When Lenten days come around, I like to make a pita. It makes a great vegan/posno breakfast or snack, and travels well for on the go. There are many different types of “pitas” or phyllo dough pies that are vegan, but I have to say this and Kupusnik (which I have a recipe for) are my favorites. This phyllo dough pita is made with sauteed mushrooms and lots of leek. The flavor combinations remind me of spring and my grandmother’s garden, and I really enjoy the fresh taste of the filling. With mushrooms available in supermarkets year-round, it’s a great quick recipe to put together and enjoy any time of year.
The ingrediants for this phyllo pie are not very many, as it’s a simple dish. Feel free to use any mushroom variety you like. I like to make this with regular white mushrooms but I’ve used Baby Bella in the past and it’s just as good. When choosing a leek, opt for a larger one as the leek does significantly cook down. It will look like a lot of filling, I know, when you start but trust me, it will be just enough in the end.
The seasoning is important here, Vegeta once again, is the star of the show. In fact, Vegeta is generously used in many vegan/posno dishes because there is no meat or cheese to flavor the dish. Trust me, this dish will have even the major carnivores in your life asking for seconds. Did I mention it also makes a wonderful addition to any buffet or party spread?
Looking for more baked goods? Check out the Bakery section here. More vegan/posno recipes? Check out the Vegan/Posno section here!
Pita sa Pecurkama i Prazilukom/Mushroom & Leek Phyllo Rolls
Course: AppetizersCuisine: Balkan, Serbian5
servings30
minutes35
minutesA vegan/posno phyllo pie bursting with fresh mushroom and leek flavor!
Ingredients
1 package (500 g) phyllo dough sheets (look for medium thickness, not too thin or thick)
1 large leek, rinsed very well (or 2 smaller leeks), chopped
1.5 cup (375 ml) sparkling water
1 lb (450 g) white buttom mushrooms (sampinjoni), sliced
2 tablespoons (34 g) Vegeta seasoning
Black pepper (biber)
Oil
Salt, to taste
Directions
- Preheat oven to 375 F (200 C). Grease a baking dish (I use a 9×13 baking dish) with about 1 tablespoon of oil. Set aside.
- In a deep skillet, add 2 tablespoons of oil and the leeks. Season with Vegeta, black pepper (biber), and salt to taste. Sauté leeks until soft on medium-high heat, then add the mushrooms and continue to saute until almost all of the liquid has evaporated.
- Once the vegetables are completely cooked, taste and adjust for seasoning, then remove from heat.
- Unroll your phyllo dough onto a flat surface. In a small bowl, combine the sparkling water and 3 tablespoons of oil and stir.
- On a clean flat surface, take one sheet of phyllo dough and brush on some of the oil and water. Make sure to brush evenly across the top and that all areas of the sheet are wet. Next, place a 2nd phyllo sheet on top and repeat this process. Lastly, place a third piece of phyllo dough, brush with the liquid, and place 1/3 of the vegetable mixture along the long edge of the phyllo dough sheet (closest to you).
- Once you’ve placed the filling on the phyllo dough, begin to roll it away from you and into a log. Once rolled, transfer the log to the baking pan. Repeat the above steps 2 more times or until you run out of ingredients.
- Once all of the phyllo logs have been placed in the baking dish, brush on the remaining water and oil generously. (I end up pouring all of it over the top of the logs)
- Let the liquid soak into the phyllo dough for 5-10 minutes, then bake the pita in the oven for 30-40 minutes or until golden brown on top.
- Remove the baking dish from the oven and cover with aluminum foil. Let the pita rest and soften for 15-20 minutes before enjoying.
Notes
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