Vegetarian phyllo pie with peppers and pleurotus mushrooms filling

There is no Christmas celebration without a pie on the table! All steps of the following recipe are quite simple although I suggest more ingredients than I usually do in my simple pie recipes! These festive days however, ask for rich flavors!


For the filling
  • 1 green pepper (cut into thick slices)
  • 1 red pepper (cut into thick slices)
  • 1 orange  pepper (cut into thick slices)
  • 1/2 kg pleurotus mushrooms sliced
  • 1 onion (cut into cubes)
  • 1 leek (sliced)
  • 1 glass white wine
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon brown sugar
  • chopped thyme
  • 250 g gruyere cheese
  • 2 tablespoons toasted sesame seeds
  • 100 g yoghurt
  • 1 egg
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon smoked paprika
To set up the pie
  • 500 g phyllo pastry
  • 2 tablespoons butter
  • 1 cup extra virgin olive oil
  • 1 beaten egg
  • 1 cup milk


  • Put a non-stick pan on the fire and add the butter to melt.
  • Add in the onion chopped into small cubes and cook it until it gets a nice golden color.
  • Add the brown sugar, stir and pour in the balsamic vinegar.
  • Add the leek and mushrooms and stir.
  • Cook until you eliminate the liquid and reduce their volume.
  • Pour a glass of white wine.
  • Add thyme, paprika and sesame seeds and stir.
  • Add the peppers two minutes before you take the pan out of the heat.
  • We do not want the peppers  to be cooked but simply to take out the excess fluids.
  • In a bowl, mix the egg with yogurt and gruyere.
  • Pour the egg mixture into the pan and stir.
  • Melt butter (2 tablespoons) and add a cup of olive oil.
  • Once the sheets of the phyllo pastry are defrosted, according to the instructions on the packaging, lay them onto a greased baking pan and brush them with the mixture of butter and olive oil.
  • If the baking pan is not the same size as the sheets just put them wrinkled. In case is bigger, then arrange the two sheets side by side and one on top of another.
  • Be sure to put at least one more phyllo sheet at the bottom of the pie. Usually each pack has 12 phyllo sheets so I prefer to put 7 at the bottom and 5 on top.
  • Arrange the filling in the middle of the pie.
  • Cut with scissors or a knife the sheets that possibly stick out of the pan.
  • Arrange the last sheets and close the pie by folding the edges inward.
  • Score the pie using a knife and brush with a beaten egg.
  • Add a glass of milk, cover the pie and refrigerate for 2-3 hours.
  • Bake the pie for one hour.
  • Wait to cool down for a few minutes before serving.

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