Description
Manitaropita is a traditional Greek mushroom pie featuring crisp, flaky phyllo pastry layered with a savory filling of mushrooms, herbs, and creamy feta cheese. It is a comforting and flavorful dish perfect for any meal.
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
Instructions
- Preheat the oven to 180°C (355°F).
- Heat olive oil in a large skillet over medium heat and sauté the chopped onion until soft.
- Add sliced mushrooms and cook until moisture evaporates and mushrooms are lightly browned.
- Season with salt and black pepper, then stir in dill and parsley.
- Remove from heat and let the filling cool slightly.
- Brush a baking dish with olive oil and layer several phyllo sheets, brushing each with olive oil.
- Spread the mushroom mixture evenly over the phyllo and sprinkle feta cheese on top.
- Cover with remaining phyllo sheets, brushing each with olive oil and folding edges to seal.
- Bake for about 40 minutes until golden brown and crisp.
- Cool slightly before slicing and serving.
Notes
Use a mix of mushrooms like cremini or portobello for deeper flavor.
Add spinach, leeks, or spring onions for variation.
Substitute feta with a ricotta-feta blend for a creamier texture.
Store leftovers in the refrigerator for up to 3 days.
Reheat in the oven at 160°C (320°F) to maintain crispness.
Phyllo pastry should be kept covered to prevent drying out.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 30 mg
