Monday, February 13, 2012

Greek Style Swiss, Mushroom and Red Pepper Pie

I whipped up this pie on a weeknight in about 15 minutes. I had some leftover phyllo, half a jar of roasted red peppers, half a carton of mushrooms and a tub of Jarlsberg dip. Super random, key ingredient being the Jarlsberg dip. I'd also like to mention further constrictions: I threw this pie together in a 18 inch by 18 inch working space since my roommate was making something way more elaborate. After 45 minutes of baking, I took it out, let it cool, cut myself a slice and was happy.

I was even happier when I came up from the She-Cave an hour later to find both my roommates guiltily noshing away at the rest of the pie (makes me happy because I can cook more). "This is the best pie you've ever made!" I wouldn't think that considering the minimal effort and leftover ingredients used, but those were the raves I got, so I will gladly take them. 

What is Jarlsberg dip, you ask? 

Greek Style Swiss, Mushroom and Ped Pepper Pie

  • 10 sheets of phyllo, thawed
  • 1 tub of Jarlsberg dip (if you can't find it, you can google the recipe)
  • 3 large roasted red bell peppers, patted dry and sliced finely
  • 1 1/2 cups sliced mushrooms
  • 1/4 cup melted butter
  • olive oil, wine, balsamic vinegar for the mushrooms


  • In a frying pan or skillet, sauté  mushrooms with olive on medium heat. Deglaze pan with red wine and balsamic a few times until mushrooms have shrunk down. Set aside to cool.
  • Preheat oven to 350 degrees.
  • In an greased vessel 10x10 (or around that), layer the first five sheets of phyllo with butter sprinkled between each layer. Fold over edges after each layer. 
  • Mix dip, peppers and mushrooms and pat evenly on to the 5th layer.
  • Finish with the last five layers of phyllo.
  • Add extra butter sprinkles on top (you may need more).
  • Bake for 45 minutes or until golden brown. 
  • Let cool for at least 15 minutes before cutting (the cheese will run out like crazy). 

I'd also like to disclose I was compensated for this post. And I should tell you that there is a giveaway going on over at facebook. The giveaway includes a tailgate tote stocked with glorious goodies:

  • Jarlsberg Lite Cheese
  • Jarlsberg Cheese Dip
  • Snofrisk (a Norwegian style cream cheese)
  • crispbreads
  • honey crèmes
  • honey vinegar


elly said...

Another awesome pita, Anna. Love this one since I adore anything with mushrooms and red peppers (and cheese, obviously). I wish I had a roommate like you back in the day!

Beth @ Kitchen Minions said...

This sounds tasty! I love the combinations

JustinM said...

I read about this Jarlsberg dip on another blog last week. I can't wait to try it, that's always been one of my favorite cheeses.

Banana Wonder said...

elly - Glad you appreciate this combination. I wanted to add mroe vegetables, but glad I stopped at these two.

Beth - Thanks! Thanks for visiting as well.

JustinM - Oh, few! I am glad you read more about this cheese and also glad you like the J! You would...

Peter G | Souvlaki For The Soul said...

Mmmm…I love how well you can put a pie together with fridge ingredients and fillo! Beautiful Anna and tasty I bet!

Banana Wonder said...

Peter - Thanks so much! Fillo is the miracle worker, as usual.

Ivy said...

A wonderful "pita" Anna mou. This is the whole philosophy behind Greek pites. The would always use whatever vegetables or leftovers they had, some cheese, phyllo and they would feed their families.

Helen said...

Looks delicious and creamy and dangerous for me :)

Banana Wonder said...

Ivy - I am glad you approve :-) I am all about putting everything and anything inside ze pita!

Helen - me too! Whoa!