The most famous Greek pie may be the spinach-filled spanakopita, but countless varieties abound in the filo pastry pie-loving nation, from vegetarian hortopita (wild greens pie) and kolokithopita (pumpkin pie) to hearty kreatopita (meat pie). In Northern Greece, this sautéed mushroom pie is a favourite.






Skill level

Average: 3.4 (27 votes)


  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 250 g portobello mushrooms, roughly chopped
  • 500 g Swiss brown mushrooms, thickly sliced
  • 3 garlic cloves, finely chopped
  • 1 tsp sweet paprika
  • 1 tsp dried Greek oregano (see Note)
  • ¼ cup chopped mint
  • ¼ cup chopped flat-leaf parsley
  • 100 g Greek feta, crumbled
  • 16 fresh filo pastry sheets
  • 100 g butter, melted

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Cooling time 30 minutes
Drink match 2012 Hoddles Creek Estate Premier Cru Pinot Blanc, Yarra Valley, Vic ($40)

You will need a 20 cm pie pan for this recipe.

Heat oil in a large frying pan over medium heat. Add onion and cook, stirring, for 7 minutes or until soft. Add mushrooms, garlic, paprika and dried oregano, and cook, stirring, for 10 minutes or until liquid has evaporated and mushrooms are golden. Remove from heat, stir in mint, parsley and feta, and season with salt and pepper. Set aside to cool completely.

Preheat oven to 200°C. Brush 8 filo sheets with butter, layer in a 20 cm pie pan and spoon over mushroom mixture. Brush remaining 8 filo sheets with butter and layer over the top of the pie. Trim pastry edges and pinch to seal. Score pastry top in a diamond pattern. Bake for 45 minutes or until pastry is golden. Serve warm.


• Dried Greek oregano is sold on branches, from select delis and greengrocers. Substitute regular dried oregano.



Photography Ben Dearnley. Food preparation Kirsten Jenkins. Styling Vanessa Austin. Drink suggestion Dan Coward.


As seen in Feast magazine, April 2014, Issue 30.