Inspired by the classic Greek manitaropita recipe, this delicious savoury pie combines a crunchy crust of filo pastry with a tasty mushroom filling. Dairy-free and vegan, it's the perfect recipe to prepare for a big family gathering. It will make everyone happy!
Manitaropita literally translates into mushroom (μανιτάρι, manitári) pie (πίτα, píta). It's a traditional recipe that belongs to Macedonian cuisine in northern Greece. As the name says, it's a phyllo pastry pie stuffed with sautèed mushroom and crumbled feta. Caramelised onions and fresh herbs like thyme and mint complement the dish with sweet and fragrant notes.
In our cheese-free version, we kept all the classic ingredients but swapped feta with firm tofu. Tofu is high in proteins, low in fats, and can be easily crumbled just like feta, making the perfect vegan replacement. In addition, we briefly seared tofu cubes with olive oil, garlic, and seasoning before adding them to mushrooms for extra flavour.
Filo pastry is a versatile ingredient, and just like puff pastry, it can be used in sweet or savoury recipes. But unlike puff pastry, it's naturally vegan and low-fat, prepared with just flour and water. For this Greek pie, we'll show you how to layer the filo sheets and how to give the pie a fancy ruffled look.
What's great about this recipe is that you can even prepare it ahead of time, perfect if you have guests over. And if you have any pie leftovers, just pack them in the fridge and reheat them in the oven the next day. The pastry will still be nice and crunchy!
A big slice of this vegan manitaropita has only 200 calories, yet it provides 10g of proteins, covering over 20% RDI of this nutrient, and covers two of your five a day. Awesome!