Name: Manitaropita (Greek Mushroom Pie)
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Greek
Ingredients: 8 phyllo pastry sheets; 500 g mushrooms, sliced; 1 onion, chopped; 4 tbsp olive oil; 2 tbsp dill, chopped; 2 tbsp parsley, chopped; 150 g feta cheese, crumbled; 1 tsp salt; 1/2 tsp black pepper

Manitaropita is a traditional Greek savory pie that brings together crisp, flaky phyllo pastry and a deeply flavorful mushroom filling. I love how the earthy mushrooms, fresh herbs, and creamy feta cheese create a pie that feels both rustic and elegant. It is rich, aromatic, and wonderfully comforting, making it a beautiful choice for lunch, dinner, or part of a mezze-style table.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

8 phyllo pastry sheets

500 g mushrooms, sliced

1 onion, chopped

4 tbsp olive oil

2 tbsp dill, chopped

2 tbsp parsley, chopped

150 g feta cheese, crumbled

1 tsp salt

1/2 tsp black pepper

Directions

I preheat the oven to 180°C (355°F).

I heat the olive oil in a large skillet over medium heat and sauté the chopped onion until soft and fragrant.

I add the sliced mushrooms and cook them until they release their moisture and the mixture becomes dry and lightly browned.

I season the mixture with salt and black pepper, then stir in the chopped dill and parsley.

I remove the skillet from the heat and let the filling cool slightly.

I lightly brush a baking dish with olive oil and layer several phyllo sheets, brushing each sheet with olive oil before adding the next.

I spread the mushroom mixture evenly over the phyllo layers and sprinkle the crumbled feta cheese on top.

I cover the filling with the remaining phyllo sheets, brushing each sheet with olive oil and folding the edges neatly to seal the pie.

I bake the pie for about 40 minutes, until the phyllo is golden brown and crisp.

I let the pie cool slightly before slicing and serving.

Servings and timing

I make this recipe in about 60 minutes from start to finish, which makes it a very manageable savory bake for a weekday or weekend meal.

Prep Time: 20 minutes

Cooking Time: 40 minutes

Total Time: 60 minutes

Servings: 6 servings

Calories: 320 kcal per serving

Variations

I like how easy it is to adapt this pie depending on what I have in the kitchen. I sometimes add spring onions or leeks for a sweeter, softer base. I also enjoy mixing in spinach for extra color and a more classic Greek-style filling. When I want a richer flavor, I use a mix of mushrooms such as cremini, oyster, or portobello instead of just one kind. I can also swap feta for ricotta-feta blend if I want the filling a little creamier and milder. For a more fragrant finish, I sometimes add a small pinch of nutmeg or a little oregano.

Storage/Reheating

I store leftover Manitaropita in an airtight container in the refrigerator for up to 3 days. To keep the phyllo as crisp as possible, I prefer reheating slices in the oven at 160°C (320°F) for about 10 to 15 minutes. I can also use an air fryer for a quicker reheat with a crisp finish. I avoid microwaving when I want to preserve the flaky texture, since the pastry can soften too much.

FAQs

Can I use frozen phyllo pastry?

I can use frozen phyllo pastry, but I make sure it is fully thawed before working with it. I also keep it covered with a clean towel while assembling the pie so it does not dry out.

Can I make Manitaropita ahead of time?

I can assemble the pie a few hours ahead and keep it in the refrigerator before baking. I find this very helpful when I want to prepare part of the meal in advance.

What mushrooms work best in this recipe?

I like using button mushrooms for convenience, but cremini, portobello, or a mixed mushroom blend also work very well. I find that combining varieties gives the filling a deeper flavor.

How do I keep the bottom from getting soggy?

I cook the mushrooms until their moisture has fully evaporated before filling the pie. I find that this step makes a big difference in keeping the pastry crisp and well baked.

Can I freeze the pie?

I can freeze the baked pie once it has cooled completely. I wrap it well and freeze it for up to 2 months, then reheat it in the oven until heated through and crisp again.

Conclusion

Manitaropita is one of those classic savory pies that feels comforting, flavorful, and timeless. I love the contrast between the crisp phyllo layers and the soft, herby mushroom filling with salty feta scattered through every bite. Whether I serve it as a main dish, a side, or part of a larger spread, this Greek mushroom pie always brings a warm homemade touch to the table.

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