Mushroom & Rice Phyllo Pies

Happy Sunday friends! I am gearing up for tomorrow’s first day of lent and of course “Kathara Deftera” better known as Clean Monday. I created this delicious pie the other day when I had an abundance of mushrooms in the fridge and was in need of a tasty vegetarian recipe. You can use this exact filling for “gemista” stuffed peppers or tomatoes. It is really good and flavorful!

Mushroom & Rice Phyllo Pies -Vegetarian-Friendly

Ingredients:

  • 4 tablespoons of olive oil
  • 2 cloves of garlic minced
  • 1 medium white onion diced
  • 1 bunch of leeks diced
  • 5 cups of button mushrooms diced (you can use any mushrooms you like)
  • 1 cup of basmati rice
  • Salt & pepper for flavor
  • 1 cup of spinach
  • 1 cup of vegetable stock
  • 1/4 cup of white wine
  • 1/4 cup of basil chopped
  • 1/4 cup of dill chopped
  • 1/4 cup of parsley chopped
  • 10 sheets of phyllo dough
  • 2 eggs
  • 1 cup of crumbled feta cheese
  • 1 cup of clarified butter

Method:

  1. In a large saucepan over medium heat with olive oil saute the garlic, onion, and leeks until translucent. Add the mushrooms, rice and season with salt and pepper. Cook for a few minutes until mushrooms are softened and then add the stock and wine.
  2. Add the spinach and then cook for about 10 minutes or until the rice is al dente. Once the rice is ready to remove from heat and let cool. Add the basil, dill, parsley and mix to combine.
  3. Add the eggs and feta to the mixture and mix to combine.
  4. Prepare the phyllo sheets. Carefully remove the dough from its plastic wrap and gently open the phyllo dough on a large surface. Using either a pizza cutter or scissors, cut the phyllo in 4 equal horizontal pieces. Place one stack of phyllo sheets next to your work surface while covering the other stacks with parchment paper and a slightly damp cloth to prevent it from drying out.
  5. Place one sheet in front of you and brush with the butter, making sure to cover the entire sheet. Add a tablespoon of the mixture in the right bottom corner of the phyllo. Fold the phyllo diagonally, from one corner to the other, to create a triangle. Continue folding, retaining triangle shape. Brush with more butter and set on the baking sheet.
  6. Repeat the process until you have used all the phyllo dough. Bake at 350 or 375 degrees.
  7. You can make a large pie as well if you like by using a round spring-form pan and greasing the bottom with butter and layering half the phyllo sheets and placing the filling over the top of the phyllo layers.
  8. Bake at 375 degrees until golden brown. Remove from heat and let it cool.

 

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