Mushroom Pie

Image borrowed from original site

Adapted from original recipe:



  • 5 tbsp Olive oil (divided 2 tbsp + 3 tbsp)
  • 2 Onions, chopped
  • 700g button mushrooms, halved
  • 2 Garlic cloves, minced
  • 1/2 tsp Allspice, ground
  • 2 tbsp Soy sauce (30ml)
  • 1 -2 tbsp Maple syrup
  • 2 tbsp Tomato paste (30ml)
  • 1 can Coconut milk, must be full fat
  • 4 cups Baby spinach (110g)
  • Salt & Pepper, to taste
  • 4 sheets Phyllo pastry


  1. Preheat oven to 180˚C (350˚F).
  2. In a large frying pan, heat 2 tablespoons (30 mL) oil. Brown mushrooms and onions for 5 to 10 minutes.
  3. Add garlic, allspice, soy sauce, maple syrup, and tomato paste. Season with salt and pepper. Continue cooking for 2 minutes.
  4. Stir in coconut milk, mix well and COOK UNTIL THE SAUCE THICKENS, about 10 to 15 minutes.
  5. On a lightly floured surface, using 3 tablespoons (45 mL) oil, lightly brush one sheet of phyllo with oil. Cover with a second sheet and brush lightly with oil again. Repeat for all 4 layers of phyllo.
  6. Place prepared phyllo sheets in 9X5 in. (23X13 cm) bread pan, making sure one side overlaps (allowing you to fold it over once mixture has been added).
  7. Pour mushroom mixture over phyllo and garnish with spinach leaves.
  8. Fold phyllo dough over and lightly brush with oil.
  9. Bake for 30 minutes, or until golden brown.
  10. Note: Canned coconut milk should contain only coconut or sometimes a thickening agent like guar gum but no sugar or anything else added.

My Comments:

  • I sometimes use puff pastry (regular Pampas brand is Vegan!) if I can’t get Phyllo dough from the shop
  • I have also previously altered the cooking method, and instead used my pie maker instead of making one large pie – if doing this, only use 1/2 cup mushroom mixture per pie (for a 4 cup pie maker) – the pie maker also cuts down the cooking time slightly.

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