Mushroom and chestnut pie

There cannot be a New Year’s Day meal without a pie! Today I prepare a festive version of the mushroom pie by adding chestnuts – they fit perfectly with mushrooms and they give to the pie a festive touch!

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  • 12 thin filo pastry sheets
  • 1 onion
  • 1 clove of garlic, thinly chopped
  • 500 g mushrooms (any type you like)
  • 150 g chestnuts, boiled
  • 3 spring onions
  • 3 tablespoons thinly cut herbs (oregano, spearmint, basil)
  • 250 g feta cheese
  • 250 g kefalotyri cheese
  • 2 eggs
  • 1 teaspoon smoked paprika
  • Salt
  • Freshly ground pepper
  • Olive oil for the pastry sheets


  • Cut the onion into small cubes and the mushrooms and the spring onions into thin slices.
  • Bring to heat 3 tablespoons of olive oil inside a large non-stick frying pan.
  • At first place sauté the onion and the garlic and then add the mushrooms and the spring onions.
  • Sauté until the vegetables have withered and they have become dry.
  • Then, remove from the pan and transfer inside a large bowl.
  • Add the cheeses (grated), the eggs, the chestnuts, the herbs, the paprika, salt and pepper and mix all ingredients together.
  • Grease properly a baking pan.
  • On the bottom of the pan place 2 thin filo pastry sheets crosswise and grease them properly with olive oil.
  • On top of them, add 3-4 tablespoons from the mushrooms mix and then place 1 thin filo pastry sheet on top of the mix.
  • Using a pastry brush, grease the thin filo pastry sheet and repeat the procedure until you are done with all of the thin filo pastry sheets and the mushrooms mix.
  • Gently score the top surface of the pie, taking care so the knife does not reach the bottom of the pan. This will result in crispy and well-baked thin filo pastry sheets.
  • Bake in properly preheated oven to 180°C for 45 minutes or until it has taken a golden brown colour.

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