Mushroom and cheese pie

Mushroom and cheese pie – a savory delicacy, perfect for any meal and easy to prepare. This simple recipe will delight you, and its aroma will take you on an unforgettable culinary journey. I invite you to discover the necessary steps to achieve a pie with a flaky crust and delicious filling.

Preparation time: 30 minutes
Baking time: 45 minutes
Total: 1 hour and 15 minutes
Number of servings: 6

Ingredients for the dough:
- 300 g sifted flour (I recommend using type 000 flour for a finer dough)
- 150 g butter (melted but cooled, to avoid activating the gluten)
- 1/2 teaspoon salt
- 100 ml cold water

Ingredients for the filling:
- 400 g fresh mushrooms (champignon or any other preferred type)
- 1 large onion (peeled and finely chopped)
- 200 g cottage cheese (or feta cheese for a more intense flavor)
- 2 eggs
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon fresh parsley (chopped, for extra flavor)

Instructions:

1. Preparing the dough:
In a large bowl, combine the sifted flour with the salt. Add the melted butter and mix with a spatula until the mixture becomes grainy. Start gradually incorporating the cold water, kneading gently until you obtain an elastic dough. It is important not to over-knead to keep the dough soft and flaky. Once you achieve the desired consistency, wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

2. Preparing the filling:
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent. Add the sliced mushrooms and continue to cook until they release their liquid and brown, about 10 minutes. Once the mushrooms are ready, remove the skillet from heat and let the mixture cool slightly. In a bowl, combine the mushrooms with the cottage cheese, beaten eggs, salt, pepper, and parsley. Mix well to combine the ingredients.

3. Assembling the pie:
Preheat the oven to 180°C. On a floured work surface, roll out the chilled dough into a thin sheet, about 3-4 mm thick. Cut a large circle, enough to cover a 24 cm diameter tart pan. Transfer the dough to the pan, ensuring it sits well on the bottom and sides. Pour the mushroom and cheese filling into the center of the dough, leaving a margin of about 2 cm.

4. Baking:
Repeat the process with a portion of dough to create a lid (or you can leave the pie open for a rustic look). Pinch the edges of the dough to seal the pie well. You can make a small vent in the center to allow steam to escape. Bake the pie in the preheated oven for 35-45 minutes until golden and crispy.

5. Serving:
Let the pie cool for 10 minutes before cutting it. Serve it warm or at room temperature, alongside a fresh green salad or a portion of Greek yogurt for a delicious contrast.

Suggestions and variations:
For added flavor, you can add some black olives or fresh rosemary to the filling. You can also experiment with different types of cheese, such as mozzarella or goat cheese, to give your dish a unique touch.

This mushroom and cheese pie is a quick and versatile dish, perfect for a family lunch or an elegant dinner. Happy cooking!