There are pies, and then there are P I E S… this Moroccan Butternut, Mushroom & Nut Phyllo Pot Pie is something you’ll serve with pride again and again – and you can easily change up the veg and spicing if you have the urge! #mushroomsforsupper #easycookingeasyeating #mushroomswitheverything #mushroomrecipeideas #weekendfoods #supernutrition #comfortfoodshortcut #classiccomfortfood #ovenbakedpie #winter2019 #vegmeal #travelwithyourtongue #flexitariandiet #umami



Moroccan Butternut, Mushroom & Nut Phyllo Pot Pies




10ml olive oil

15ml butter

150g Button or Portabellini mushrooms, quartered

100g Baby Button mushrooms

5ml paprika

5ml ground cumin

salt and milled black pepper

500g roasted butternut, cubed

125g feta cheese

45ml dukkah

50g flaked almonds, toasted and crumbled

45ml fresh coriander, chopped


6 sheets phyllo pastry, trimmed into large squares

45ml olive oil

30ml white sesame seeds

fresh coriander leaves, to serve


1 Filling: heat the oil and butter in a pan and fry the mushrooms for 5 minutes.

2 Add the paprika and ground cumin and cook for 2 minutes.

3 Turn off the heat and add the remaining ingredients. Gently combine and set aside.

4 Pastry: Preheat the oven to 200°C. Brush the sheets of phyllo lightly with olive oil and arrange on top of each other in an overlapping stack.

5 Place the cooled filling in the centre of the pastry and enclose in the pastry. Brush the top with olive oil and scatter with sesame seeds. Transfer the pie to a baking sheet and bake for 20-30 minutes, or until golden and crispy.