Greek Vegan Mushroom Pie (Manitaropita) by Antoniou Fillo Pastry

Ingredients

• 500g (1 lb) mixed mushrooms, sliced
• 1 large onion, finely diced
• 2 cloves garlic, minced
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 3 sheets Fillo Pastry, for the base
• 6 sheets Fillo Pastry, for the spiral
• 1/2 cup olive oil, plus extra for brushing
• 2 tbsp sesame seeds
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)

Instructions

1. Preheat your oven to 190°C (375°F).
2. Heat 1/2 cup of olive oil in a large skillet over medium-high heat. Add the diced onion and sauté for 5-7 minutes, until softened and translucent.
3. Add the minced garlic to the skillet and cook for 1 minute more until fragrant.
4. Stir in the sliced mushrooms. Cook for about 8-10 minutes, stirring occasionally, until the mushrooms have released their liquid and started to brown.
5. Remove the skillet from the heat. Stir in the chopped parsley, mint, salt, and pepper, mixing well to combine. This is your mushroom filling.
6. Lay 3 sheets of Fillo Pastry onto a greased baking tray, brushing each layer lightly with olive oil. This will form the base of your pie.
7. Lay another 3 sheets of Fillo Pastry on top of the base sheets, brushing each layer with olive oil. Spread the mushroom filling evenly over the Fillo.
8. Take the remaining 3 sheets of Fillo Pastry. Layer them one by one on top of the filling, brushing each lightly with olive oil.
9. Gently crinkle and gather the top Fillo sheets, starting from the outside edge and working your way in, to form a spiral shape. Tuck any excess pastry underneath the pie.
10. Brush the top of the spiral generously with olive oil.
11. Sprinkle the sesame seeds evenly over the top of the pie.
12. Bake in the preheated oven for 35-40 minutes, or until the Fillo Pastry is golden brown and crisp.