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Moroccan Butternut, Mushroom & Nut Phyllo Pot Pies

A North African vegetarian dish served with mushrooms and feta.
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Prep Time 20 minutes
Cook Time 30 minutes
Course Lunch
Cuisine Moroccan
Servings 4



  • 10 ml olive oil
  • 15 ml butter
  • 150 g button or portabellini mushrooms, quartered
  • 100 g baby mushrooms
  • 5 ml paprika
  • 5 ml ground cumin
  • salt and milled black pepper
  • 500 g roasted butternut, cubed
  • 125 g feta cheese
  • 45 ml dukkah
  • 50 g flaked almonds, toasted and crumbled
  • 45 ml fresh coriander, chopped

Phyllo Pot Pies

  • 45 ml olive oil
  • 6 sheets phyllo pastry, trimmed into large squares
  • 30 ml white sesame seeds

To Serve:

  • fresh coriander leaves


For the filling:

  • Heat the oil and butter in a pan and fry the mushrooms and button mushrooms for 5 minutes.
  • Add the paprika and ground cumin and cook for 2 minutes.
    Turn off the heat and add the remaining ingredients.
  • Gently combine and set aside

For the Phyllo Pot Pies:

  • Preheat the oven to 200°
    Brush the sheets of phyllo pastry lightly with olive oil and arrange on top of each other in an overlapping stack.
  • Place the cooled filling in the centre of the pastry and enclose the filling in the pastry.
  • Brush the top with olive oil and scatter the sesame seeds over the top.
  • Transfer the pie to a baking sheet and bake for 20 – 30 minutes, or until golden and crispy.
Keyword moroccan, pie, south african