Mushroom and Black Bean Filo Pie Recipe

Introduction

This hearty mushroom pie combines earthy mushrooms, creamy cheeses, and tender black beans wrapped in crispy filo pastry. It’s a comforting vegetarian dish that’s perfect for sharing or a cozy dinner at home.

Ingredients

• 1 tbsp olive oil
• 1 leek (finely sliced)
• 2 tbsp butter
• 400 g mushrooms (sliced into quarters)
• 1 tsp dried oregano
• 1 tsp paprika
• 570 g black beans (including the stock)
• 1 tsp wholegrain mustard
• 200 g creme fraiche
• 1 tsp balsamic vinegar
• 80 g cheddar cheese (grated)
• 15 g parmesan (grated)
• 7 sheets filo pastry
• 1 egg (for egg wash)
• 1/2 tbsp white sesame seeds

Instructions

1. Step 1: Place an oven-proof pan on medium heat and drizzle with olive oil. Once hot, add the sliced leeks and butter, frying for 3–5 minutes until softened slightly.
2. Step 2: Add the mushrooms to the pan and fry for another 5 minutes, stirring frequently. Season with salt and pepper.
3. Step 3: Preheat the oven to 180°C fan (390°F). Stir in dried oregano, paprika, black beans with the stock, and creme fraiche until combined.
4. Step 4: Mix in the wholegrain mustard, balsamic vinegar, cheddar, and parmesan. Taste and adjust seasoning if needed. Remove from heat and smooth the surface of the filling.
5. Step 5: Crumple each piece of filo pastry and layer it evenly over the mushroom filling to cover the surface. Brush the filo with beaten egg and sprinkle with sesame seeds.
6. Step 6: Bake in the oven for 30 minutes or until the filo is golden and crisp. Serve hot and enjoy.

Tips & Variations

• For extra richness, add a handful of chopped fresh herbs like parsley or thyme to the filling before baking.
• Swap black beans for cannellini or kidney beans if preferred.
• Use spinach or kale mixed with the mushrooms for added greens and nutrition.
• Handle the filo pastry gently and keep it covered with a damp towel while working to prevent drying out.

Storage

Store leftover mushroom pie in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C (350°F) to restore the crispiness of the filo. Avoid microwaving to prevent the pastry from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie vegan?

You can make this pie vegan by substituting butter with a plant-based alternative, replacing creme fraiche with a vegan sour cream or cashew cream, and omitting the cheeses or using vegan cheese alternatives.

Is it possible to freeze the mushroom pie?

Yes, you can freeze the mushroom pie before baking. Cover it tightly with foil and freeze for up to 2 months. Bake from frozen at 180°C (350°F), adding extra cooking time until the pastry is golden and cooked through.

Mushroom and Black Bean Filo Pie Recipe

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★★★★★

4.8 from 699 reviews

This savory Mushroom Pie is a rich and flavorful dish featuring sautéed leeks and mushrooms combined with black beans, creamy crème fraîche, and melted cheeses, all encased in crispy, golden filo pastry. It’s perfect as a comforting vegetarian main or a hearty side, offering a delightful balance of textures and tangy, cheesy flavors.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 10 minutes stovetop + 30 minutes baking
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Pie
• Method: Baking
• Cuisine: European
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Filling

• 1 tbsp olive oil
• 1 leek, finely sliced
• 2 tbsp butter
• 400 g mushrooms, sliced into quarters
• 1 tsp dried oregano
• 1 tsp paprika
• 570 g black beans (with stock)
• 1 tsp wholegrain mustard
• 200 g crème fraîche
• 1 tsp balsamic vinegar
• 80 g cheddar cheese, grated
• 15 g parmesan, grated

Pastry Topping

• 7 sheets filo pastry
• 1 egg, for egg wash
• 1/2 tbsp white sesame seeds

Instructions

1. Prepare the base: Place an oven-proof pan on medium heat and drizzle with olive oil. Once the oil is hot, add the finely sliced leeks and butter, frying gently for 3-5 minutes until the leeks soften slightly.
2. Sauté the mushrooms: Add the quartered mushrooms to the pan and continue frying for another 5 minutes, stirring frequently. Season with salt and freshly ground black pepper to taste.
3. Combine spices and beans: Preheat the oven to 180°C fan (390°F). Season the mushroom and leek mixture with dried oregano and paprika. Add the black beans along with their stock and the crème fraîche, stirring thoroughly to combine all ingredients.
4. Add flavorings and cheese: Stir in the wholegrain mustard, balsamic vinegar, grated cheddar, and parmesan cheeses. Taste and adjust seasoning as needed. Remove the pan from heat and smooth the surface of the mushroom filling.
5. Assemble the topping: Crumple each sheet of filo pastry and layer them evenly over the mushroom filling to cover the entire surface. Brush the filo with beaten egg wash and sprinkle white sesame seeds on top for a crunchy finish.
6. Bake the pie: Place the pan in the preheated oven and bake for 30 minutes or until the filo is golden brown and crisp.
7. Serve: Remove the pie from the oven and serve hot for the best flavor and texture.

Notes

• Make sure your pan is oven-proof before assembling and baking the pie directly in it.
• Use fresh mushrooms for the best flavor and texture.
• You can substitute crème fraîche with sour cream or Greek yogurt if preferred.
• For a vegan version, replace butter and cheeses with plant-based alternatives and use an oil wash instead of egg.
• Leftovers can be refrigerated for up to 2 days and reheated in an oven to retain crispness.

Keywords: mushroom pie, vegetarian pie, filo pastry pie, savory pie, baked mushroom dish