Keto Manitaropita – Greek Mushroom Pie
Keto mushroom pie is a natural sequence to our ketonisation of Greek pites (pies). With homemade crispy keto phyllo dough that you can easily ketonise, depending on what ingredients you have available at the moment. The Greek word for mushrooms is Manitari, this is quite simple – manitaropita is yet another star of traditional Greek cuisine!
Ancient Greek πίττα or πίσσα is the ancestor to all kinds of pies and pizzas. This stands both for etymology and the actual shaping of these delicious baked meals. Modern Greek word Pita could be considered as a staple part of Greek cuisine. We already stated that every Greek cake is also called pita! Interestingly, the philosophy behind pita comes from the tradition of using whatever leafy greens are available in the garden or in the forest. Furthermore, some cheese and some homemade phyllo. The most popular pita of them all is Spanakopita (spinach pie). Our Keto version seems to be extremely popular among Ketonians. We received some awesome feedback from our social media followers who made it.
Pita can be prepared with almost anything!
Did you try our Keto Kreatopita/meat pie, Kotopita /chicken pie, Tyropita/cheese pie? All ketonised to the full potential and all with amazing taste and macros! It was only natural to present your traditional Greek Manitaropita/mushroom pie. Of course, with all the Keto ingredients you’ll end up with the most delicious and nutritious pita!
There is a term derived from ancient Greek mycophilia which describes the love for mushrooms
Nutritive treasure in mushrooms
It is clear from the composition that the value of most mushrooms encourages people to use them in the diet and enjoy the magic of the creative cooking scented with the mushroom aroma. Keto mushroom pie, in fact, is the ideal way to introduce mushrooms to those Ketonians who did not like them before. These gems of nature provide us with B vitamins and valuable quantities of precious minerals. For example, mushrooms will provide us with 470 mg of potassium, 10 mg of calcium, 100 mg of phosphorus, 1, 2 mg of iron and other minerals.
Keto mushroom pie – Manitaropita
Mushrooms have been foraged wild throughout Greece from the time of antiquity. In today’s world, mushrooms are widely available on the market. Some people still enjoy searching for wild mushrooms and that’s an amazing example of staying in touch with our ancestral habits. Of course, you have to be 100% sure that the kind you are picking is edible in order not to end up with serious poisoning. But, since edible mushrooms are cultivated widely, you can find some of the finest mushrooms in Greek Laiki markets or just about any market in the world.
- 2 extra large eggs free-range
- 30 g (1/3 cup) butter grass-fed (preferably goat butter)
- 4 tbsp olive oil extra virgin
- 1 tsp ground dried rosemary
- 1 tsp dried oregano
- 1/2 tsp sea salt
- 6 tbsp ground walnuts
- 4 tbsp almond flour
- 4 tbsp ground flaxseed
- 2 tbsp olive oil
- 220 g (7.7 oz) sliced mushrooms
- 1 large leek finely chopped
- 5 tbsp sour cream
- 3 medium eggs free-range
- 1/2 tsp sea salt
- 1 tsp red paprika powder
- 1/3 tsp black pepper freshly ground
- First, prepare the crust. Mix the eggs with melted butter and olive oil. Add rosemary, oregano, sea salt. Start adding ground walnuts, almond flour and ground flaxseed. Using your hands work the dough.
- Grease 9" pie pan with some butter and place the dough in it. with your hands, spread the dough all over the bottom and the sides of the pie pan.
- Bake at 170ºC for 10 minutes.
- In the meantime, saute finely chopped leek and mushrooms in olive oil. Add all the spices and mix well. When the leek and mushrooms are soft, remove from heat. Using an electric mixer mix sour cream and eggs. Mix this together with leek and mushrooms and place it in the half-baked pie crust.
- Bake for another 20 minutes at 170ºC. Serve warm, decorated with freshly chopped rosemary. Make sure you don't cut the pie while it's still hot.
Excellent recipe! Is there a way to make it dairy free?
Hello AILUY, \n\nThank you for your comment. You can replace the sour cream with any nut-based cream and butter with coconut oil. You can also exclude the butter and just add a bit more olive oil.
Roberta, I believe there may be a measure conversion error in this recipe for Manitaropita crust. I used 4 Tablespoons of olive oil as your recipe calls for and ended up with a very runny batter. I added 2 additional cups of almond flour to try to salvage the “dough” along with a tablespoon of psyllium husk powder. It’s now like a dough texture but it’s oozing olive oil. Did you mean to add 4 teaspoons olive oil? Teaspoons are less volume than Tablespoons. This happened to me with one of your bread recipes and you fixed the error on the posted recipe. Unfortunately, I had printed the recipe and used it before I went back to discover the change. I’m off to begin the crust again.
Hello Jennifer, \nI am sorry you had a bad experience. There is no error in the amount of olive oil, it’s exactly the same as in the recipe for Keto Spanakopita. Since we made the Spanakopita video, please take a look and see how the dough is created even though we used 4 tbsp of olive oil. We will make a video for Manitaropita, so maybe it will help you. Another thing which could have caused your dough to become runny is the kind of flaxseed used. I would advise using finely ground (almost like a powder) flaxseed meal. Also, psyllium usually doesn’t help unless the dough has some water. If that doesn’t help, please just use the crust from Spanakopita recipe, it will work 100%. Thank you for trying out our recipes.