Easy Mini Mushroom Pies Recipe (With Filo Pastry) (2024)

If you’re looking for a take-along party appetizer recipe that’s easy, impressive, and makes A LOT, then this mini mushroom pie recipe is it! With just 5 ingredients in the simple mushroom filling, these will take just 30 minutes to prep, and they’re great for making ahead and freezing.

About the ingredients

Here are a few things you may need to know. For a full list of ingredients including exact amounts, please see the printable recipe below.

Mushrooms. You can honestly use any mushrooms at all to make these – whatever is a good price at the store, a medley of different mushrooms (e.g. cremini, portobello, oyster), or just regular white button mushrooms.

Green onions.Also known as salad onion, scallions, or spring onions.

Spinach. I usually use fresh, but it is possible to use frozen instead. Just defrost and squeeze out as much of the water as possible.

Cream cheese. Pick full fat for the best flavor. The key to the best flavor in the pies is to use a variety with added herbs and/or garlic.

Filo dough (filo pastry). You can use fresh or frozen (defrosted in the fridge overnight).

The filo pastry I use is about 16.5 inches long and 10.5 inches wide. I place it with the longest edge towards me and cut 5 strips out of it to make 5 miniature pies. It doesn’t matter if your pastry sheets are a different size. Just make sure each strip is 3-4 inches wide.

Olive oil. For brushing over the unbaked filo pastry and assembled pies. You’ll need around a tablespoon for each sheet of feta (5 pies). Feel free to use melted butter instead.

How to make mini mushroom pies

These mini mushroom phyllo triangles are super easy to make. You just need a food processor (paid link) to pulse your mushrooms into small pieces and, 10 minutes to cook them down. Add in a few more filling ingredients and mix well.

Then assemble your little mushroom hand pies. Simply lay 2 sheets of filo pastry on top of each other, brushing with olive oil as you go.

Then cut into strips. Pile a little of the mushroom mixture in the middle of one end of the pastry, then fold the pastry over diagonally to make a small triangle. Keep folding the pastry over the filling diagonally until you reach the end of the strip.

Brush with olive oil again and bake!

It might take you a bit of time to assemble the first time, but the second time you’ll make them with your eyes closed!

Here are some images showing how I make them (here I made mini feta cheese pies but the process is exactly the same).

Variations

I like to keep this mushroom pie recipe vegetarian. But once you’ve mastered the art of making filo pastry triangles (see video below!), you could fill them with so many different things.

Spinach and feta, butternut squash and bacon, leek and potato, cheddar and onion… you’re only limited by your imagination. Simply add an egg or some cream cheese to your chosen fillings and I can’t imagine your little triangles being anything but delicious!

Make ahead and freeze

The other great thing is that this recipe makes 35 to 40 little pies, and so they’re perfect for making ahead and freezing in batches.

Once assembled (don’t brush with olive oil at this point), freeze on a baking sheet until hard (at least 2 hours). Then put into a freezer bag or container and freeze for 2 to 3 months. You can cook straight from frozen – simply add a few minutes on to the cooking time. Remember to brush lightly with oil on top before baking.

You can cook them straight from frozen. Just add on 5 minutes or so to the regular cooking time.