Mushroom Pie with Onion, Leek, and Bacon

INGREDIENTS

SAVE THIS LIST

INSTRUCTIONS
01/12

On a cutting board, slice the mushrooms, dice the bacon and Florina pepper, and finely chop the onion, leek, and garlic.

Heat a large non-stick pan over high heat and add 2 tablespoons of olive oil.

Sauté the bacon with the onion, leek, garlic, and Florina pepper for 3-4 minutes until the bacon releases its aroma and the vegetables soften.

Remove the mixture from the pan and transfer it to a large bowl, leaving the remaining fat in the pan.

Place the pan back on high heat and add the remaining olive oil.

Sauté the portobello, white, and brown mushrooms until they wilt.

Season with salt and freshly ground pepper.

Once the mushrooms are ready, add the butter, stir until melted, and transfer them to the bowl with the other ingredients.

Add the eggs, grated graviera cheese, salt, and freshly ground pepper to the bowl and mix well to combine.

Grease a rectangular non-stick baking dish with a little olive oil and lay down 4 filo sheets, brushing each one individually with olive oil.

Spread the mushroom mixture evenly over the filo sheets, then cover with the remaining filo sheets, again brushing each one with olive oil.

Lightly score the top filo sheets with a knife and bake in a preheated oven at 180°C (356°F), with top and bottom heat, for 50-60 minutes.

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