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Manitaropita Mushroom Phyllo Pies A Greek Delight

Manitaropita Mushroom Phyllo Pies are traditional Greek pies made with flaky phyllo pastry and a savory mushroom filling, perfect for appetizers, side dishes, or light mains.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 pies servings
Course: Appetizer
Cuisine: Greek
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 1 pound package phyllo dough sheets, thawed
  • 1.5 pounds mixed mushrooms (cremini, shiitake, or button)
  • 1 large yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 1/2 cup fresh dill, chopped
  • 1/2 cup fresh parsley, chopped
  • 1 cup feta cheese, crumbled
  • 1/2 cup ricotta cheese, optional
  • 2 large eggs, lightly beate
  • 3/4 cup extra virgin olive oil, plus extra for brushing
  • Salt and pepper to taste
  • 2 tablespoons lemon juice, freshly squeezed

Method
 

  1. Clean mushrooms with a damp cloth and chop them finely. Heat 3 tablespoons olive oil in a skillet over medium-high heat. Add mushrooms and cook until they release moisture, about 8-10 minutes.
  2. Push mushrooms to the side, add another tablespoon of oil, and sauté onions until translucent, about 5 minutes. Add garlic and cook for one minute more.
  3. Stir in dill, parsley, lemon juice, salt, and pepper. Mix thoroughly and let cool completely.
  4. Once cooled, fold in feta, ricotta, and beaten eggs. Mix gently and adjust seasoning.
  5. Preheat oven to 375°F (190°C). Unroll phyllo dough and keep covered with a damp towel. Have olive oil and pastry brush ready.
  6. Cut phyllo sheets into strips about 3 inches wide. Brush one strip with olive oil, layer another on top, and add a spoonful of filling at one end. Fold into a triangle and continue folding until the end.
  7. Place triangles seam-side down on a parchment-lined baking sheet, brush tops with olive oil, and bake for 25-30 minutes until golden and crispy.

Notes

Thaw phyllo in the refrigerator overnight. Don't skimp on olive oil when brushing layers. Cook mushrooms until dry to avoid soggy filling. Freeze unbaked pies for quick meals later.