Mushroom and Feta Phyllo Crinkle Pie

Recipe:

Ingredient Notes:

• Phyllo (Filo) pastry. The one non-negotiable ingredient. Look for it in the freezer section near the puff pastry. You can also find it at ethnic markets (Turkish, Greek, or Middle Eastern stores).
• Onions. I used regular yellow onions, but red onions are a great shout — their higher sugar content means they caramelize faster and more intensely. White onions work too.
  • The cut. Keep in mind that slicing “with the grain” (pole-to-pole) gives a more defined texture, while slicing into half-rings (across the grain) results in a softer bite. For this pie, I recommend slicing pole-to-pole.
• Balsamic vinegar. Adds a bright acidic note and that signature balsamic aroma. You can swap this for balsamic glaze (glassa), but don’t add it to the pan — stir it into the bowl with the already sautéed onions. If using glaze, skip the extra sugar in the recipe.
• Thyme. Fresh or dried both work. If using dried, you’ll need about $1/4$ tsp.
• Mushrooms. I made this with frozen porcini (ceps). Make sure to thaw them and squeeze out any excess liquid before sautéing.
  You can also use fresh button mushrooms or oyster mushrooms, though the mushroom aroma will be a bit less intense.
• Feta. Feel free to swap it for Bryndza, Imeretian cheese, or even your favorite blue cheese.
• Heavy cream. For the custard, you’ll need heavy cream (30% fat or higher). High-fat sour cream works as a substitute, but keep in mind it adds a tanginess that might not be for everyone.
• Eggs. This recipe is based on “Medium” (EU) or “Large” (US) eggs, weighing about 50–55g each without the shell.

Filling Variations:

• Ham + Cheddar/Gouda + Onions
• Figs/Pears + Camembert/Brie + Honey
• Smoked Chicken + Mushrooms + Basil
• Salmon + Sautéed Spinach + Feta + Cheddar/Gouda

Let’s start cooking!

Slice the onion into thin strips or half-rings.

Heat 1 tbsp of vegetable oil in a frying pan over medium heat. Add the butter and melt it. Add the onions and sauté them, stirring frequently, for about 10 minutes.

Add the thyme halfway through.

The onions should caramelize but not burn.

Pour the balsamic vinegar into the pan, then add the sugar. Cook and stir for about a minute until the sugar dissolves.

Transfer the onions to a bowl.

Sauté the mushrooms in a small amount of vegetable oil over medium-high heat until golden brown and cooked through. Season with salt while cooking.

Transfer them to a bowl.

Melt the butter.

Place a sheet of phyllo dough on a cutting board and brush it with butter using a pastry brush. Cover with a second sheet and lightly brush it as well.

Spread the filling — onions, mushrooms, and crumbled feta — over the dough.

Fold the dough like an accordion, enclosing the filling ingredients in the folds.

Transfer to a baking pan.

Repeat with the remaining dough and filling.

Prepare the custard. Combine the cream and egg, season with salt, and whisk with a fork.

Pour the mixture evenly over the pie. Place it in an oven that has been preheated to 180°C (350°F). Bake for about 30 minutes.

Remove the finished pie and let it cool at room temperature for 20 minutes. Then, slice and serve.

Enjoy!

This Mushroom and Feta Phyllo Crinkle Pie recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
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