta, ricotta and eggs.7. Lay out a sheet of phyllo dough, brush with oil and repeat with another layer. Spread the mushroom mixture alon the long edge of the phyllo, roll the phyllo up and gently fit it around the outer edge of your greased circular baking pan.8. Continue until the pan is full and then brush the top with oil.9. Bake in a preheated 350F oven until golden brown on top, about 20-30 minutes.

 

Step by step:


1. Heat the oil in a pan.

2. Add the leeks and cook until tender, about 5 minutes.

3. Add the mushrooms, season with salt and pepper and cook until the mushrooms start to caramelize, about 20 minutes.

4. Add the garlic and cook until fragrant, about a minute.

5. Add the balsamic vinegar, deglaze the pan and cook until it evaporates.

6. Remove fromh heat and mix in the dill, feta, ricotta and eggs.

7. Lay out a sheet of phyllo dough, brush with oil and repeat with another layer.

8. Spread the mushroom mixture alon the long edge of the phyllo, roll the phyllo up and gently fit it around the outer edge of your greased circular baking pan.

9. Continue until the pan is full and then brush the top with oil.

10. Bake in a preheated 350F oven until golden brown on top, about 20-30 minutes.


Nutrition Information:

Quickview
428k Calories
15g Protein
26g Total Fat
33g Carbs
16% Health Score
Limit These
Calories
428k
21%

Fat
26g
41%

  Saturated Fat
8g
53%

Carbohydrates
33g
11%

  Sugar
6g
7%

Cholesterol
114mg
38%

Sodium
660mg
29%

Get Enough Of These
Protein
15g
32%

Vitamin B2
0.92mg
54%

Selenium
34µg
49%

Vitamin B3
6mg
30%

Phosphorus
300mg
30%

Vitamin K
30µg
29%

Folate
101µg
25%

Manganese
0.5mg
25%

Vitamin B5
2mg
25%

Vitamin B1
0.37mg
25%

Copper
0.49mg
24%

Vitamin A
1096IU
22%

Calcium
207mg
21%

Iron
3mg
20%

Vitamin B6
0.38mg
19%

Vitamin E
2mg
18%

Potassium
560mg
16%

Zinc
2mg
14%

Vitamin B12
0.66µg
11%

Fiber
2g
11%

Vitamin C
8mg
10%

Magnesium
39mg
10%

Vitamin D
0.8µg
5%

covered percent of daily need
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Food Trivia

Scientists can turn peanut butter into diamonds.

Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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