Greek Classics/ Main Course/ Pites Pies/ Sides/ Vegetarian




Yield: Makes 12 spirals


  • 1-pound (country style) phyllo pastry, thawed and at room temperature
  • 8 ounces unsalted butter, melted

For the filling:

  • 2 pounds mushrooms, sliced
  • 2 garlic cloves, grated
  • ¼ cup olive oil
  • 2 leeks, thinly sliced into half moons
  • 6 scallions, thinly sliced
  • 2 roasted red peppers
  • Salt and freshly ground black pepper
  • 8 ounces feta cheese
  • ¼ cup chopped parsley
  • 1 teaspoon dried oregano
  • 1 tablespoon finely chopped mint
  • 2 eggs, beaten


  • Kalamata olives, pitted and sliced
  • Sundried tomatoes, sliced
  • Gouda cheese, grated


  1. Preheat the oven to 400 °F, 200 °C.
  2. Note: You may use regular, #4 phyllo for this recipe. Those pastry sheets are much thicker than the country phyllo and should be doubled per spiral. You will need at least 24 sheets of phyllo. Plus a few extra, in case some sheets are damaged/ripped.
  3. Make the filling:
  4. Heat a large skillet over medium -high heat and add the oil with the mushrooms. Cook 8-10 minutes or until juices are released and dried and the mushrooms are golden. Add the grated garlic, season with salt and pepper, and oregano. Cook for 1 minute more and remove from the heat. Transfer to a large mixing bowl.
  5. Add the leeks to the pan with 1-2 tablespoons olive oil and season with a pinch of salt. Cook until soft. About 5-6 minutes. Add the scallions and cook 3-4 minutes or until softened. Transfer to mixing bowl with the mushrooms.
  6. Add the red peppers, feta cheese and olives. Mix until combined and taste. Adjust seasoning if needed.
  7. Fold in the beaten eggs along with the herbs.
  8. To form the phyllo spirals:
  9. Remove the phyllo pastry from packaging and place it on your work surface. Work with it quickly so it does not dry out and begin to crumble. You can keep it from drying out by placing a dry kitchen on top of the phyllo then a slightly damp kitchen towel over it.
  10. Take one phyllo sheet and drizzle with some melted butter.
  11. Note: If using #4 phyllo, top with another phyllo sheet and drizzle with some more butter.
  12. Spread 1-2 tablespoons of the mushroom filling along the widest side of the sheet. Fold it upward to form a log. Roll from the edges inward to form a spiral shape.
  13. Place on a baking tray lined with parchment paper.
  14. Brush the spirals with the remaining melted butter.
  15. Bake in the center rack of the oven until golden. About 35-40 minutes.
  16. Allow to cool 15 minutes before serving. Enjoy!
  17. Make Ahead Instructions:
  18. Assemble the pastries and chill in the freezer (unbaked) until firm.
  19. Wrap in plastic wrap and keep frozen up to 3 weeks.
  20. When ready to bake, remove plastic and bake until golden.

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  • Reply
    Jo Forbes
    May 25, 2019 at 4:11 pm

    Hi. Love you on Facebook, e-mail and recipe downloads! You are so refreshing and so are your recipes. I have a question. Have a new Hamilton Beach electric frypan. Question: Do you think your oven recipes
    will do well with the frypan, using the controls to match oven Temp. Could lower temp in my kitchen this
    hot summer.

    • Reply
      June 6, 2019 at 11:17 pm

      Hi Jo! Thank you so much for being here!!
      Honestly, I’ve never used the frying pan. I’m interested in hearing how it turns out when you try it. ALl the best!

  • Reply
    November 11, 2019 at 5:44 pm

    Hi Dimitra. Where do you incorporate the Gouda Cheese? I see it on the list of ingredient but you do not say anything about it in the recipe or video

    • Reply
      November 12, 2019 at 1:16 am

      Hi Anna! Sorry about that. The gouda cheese and the other ingredients under the optional section can be added with the filling. Cut the gouda into little cubes and it will be delectable once cooked. Hope this helps! -Dimitra xoxo

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