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Posted by on Apr 18, 2014 in Dairy Delights, Quiches and Savory Pies, Vegetarian | 0 comments

Mushroom Tart

Mushroom Tart

This beloved vegetarian savory pie is based on a fabulous recipe by Mollie Katzen. I’ve changed it a bit over the years to be a bit creamier. Here I describe how to make one full-sized pie but you can divide the filo sheets and make cupcake-sized tarts instead.


  • 12 oz cremini or white mushrooms
  • 3 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 1/2 cup fresh spinach, chopped
  • 3 sheets filo dough
  • 1/2 cup Greek yogurt
  • 1/2 cup ricotta cheese
  • 2 large eggs
  • 1 cup grated white cheddar cheese
  • black pepper



  1. Preheat oven to 350 degrees Fahrenheit.
  2. Remove and discard the ends of the mushroom stems, then quarter the mushrooms.
  3. Heat the olive oil over medium-high heat in a large skillet or chef’s pan.
  4. Saute the onion until it’s soft and translucent.
  5. Add the mushrooms and saute for 5 minutes.
  6. Add the spinach and stir for a moment, then turn off the heat and let the mixture cool.
  7. Brush a pie pan with olive oil and then lay a sheet of filo into it. Brush the top of the filo sheet with oil and then lay another. Repeat with the last filo sheet. Pre-bake for 5 minutes and then remove from the oven.
  8. Mix the yogurt, ricotta, eggs, and 1/2 cup of the grated cheddar in a large bowl. Add a few grinds of black pepper and the sauteed mixture and stir.
  9. Pour the filling into the pre-baked crust. Top with the remaining grated cheddar.
  10. Bake 25 minutes.




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