Vegan Mushroom Filo Pie

Vegan Mushroom Filo Pie

Scented with tarragon and bursting with the umami only a great mix of  mushrooms can deliver, this Vegan Mushroom Filo Pie is delectable.



1 small sweet white onion, diced

3 Tablespoons olive oil (plus extra for the pastry) (divided)

1½ lbs mixed mushrooms, sliced thinly

2 cloves garlic, minced

½ cup chopped parsley

2 Tablespoons chopped fresh tarragon

⅓ cup coconut cream

1 cup cooked rice (preferably basmati or a brown and wild rice mixture)

6 sheets filo pastry


  1. Heat a Tablespoon of the olive oil in a saute pan over medium heat and add the onions cooking until softened – about 3 minutes.
  2. Add the mushrooms, cover with a lid and cook until the moisture evaporates.
  3. Stir in the garlic and herbs and cook until fragrant – about a minute. Then, add the coconut cream followed by the rice. Remove from heat and cool.
  4. Preheat the oven to 400℉.
  5. Remove 6 sheets of pastry from the package (only do this once the filling is completely cool and remove them one at a time, covering between each to prevent drying).
  6. Use a pastry brush to slather each piece of filo with olive oil. Pile them one on the other at different angles over a large pie plate or ovenproof shallow casserole dish.
  7. Pour the cooled mushroom mix into the pie as a filling and fold the ends up around the filling. Brush more olive oil on top as needed.
  8. Bake 30 minutes.
  9. Enjoy cut in wedges with a crisp salad and a ratatouille or eggplant sautéed in tomato sauce if you like.



More and more people are enjoying a plant-based diet. It’s nice to have a vegan main you can serve that everyone at the table will enjoy.

Keywords: Vegan Mushroom Filo Pie

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