CookTheGreekWay

In the mountain villages of Zagori, Epirus, where autumn smells of damp earth and mist drapes the slopes, local housewives cherished the secret of the mushroom pie.

It was the pie of autumn, made with freshly picked forest mushrooms after the first rain.

In stone-built homes with smoky fireplaces, the scent of freshly baked dough rising in the siní (the traditional round baking tray) filled the air with comfort and warmth.

This pie wasn’t just food — it was a ritual of hospitality, a humble celebration of the land and its gifts.

Traditional Zagori Mushroom Pie

Ingredients

For the phyllo:

• 500 g all-purpose flour
• ½ cup olive oil or melted butter
• 1 tsp salt
• 1 tsp vinegar
• Lukewarm water, as needed (about 1–1½ cups)

For the filling:

• 600–700 g fresh mushrooms (white or brown button mushrooms)
• 2 large onions, finely chopped
• 1 garlic clove, crushed
• ½ cup olive oil
• ½ cup Carolina rice or 2 tbsp trahana
• 150 g feta cheese, crumbled
• Salt, pepper
• Thyme and a little mint (fresh or dried)

Method

Make the phyllo:

1. In a large bowl, mix the flour, salt, and olive oil.
2. Add the vinegar and gradually pour in the water until the dough becomes soft and elastic.
3. Divide the dough into two balls — one slightly larger for the bottom layer.
4. Cover and let them rest for 30 minutes.

Prepare the filling:

1. Sauté the onion and garlic in olive oil until soft and translucent.
2. Add the mushrooms and cook until they release their liquid.
3. Stir in the rice (or trahana), salt, pepper, and herbs.
4. Simmer for 5–6 minutes until the liquid has evaporated.
5. Allow the mixture to cool slightly, then stir in the crumbled feta.

Assemble the pie:

1. Roll out the first dough ball and place it in a well-oiled baking pan, letting the edges hang over the rim.
2. Spread the filling evenly on top.
3. Roll out the second dough ball and cover the filling. Fold and seal the edges inward.
4. Brush the surface generously with olive oil and score lightly with a knife.

Baking:

Bake at 180°C (350°F) for 50–60 minutes, until the crust is beautifully golden and fragrant.

Extra Tips

• For an even crispier crust, add 1 tbsp tsipouro or dry white wine to the dough.
• For a sweeter balance, sauté a little leek with the onions.
• If you don’t have rice or trahana, try substituting bulgur for a nutty texture.
• For a rustic touch, bake the pie in a wood-fired oven for that authentic smoky aroma.

Pairing Suggestions

This traditional Zagori mushroom pie pairs wonderfully with a white Debina wine from Zitsa, known for its crisp freshness and delicate fruit notes.

If you prefer red, try a Naoussa Xinomavro, served at room temperature.

For an earthy, rustic feel, enjoy it with a small glass of tsipouro — just as they do in the mountain villages of Epirus.

Nutritional Value per Serving (200 g)

Calories: ~360 kcal, A balanced, filling but not heavy dish
Protein: 11–13 g, From feta, mushrooms, and rice
Carbohydrates: 35–40 g, From flour and rice/trahanas
Fiber: 3–4 g, Provided by mushrooms and grains
Fats: 18–20 g, Mainly healthy monounsaturated fats from olive oil
Saturated: Fat 5–6 g, From feta or butter (if used)
Cholesterol: ~40 mg, Moderate, mainly from the cheese
Sodium: ~600 mg, Can be reduced by using less feta
Calcium: 180 mg, Good source thanks to feta
Iron: 2 mg, From mushrooms and flour
Vitamins: B2, B3, D, folate Mushrooms are an excellent source of B vitamins

Health Benefits

• Balanced meal: Combines plant-based protein (mushrooms) with dairy (feta).
• Healthy fats: Olive oil provides antioxidants and heart protection.
• Meat-free but full of flavor: Perfect for vegetarians.
• Natural energy: The carbohydrates from rice and dough offer steady energy without heaviness.

Healthy Tips

For a lighter version, reduce the olive oil by one-third and bake on parchment paper.

For a vegan or fasting version, replace feta with crumbled tofu or vegan cream cheese.

Pair with a fresh green salad with lemon or apple for extra vitamin C and brightness.

FAQ (Frequently Asked Questions)

1. Can I use frozen mushrooms?

Yes, just make sure to drain them well after thawing before sautéing.

2. Can I use store-bought phyllo?

Absolutely. Choose a country-style or thick phyllo dough. The flavor will differ slightly, but it’s still delicious.

3. How do I store it?

It keeps in the fridge for up to 3 days or in the freezer for up to 2 months.

Reheat in the oven (not in the microwave) to keep it crispy.

4. What else can I add to the filling?

Try adding diced leek, carrot, or a touch of smoked bacon if you’re not fasting.

If you like this recipe by CookTheGreekWay, also enjoy the pie: Pumpkin Pie with Sour Trahana – a Taste of the Greek Countryside.