- 1 kilo champignon mushrooms
- 80 g olive oil
- 3 onions
- 2 tablespoon(s) garlic
- 500 g tomatoes
- 1/2 bunch mint
- 2 tablespoon(s) thyme
- 300 g gruyere cheese, optional
- 50 g olives
- 700 g phyllo dough sheets, thicker sheets
- 120 g olive oil, for brushing
- sesame seeds, for sprinkling
Diet based on cereals, pulses, nuts, seeds, vegetables, fruits and other animal foods such as honey and eggs. Excludes meat, fish, mollusks.
Egg Free Diet
It is usually followed when someone is allergic to this food.
Nuts Free Diet
It is usually followed when someone is allergic to nuts.
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- Preheat oven to 180* C (350* F) Fan.
- Place a pan over high heat and let it get very hot.
- Quarter the mushrooms.
- Add 2 tablespoons of olive oil to the pan along with ¼ of the mushrooms. Sauté for 2-3 minutes.
- Drain the mushrooms to remove extra moisture.
- Place the pan back over high heat. Add 2 tablespoons of olive oil and another ¼ of the mushrooms.
- Drain and follow the same process until all of the mushrooms are sautéed.
- Place the same pan over high heat and let it get very hot.
- Cut the onion into 0.5 cm slices.
- Add 2 tablespoons of olive oil to the hot pan and add the onions.
- Sauté for 4-5 minutes until they are nicely caramelized.
- Thinly slice the garlic and add it to the pan.
- Cut the tomatoes in half. Remove the stems and squeezed them so that only the flesh remains and then cut them into 0.5 cm cubes.
- Transfer the drained mushrooms to a large bowl and add the tomatoes.
- Finely chop the mint and add it to the bowl along with the thyme.
- Add the sautéed onion and garlic, gruyere, olive rounds, salt and pepper.
- Stir with a wooden spoon until all of the ingredients are completely combined. Your filling is ready.
- Brush a 25x35 cm baking pan with olive oil and add a sheet of phyllo dough.
- Drizzle with olive oil and cover with another sheet.
- Repeat the same process once more to complete the bottom crust.
- Add 1/3 of the filling and spread it evenly with a spoon.
- Cover with a sheet of phyllo, drizzle with olive oil and spread another 1/3 of the filling over it.
- Cover with another sheet of phyllo, drizzle with olive oil and spread the final 1/3 of the filling over it.
- Cover with 3 sheets of phyllo dough making sure to drizzle each sheet added with olive oil as you did for the bottom crust.
- Turn the edges that are hanging over the baking pan inward and brush them with olive oil as well as the whole surface of the pie.
- Score into 9 pieces, making sure not to cut all the way down to the bottom.
- Sprinkle with sesame seeds and place on the highest rack in the oven.
- Bake for 40-50 minutes.
- When ready, remove from oven and allow the pie to cool for 10-15 minutes before serving.
Nutrition information per portion
Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.
Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.
Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.
The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.
Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.
It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.
They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.
A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily
*Based on an adult’s daily reference intake of 2000 kcal.
*To calculate nutritional table data, we use software by