Mushroom Pie with Messino Truffle Balsamic Cream
Manitaropita me krema balsamico truffle
This savoury pie combines earthy mushrooms, herbs, and tangy feta, all wrapped in flaky phyllo and finished with a rich drizzle of Messino truffle balsamic cream. A modern take on a rustic Greek classic.
Ingredients:
For the filling
2 tbsp olive oil
1 small onion, finely chopped
2 green onions, sliced (white and light green parts)
2 cloves garlic, minced
500g (1 lb) mixed mushrooms (cremini, oyster, button), roughly chopped
1 tsp fresh thyme leaves (or 1/2 tsp dried)
1 tsp dried oregano
Salt and pepper, to taste
1/2 tsp chili flakes (optional)
2 tbsp fresh parsley, chopped
1/2 cup crumbled feta cheese
1 egg, lightly beaten
1 tbsp Messino Truffle Balsamic Cream (plus more for drizzling)
For the pastry
8 sheets phyllo dough
1/4 cup olive oil or melted butter (for brushing)
Instructions:
Prepare the filling
Heat olive oil in a large skillet over medium heat. Sauté the onion and green onions for 3–4 minutes until softened. Add garlic and mushrooms. Cook, stirring often, until mushrooms are browned and their liquid has evaporated (about 10–12 minutes). Add thyme, oregano, salt, pepper, and chili flakes. Stir in parsley and remove from heat. Let the mixture cool slightly, then mix in feta, beaten egg, and 1 tbsp Messino truffle balsamic cream.
Assemble the pie
Preheat oven to 375°F (190°C). Lightly grease a 9-inch round or square baking dish. Layer 4 phyllo sheets in the dish, brushing each with olive oil and letting edges overhang. Spread the mushroom filling evenly. Cover with remaining phyllo sheets, brushing each with oil. Tuck or crimp edges and lightly score the top into serving-size squares. Brush the top with oil and bake for 35–40 minutes, or until golden and crisp.
Finish and serve
Let the pie rest for 10 minutes before slicing. Drizzle with additional Messino truffle balsamic cream before serving.
Serving suggestions
Serve with a simple side salad of arugula, lemon, and shaved kefalotyri. For added richness, mix a spoonful of Greek yogurt with a few drops of truffle balsamic as a dipping sauce.