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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