Mediterranaean Filo pastry Pie Recipe

A Mediterranaean Pie with mushrooms made with Filo pastry which makes crunchy and delicious. Perfect for any occasion. 

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2 onions, halved and thinly sliced
85g butter
500 gr button mushrooms, sliced
500 gr. shiitake mushrooms, sliced 
4 garlic cloves, crushed
1 tbsp Madeira wine
2 tbsp chopped tarragon, plus extra to serve
50 gr fresh breadcrumbs
175 gr  sundried tomatoes in oil  sliced
40 gr pine nuts toasted, plus extra  to serve
9 large sheets filo pastry 
sunflower oil, for brushing the pastry 


In a large pan fry the onions in the butter. Add the sliced  mushrooms, and cook until a bit  soften for 5 mins. Stir in the garlic, then turn up the heat and cook quite fiercely to drive off as much moisture as possible. Stir in the Madeira, tarragon, breadcrumbs and tomatoes, pine nuts  and then take the pan off the heat.

Lay a sheet of filo on the work surface and brush with oil. Top with another sheet, brush again, then continue until you have a stack of 4 sheets of pastry. Spread half the filling down the longest length, leaving several cms at each end. Fold the pastry ends up over the filling, roll up like a cigar, then carefully lift onto a baking sheet. Brush with more oil, then tear the last filo sheet into strips, scrunch up and place half on top to decorate. Repeat with the rest of the pastry and filling to make a second strudel, then chill until ready to cook. To serve, Bake in a preheated oven at 180C  for 30 mins or until golden and heated through.
Serve in slices, scattered with extra pine nuts and tarragon.


Can be made 1 day ahead and bake just before serving
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