Phyllo Dough Pie with Cod and Porcini Mushrooms
The combination of juicy fish, aromatic mushrooms, and crispy thin dough creates a magnificent taste. It is important to use phyllo dough specifically, which can be found in the frozen sections of supermarkets. Be sure to study the recommendations on the packaging. To prevent the sheets from drying out, cover them with a napkin or towel while working with one layer.
- Total cooking time
- not set
- Number of servings
- 6
- Recipe difficulty
- 4 / 5
Ingredients
for 6 servings
- phyllo dough sheets 7-8
- cod fillet 500 g
- porcini mushrooms 300 g
- onion 150 g
- cream 15-20% 100 ml
- vegetable oil
- salt
- pepper
- butter 50-70 g
Instructions
Step 1 of 23
Finely chop the onion.
Step 2 of 23
Finely chop the fish.
Step 3 of 23
Sauté the onion in vegetable oil.
Step 4 of 23
Add the fish and sauté.
Step 5 of 23
Add the mushrooms.
Step 6 of 23
Mix the ingredients.
Step 7 of 23
Season with salt and pepper.
Step 8 of 23
Fry for 20 minutes.
Step 9 of 23
Pour in the cream.
Step 10 of 23
Fry for 10 minutes. Let cool.
Step 11 of 23
Grease a baking pan with butter (I used a 20×30 cm pan). Lay one sheet of dough.
Step 12 of 23
Brush it with butter.
Step 13 of 23
Lay another sheet of dough.
Step 14 of 23
Brush it with butter.
Step 15 of 23
Lay a sheet of dough.
Step 16 of 23
Brush with butter.
Step 17 of 23
Lay another sheet.
Step 18 of 23
Spread the filling.
Step 19 of 23
Fold in the edges of the dough.
Step 20 of 23
Brush with butter.
Step 21 of 23
Lay the dough.
Step 22 of 23
Brush with butter.
Step 23 of 23
Lay another 2–3 sheets of dough, brushing them with butter. Place in an oven preheated to 180 degrees. Bake for 40–45 minutes.