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Mushroom Pie with Thyme & Graviera Cheese
Ingredients
1 pack KANAKI Thick Filo Pastry for Pies
500 g mushrooms (champignon), sliced
250 g graviera cheese, coarsely grated
80 g feta cheese, crumbled
1 onion, finely chopped
150 g Greek yogurt (strained)
2 eggs
90 g olive oil
1 tsp dried thyme
Salt
Freshly ground black pepper
1–2 tbsp black sesame seeds
Preparation - Steps
In a large skillet, heat half of the olive oil and sauté the onion until translucent.
Add the mushrooms and cook over high heat until all their liquid evaporates. You want a dry but flavorful result.
Season with salt and pepper, add the thyme, stir, and let the filling cool slightly.
In a bowl, whisk the eggs with the yogurt until smooth.
Add the graviera and feta cheeses and mix well. Fold in the sautéed mushrooms.
Grease a baking pan and lay the thick filo pastry sheets.
Spread the filling evenly over the pastry.
Cover with more pastry sheets, folding the edges inward.
Lightly score the top, sprinkle with black sesame seeds, and drizzle with the remaining olive oil.
Bake in a preheated oven at 180°C (350°F) for 50 minutes, until deeply golden and crispy.