Manitaropita: Greek Mushroom Phyllo Pies

A delicious Greek mushroom pie wrapped in crispy phyllo spirals!

You’ll love these Manitaropita, delicious Greek mushroom phyllo pies I made into spirals. It’s a vegetarian dish with crispy, buttery phyllo packed with savory mushrooms, feta, herbs, and a hint of roasted red pepper. The hearty filling has so much earthy, herby, garlicky flavor, and the aroma of these baking will entice every family member. They’re going to love it!

These mushroom pies are perfect for an appetizer, light meal, or to pair with a soup or salad. They’re absolutely delicious and freeze well. So, you can make a double batch for the freezer to have on hand for a quick lunch or surprise guest. I add feta or another cheese to mine if I’m in the mood, but you can quickly turn these into a vegan meal by omitting them. Let me know how you stuff them!

Why will everyone love these?

Extra crispy, buttery

Flaky phyllo

Hearty, earthy,

Meaty mushrooms,

Sweet, roasted red peppers,

Fresh, mild onion,

Garlicky, bright herbs,

Creamy, briny feta pockets.

What do I need for the crispy spirals?

Country-style phyllo pastry -thawed and at room temperature. If you can’t find it, you can use #4 phyllo (thinner variety). Just double up the sheets for each spiral.

Unsalted butter -melted to drizzle and brush in between and on the phyllo for the most buttery, crispy spirals ever.

What do I need for the filling?

Mushrooms –clean them really well with a damp kitchen towel and pull out the stems. You can discard them or save them for another recipe later. Thinly slice them, and they’re ready to cook.

Garlic cloves -grated or minced to add garlicky flavor to every bite.

Olive oil -use your favorite full-flavor oil to add richness.

Leeks -thinly sliced into half moons, or you can use an onion finely chopped if that’s what you have.

Scallions -thinly sliced and combined with the leeks create the perfect, slightly sweet, caramelized, fresh onion filling.

Roasted red peppers -take them straight from the jar and chop them up to about the same size as the leeks, mushrooms, and onions to evenly distribute.

Salt and freshly ground black pepper -seasons the filling to bring all the flavors together.

Feta cheese -I like to add this, but like I said, it’s easy to omit if you’d like to make a vegan dish.

Fresh parsley -chopped finely to add fresh herbiness.

Dried oregano -pairs perfectly with all the other earthy, herby flavors.

Fresh mint -finely chopped to freshen the heartiness of the filling.

Dried crushed mint -I love building the flavors by using fresh and dried, but you can just use one if that’s what you have.  

Can I add more to my filling?

Absolutely! You can add what you like and omit what you don’t from the ingredients above. Some other things I like to add are pitted and sliced kalamata olives, sliced sundried tomatoes, and grated gouda cheese.

How do I prepare the mushrooms for the filling?

Heat a large skillet over medium-high heat and add olive oil with the mushrooms. Cook for 8-10 minutes, stirring occasionally, until the juices are released and evaporated and the mushrooms become golden. Add grated garlic, salt, pepper, and oregano. Cook for one more minute, then transfer to a large mixing bowl.

How long do I cook the leeks for the filling?

In the same pan, add 1-2 tablespoons of olive oil and the leeks (or onion). Season with a pinch of salt and cook for 5-6 minutes until soft. Stir in the scallions and cook for another 3-4 minutes until softened. Transfer to the bowl with the mushrooms.

How do I make the filling?

Add the roasted red peppers, feta cheese, and optional olives. Mix well and taste, adjusting seasoning if needed. Fold in the fresh parsley and mint.

How do I prepare the phyllo for filling?

Set the oven to 350°F (180°C). Unwrap the phyllo sheets and place them on your work surface. Keep them covered with a dry kitchen towel and a slightly damp kitchen towel on top to prevent drying out. Take one phyllo sheet and drizzle with melted butter. If using #4 phyllo, stack another sheet on top and drizzle with more butter.

How do I form the spirals?

Spread 1-2 tablespoons of the mushroom filling along the widest side of the phyllo sheet. Roll it into a log, then shape it into a spiral. Place the spiral on a parchment-lined baking tray. Repeat with the remaining phyllo sheets and filling. Brush each spiral with the remaining melted butter.

How long do I bake the spirals?

Bake in the center rack of the oven for 35-40 minutes or until golden and crispy. Let them cool for 15 minutes before serving.

Will these freeze well?

Yes! Assemble the spirals and place them on a tray in the freezer until firm. Wrap them in plastic wrap and store them in an airtight bag for up to 3 weeks. Bake directly from frozen, adding a few extra minutes to the baking time.

What’s the best way to serve Manitaropita?

Enjoy warm with a side of tzatziki and a fresh Greek salad, or try them with my Roasted Tomato & Red Pepper Soup, Mediterranean Red Lentil Soup, or Instant Pot Butternut Squash Soup. Kali Orexi!

Do you have more spirals?

Greek Mushroom & Feta Phyllo Spirals in the Air Fryer (Manitaropita)

Veggie Phyllo Spirals

Eliopites: Olive & Feta Phyllo Spirals

Spinach Pie Phyllo Spirals

Leek, Red Peppers & Feta Phyllo Spirals

Sweet Pumpkin -filled Phyllo Spirals

Baklava Spirals

Watch the Video: