Ingredients

For the Pie

    • 6 sheets of country-style or phyllo pastry
    • ¼ cup olive oil, for brushing the pastry
    • 4 tbsp olive oil, for the filling
    • 250 g mixed mushrooms, sliced
    • 5 medium potatoes, boiled with skin on
    • 1 onion, finely chopped
    • 1 leek, finely chopped
    • 1 red bell pepper, finely chopped
    • 1 garlic clove, crushed
    • 2 spring onions, sliced
    • 2 tbsp fresh parsley, chopped
    • 2 tbsp fresh dill, chopped
    • Salt and freshly ground pepper, to taste

Equipment

  • Baking dish (approx. 20 x 30 cm / 8 x 12 in)
  • Non-stick skillet
  • Mixing bowl

Instructions

  1. Boil the Potatoes: Peel the potatoes, cut them into large cubes, and boil in salted water for 15–20 minutes, until fork-tender. Drain well, transfer to a bowl, and mash roughly with a fork.
  2. Sauté the Mushrooms: Heat 1 tbsp of olive oil in a non-stick skillet over high heat. Add the garlic and mushrooms and sauté for about 3 minutes, until the mushrooms release their moisture and dry out. Add them to the mashed potatoes.
  3. Cook the Vegetables: In the same skillet, heat the remaining olive oil. Sauté the onion, leek, and red pepper for 4–5 minutes until soft and fragrant.
  4. Combine the Filling: Add the sautéed vegetables, spring onions, salt, pepper, parsley, and dill to the bowl with the potatoes and mushrooms. Mix well and allow the filling to cool.
  5. Assemble the Pie: Lightly brush a sheet of phyllo pastry with olive oil, fold it in half, and place it in a greased 20×30 cm baking dish. Repeat with two more sheets to form the bottom layer.
  6. Add the Filling: Spread the potato filling evenly over the pastry.
  7. Top the Pie: Cover the filling with three more folded and brushed sheets of pastry. Drizzle the remaining olive oil on top and sprinkle a few drops of water for extra crispness.
  8. Bake: Score the top layer into serving portions. Bake in a preheated oven at 170°C (340°F) with fan, on the middle rack, for about 50 minutes, or until golden and crispy.

Serve warm or at room temperature with a crisp green salad or a dollop of Greek yogurt. This pie is even tastier the next day!

Enjoy!

Source: Argiro Barbarigou