This particular Wild Mushroom Phyllo Pie happened because I had a bunch of winter chanterelles and black trumpet mushrooms. They were literally giving me main character energy and demanding to become a proper Balkan phyllo pie RIGHT NOW!
You know what nobody talks about when they share phyllo recipes? The absolute chaos that happens the first time you try to stretch that dough. Flour EVERYWHERE. On the floor, dough stuck in my hair and sleeves :D. But here’s the thing about traditional Balkan cooking – it’s forgiving in ways that modern techniques aren’t. Your baba could stretch phyllo paper-thin while gossiping about the neighbors, and even if it tore here and there, the final pie still came out perfect. That’s the beauty of these old recipes – they’re designed to work WITH your chaos, not judge you for it.
Table of Contents
Winter chanterelles
Winter chanterelles and black trumpets are small, hollow-stemmed mushrooms that love to hide pine needles and tiny hitchhikers, so a gentle, thorough clean makes all the difference. Cleaning winter chanterelles is similar to cleaning other tube-formed mushrooms, trim any muddy stem ends, then split the stems lengthwise to open the hollow center and brush out debris with a soft brush or toothbrush; a quick, low-pressure rinse is fine if needed, but don’t soak, and pat dry on a towel.
Black trumpets
Black trumpets are more delicate but follow the same routine: trim, brush the outer surfaces, then slice larger ones lengthwise and sweep through the folds to dislodge grit; if a stubborn speck won’t budge, a brief rinse under a gentle stream works, followed by air-drying on a clean towel. In both cases, work under good light, keep the water minimal to avoid waterlogging, and let them dry in a single layer before cooking so they sauté, not steam.
More black trumpet mushroom recipes
Recipe for Wild Mushroom Phyllo Pie
For the spelt phyllo dough, you’ll need a few simple ingredients: smooth spelt flour, salt, olive oil, and lukewarm water.
The filling stars winter chanterelles and black trumpet mushrooms, but you can use any other types of mushrooms you have on hand – this recipe is very adaptable – just follow the instructions bellow. You can use any dried mushrooms, but before cooking you’ll have to soak them and then use as fresh.
Wild Mushroom Phyllo Pie with Winter Chanterelles and Black Trumpets
For the spelt phyllo dough, you’ll need a few simple ingredients: smooth spelt flour, salt, olive oil, and lukewarm water. The filling stars winter chanterelles and black trumpet mushrooms, but you can use any other types of mushrooms you have on hand – this recipe is very adaptable – just follow the instructions bellow. You can use any dried mushrooms, but before cooking you’ll have to soak them and then use as fresh.
Ingredients
- For the Spelt Phyllo Dough
450g smooth spelt flour
6g salt
60ml olive oil (divided – 30ml for dough, 30ml for coating)
230ml lukewarm water
- For the Wild Mushroom Filling
300g winter chanterelles, cleaned and sliced
200g black trumpet mushrooms, cleaned and chopped
1 large onion, finely diced
2 garlic cloves, finely diced
fresh parsley, chopped
3 tablespoons olive oil
Salt and black pepper to taste
Extra olive oil for brushing layers
Directions
- The Phyllo Dough
- Mix the flour(use smooth spelt flour) and salt in a large bowl. Make a well in the center and add 30ml olive oil and lukewarm water – not hot water, that’s important!. Knead until you get a smooth dough.
- Divide the dough into two equal portions and shape into balls. Coat each ball thoroughly with the remaining olive oil and wrap in plastic wrap.
- Let this rest on the kitchen counter for at least 30 minutes, but best if you can let it stay for an hour, or even better overnight in the fridge. I know it seems like a long time, but this is when the gluten develops properly and makes stretching so much easier.
- The Mushroom Filling
- Clean your winter chanterelles and black trumpets properly. Heat olive oil in a large pan over medium heat. Add the diced onion and cook until translucent, about 4-5 minutes.
- Add the minced garlic and cook for another minute. Toss in both types of mushrooms and let them work their magic – they’ll release moisture, concentrate their flavors, and transform into something that actually justifies the effort you’re putting into this recipe.
- Cook for 8-10 minutes until tender and most liquid has evaporated. Stir in parsley, season with salt and pepper. Set aside to cool – hot filling will make your phyllo soggy, and nobody wants that.
- Assembly (The Traditional Way)
- Get your cotton tablecloth ready and sprinkle it with flour. Take one dough ball and roll it out as thin as possible with a rolling pin.
- Let it rest for 2-3 minutes – this little break makes the final stretching so much easier.
- Now gently stretch the dough with your hands, working from the center outward. Use the palms of your hands, not your fingertips if you’re a beginner. You should be able to read through it when it’s ready!. If it tears a little, don’t worry – that happens even to me sometimes.
- Divide your cooled mushroom filling into two equal portions since you’ll need half for each layer. Spread one portion of the mushroom filling over the stretched dough.
- Drizzle lightly with olive oil. Now comes the fun part – here’s where that cotton tablecloth becomes your best friend. Grab the edge of the tablecloth closest to you and lift it gently. The dough will start rolling itself up as you lift the cloth higher. Keep lifting and guiding the cloth, and the phyllo will roll into a perfect log shape almost on its own.
- Place this rolled pie in a greased baking dish. Repeat the same process with the second dough ball and remaining mushroom filling. Roll it up using the same tablecloth technique and place it in the same baking dish next to the first one.
- When both pies are rolled and in the dish, brush the tops with olive oil. Bake at 180°C for about 30 minutes until golden brown and crispy. The smell will drive you absolutely crazy in the best way possible.
Notes
- You can also use dried yellowfoot (winter chantarelle) mushrooms. However, you will need to soak them in warm water for at least 5min, before sautéing them.
Wild Mushroom Phyllo Pie Nutrition Information (Per Serving)
Nutritional values are approximate and based on 8 servings. Values may vary depending on specific brands of ingredients used.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 285 kcal |
| Total Fat | 8g |
| Saturated Fat | 1g |
| Cholesterol | 0mg |
| Sodium | 320mg |
| Total Carbohydrates | 45g |
| Dietary Fiber | 4g |
| Sugars | 2g |
| Protein | 9g |
| Vitamin D | 3mcg |
| Copper | 0.4mg |
| Niacin | 2mg |
| Iron | 1.4mg |
