Vegetarian Phyllo Pie

After attempting to make some Turkish cigars I had some left over phyllo pastry. I also happened to have a lot of mushrooms and an urge to eat pie (despite the temperatures outside being 30℃!). The pie filling was very photogenic and my tummy was rumbling even before I had put it in the pie. Definitely a keeper since it tastes as good as it looks.

PS. You could use a basic dough or use my pot pie filling with the phyllo dough.

Preparation time: 90 minutes; Serves 2-4

Ingredients

250 g	Brown mushrooms
350 g	White mushrooms
1 medium	Red onion
1 tbsp.	Oil
250 g	Potatoes, peeled
1 tsp.	Minced garlic
180 g	Vegan sausages
2 tbsp.	Fresh oregano, finely chopped
1 tsp.	Fresh thyme leaves
1 tbsp.	Flour
8 leaves	Swiss chard (Mangold)
1 tbsp.	Olive oil
	Salt & pepper

Method:

Wash your mushrooms and either slice them into 4 or quarter them. I've heard you should not wash your mushrooms but I always do because they are always dirty. Cut your onion. You can either dice it or slice it finely. I sliced mine in this instance. Heat the oil in a heavy bottomed frying pan on high heat. When frying mushrooms I always like to use a cast iron pan. It makes the mushrooms brown and caramelises the red onions better. Also using high heat seals in the liquid which makes them taste really good. When the oil is hot add the onions and stir fry for about 1 minute. Next add the mushrooms, sausages and garlic continue to fry stirring occasionally until all the mushrooms are browned (they might not brown if you use a non-stick pan so go for cooked instead). This could take up to 5 minutes. When they are done remove from the heat. 

While your mushrooms are cooking prepare the potatoes by peeling and cutting them into large dice (around 2.5 cm). Boil the potatoes. They should be cooked but not break to pieces because they are going to be cooked again and you don't want them to turn to mush. During the time that the potatoes are boiling, and after the mushrooms are done (else you may burn the mushrooms!), wash and roughly chop the Swiss chard. You can use the stems in the recipe too. Drain the potatoes and add them to the mushrooms. Add salt, pepper, oregano, thyme and Swiss chard, sprinkle the flour on top and then mix everything together.  It is important to sprinkle the flour on top so that it doesn't clump. The flour is to bind together the juices from the mushrooms and chard forming a thick sauce. Return to the cooker on medium heat and continue to carefully turn things over until the chard is cooked (i.e. is limp). 

Put your oven on at 180 ℃ for a fan oven or 200 ℃ for a convection oven.

Now you can concentrate on putting the phyllo dough together. I used store bought dough that was pre-cut to a triangle, but you could use any shape you like and be creative when lining your pan. I used an approx. 20 cm diameter stoneware soufflé dish. Brush your dish with olive oil. Then brush a sheet of dough with olive oil. Make a very thin coating. I found the best way to do this was to use my fingers. I first applied the dough with my brush and then distributed it with my fingers. Line the pan with dough. Make sure there is plenty of overlap and plenty extra to wrap over the top. Each new piece you add to the pie should be coated with olive oil. If you prefer a thicker crust just use more layers of dough, especially if you want to take it out of the pan to serve it. 

Pour in the filling and top it off with some extra dough with not so thin layers of olive oil! 

Bake at 180 ℃ for 30 minutes.