Oyster mushroom filo tart
A golden, flaky filo spiral filled with spiced roasted pumpkin, mushrooms, spinach, and feta, baked until crisp and fragrant for a stunning vegetarian centrepiece.
Updated : 16 December, 2025
Easy
About 20 min.
Ingredients
For the filling
400 grams
Pumpkin
splash
Olive oil
2
Shallots
2 clove
Garlic
2 teaspoon
Curcuma
1 teaspoon
Ground cumin
1 teaspoon
Garam masala
0.5 teaspoon
Cinnamon
0.5 teaspoon
Curry
2
Portobello mushroom
2
Oyster mushrooms
150 grams
Spinach
15 grams
Cilantro, coriander
100 grams
Feta
to taste
Salt
to taste
Ground black pepper
To assemble
3 sheet
Phyllo dough
50 grams
Butter
25 grams
Almond
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 190C.
Step 2
Dice the pumpkin into cubes and place them on a baking tray, drizzle with a little olive oil and season with salt and pepper. Toss to coat, then spread the pieces out in an even layer. Roast in the oven for 20 minutes, or until tender and cooked through.
Step 3
While the pumpkin is roasting, heat a little oil in a large frying pan over a medium heat. Add the chopped shallot and garlic and cook until softened. Stir in the curcuma (turmeric), cumin, cinnamon, garam masala and curry powder and cook for a few minutes more, until aromatic.
Step 4
Add the shredded mushrooms, increase the heat slightly and cook for 3-4 minutes. Add the spinach and cook just until it wilts, then remove the pan from the heat.
Step 5
Stir the roasted pumpkin into the pan, gently crushing some of the pieces with the back of a spoon to create a rough texture. Mix in the feta and coriander, season generously, then set aside to cool.
Step 6
Line a 20cm/8in cake tin with non-stick baking paper. To assemble, lay one sheet of filo pastry on a work surface and brush it all over with melted butter. Place a second sheet alongside it, overlapping the edge slightly, and brush with more butter. Repeat with the final sheet to create one long strip of filo, about 90cm/35in long.
Step 7
Spread the filling evenly along the bottom edge of the pastry. Carefully roll it up to enclose the filling, forming a long filo sausage.
Step 8
Starting at one end, coil the sausage into a tight spiral. If the pastry tears, simply patch it with extra filo. Transfer the spiral to the prepared cake tin, brush with the remaining butter and scatter over the chopped almonds.
Step 9
Bake for 35 minutes, or until golden brown. Remove from the oven and leave to cool for 5 minutes before slicing and serving.
Author note
Share the recipe
