Vegan Mushroom Pie with Vegetables: Crispy & Ready in Minutes

This vegan mushroom pie with vegetables is crispy, flavorful, and incredibly satisfying. Made with golden phyllo pastry and a rich filling of sautéed mushrooms, carrots, peppers, and herbs, it’s the perfect fasting-friendly meal that doesn’t compromise on taste.

With simple ingredients and quick preparation, this Greek-style mushroom pie is ideal for weeknight dinners, meal prep, or plant-based gatherings. The combination of earthy mushrooms and smoky paprika creates a bold Mediterranean flavor wrapped in irresistibly crisp layers.

Vegan Mushroom Pie with Vegetables: Crispy & Ready in Minutes

Recipe by George Zolis

0.0 from 0 votes

Course: AppetizersCuisine: GreekDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking time

50

minutes

Calories

420

kcal

Total time

1

hour 

10

minutes

Crispy vegan mushroom pie made with phyllo dough, sautéed vegetables, and olive oil. A quick and delicious plant-based Greek pie.

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Ingredients

Metric US

• 500 g 500 Oyster Mushrooms (or mushrooms of choice), cut into large pieces

• 2 2 Carrots, grated

• 2 2 Sweet Red Peppers, diced

• 2 2 Onions, diced

• 3 3 Garlic Cloves, finely chopped

• 100 g 100 Olive Oil

• 1/2 bunch 1/2 Parsley, finely chopped

• 1-2 tsp 1-2 Salt

• Black Pepper, to taste

• 1 tbsp 1 Smoked Paprika

• 500 g 500 Phyllo Dough

• 150 g 150 Sunflower Oil

• Sesame Seeds

How to make Mushroom Pie

• Heat a pan over medium heat with 100 g olive oil.
• Add the onions, garlic, and carrots. Sauté for 1 minute.
• Add the peppers and sauté for about 5 minutes, until softened.
• Add the parsley, mushrooms, smoked paprika, salt, and pepper. Cook until the mushrooms release their moisture and the liquid evaporates.
• Remove from heat and allow the filling to cool completely.
• Grease a 20×25 cm (8×10 inch) baking dish.
• Layer 4 sheets of phyllo, brushing oil between each sheet and letting them hang slightly over the edges to create a “nest.”
• Place 2 additional sheets in the center, brushing oil between them.
• Add the mushroom filling and spread evenly.
• Layer the remaining sheets in the same way, brushing oil between each one. Reserve two sheets.
• Fold the overhanging edges inward and press to seal the pie.
• Place the final two sheets on top and brush them with oil.
• Sprinkle with sesame seeds.
• Bake in a preheated oven at 320°F (160°C), conventional heat, for 40–50 minutes, until golden and crispy.

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Why This Mushroom Pie Turns Out Crispy

Properly brushing oil between each phyllo layer ensures separation and crispness. Baking at a moderate temperature allows the layers to dry and become golden without burning.

The Secret to Flavorful Mushroom Filling

Cooking the mushrooms until all moisture evaporates prevents a soggy pie. Smoked paprika enhances depth, while parsley adds freshness and balance.

Perfect for Fasting & Plant-Based Meals

This pie is:

• 100% dairy-free
• Egg-free
• Rich in vegetables
• Ideal for Lenten fasting

It’s hearty enough to serve as a main dish but also works as a side or appetizer.

Texture & Taste

Expect:

• Crispy golden phyllo layers
• Juicy, savory mushroom filling
• Light smokiness from paprika
• A delicate sesame crunch on top

It reheats beautifully and maintains its crunch.