Easy Mini Mushroom Pies Recipe (With Filo Pastry)


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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.

A small stack of crispy mushroom filo triangles on a marble background with more on a plate in the background.

Why you’ll love mini mushroom pies

  • Easy finger food. Fresh out of the oven, these are the perfect take-along party food! Also the recipe makes quite a lot (35 to 40 little phyllo triangles), so they’re perfect for a crowd.
  • Cute, classy and delicious. Despite the simple 5-ingredient filling, these pies are so savory and flavorful. Thanks to the garlic and herb cream cheese and a few other simple and tasty ingredients, this is one of those recipes that are easy to impress with.
  • but quick and easy. You’ll need just 30 minutes to make these, then around 20 minutes for baking until crisp. But shhh, don’t tell anyone how simple they were!
  • Make-ahead friendly. Assemble the mini savory pies ahead of time, then brush with oil and bake when you’re ready. You can even bake right from frozen.
Crispy mushroom filo triangles on a baking tray from above and with a blue striped tea towel.

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.

Collage of 2 images showing the filling for crispy mushroom filo parcels on a wooden board and in a bowl.
Here’s my super easy filo parcel filling: just mushrooms, scallions/spring onions, spinach, parsley, dried herbs and flavoured cream cheese

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).

Collage of images showing how to make mini Greek cheese pies


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.

A Greek filo parcel with a bite out of it on baking paper with more parcels and ingredients in the background.
Try these spinach and feta filo parcels instead if you like!

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.

Crispy mushroom filo parcels on top of each other on a white plate from above.

Helen’s top tips

As you are working, cover the unused filo dough sheets with a damp tea towel. This will prevent them from drying out, as they can lose moisture quickly.

Nice and crispy. If possible make the mushroom pies just before you’re about to leave for the party, then carry them in a big uncovered container. This is the best way to keep them nice and crispy. Don’t cover them while they’re still warm or you’ll end up with a bunch of soggy pastry!

Someone holding a crispy mushroom filo triangle with a bite out of it and with lots more in the background on a marble bench top.

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Someone holding a crispy mushroom filo triangle with a bite out of it, a stack of them in the background
4.86 from 7 votes

Easy Mini Mushroom Pies Recipe (With Filo Pastry)

Looking for an easy party appetizer that's sure to be a crowd pleaser? These mini mushroom pies only contain 7 main ingredients, but are absolutely delicious. Also perfect for making ahead and freezng. Just cook from frozen and add 5 minutes to the cooking time.
Prep: 30 minutes
Cook: 20 minutes
Total: 50 minutes
Servings: 35 to 40 triangles


  • 14 ounces mushrooms, chopped very finely (pulse in a food processor)
  • 1 tablespoon olive oil , for cooking (plus a few more tablespoons for brushing)
  • 4 spring onions, sliced finely
  • 0.5 bunches parsley, finely chopped
  • 7 ounces spinach, wilted in a dry pan, water squeezed out & chopped finely
  • 1.5 teaspoons Italian herbs
  • 5 ounces cream cheese, (I used garlic and herb flavoured)
  • 8 sheets filo pastry, (I used a 13 ounce / 375 gram pack)
  • salt and pepper, to taste


  • Pan fry the chopped mushrooms in the olive oil until cooked down and water evaporated (about 10 minutes).
    14 ounces mushrooms, 1 tablespoon olive oil
  • Tip the mushrooms into a bowl, then add the onions, parsley, spinach, herbs and cream cheese. Finally, add plenty of salt and pepper, then combine well.
    4 spring onions, 0.5 bunches parsley, 7 ounces spinach, 1.5 teaspoons Italian herbs, 5 ounces cream cheese, salt and pepper
  • Lay a sheet of filo pastry out on a wooden board or work surface and brush all over with olive oil. Lay another sheet of pastry on top.
    8 sheets filo pastry
  • Cut into 5 strips across the width. Place about a teaspoon of mushroom mixture at one end of a strip and fold over to make a triangle (see video). Keep folding the triangle over onto itself until the strip of pastry has all been used up.
  • Repeat with the other four pastry strips, then repeat until all the mushroom mixture has been used up.
  • Place on baking sheets, brush all over with olive oil, then bake at 355F / 180C for 20 to 25 minutes until browned and crisp.


Serve these immediately or within a few hours for maximum crisp. These don’t keep well (they start to lose their crisp after a few hours) but they freeze exceptionally well. Simply freeze unbaked for at least ½ an hour on baking sheets, then transfer to ziplock bags for another time. I like to write the baking instructions on the front of the bag to make things super easy! Add 5 to 7 minutes to the baking time when cooking from frozen. So cook for 25 to 30 minutes from frozen.
When you’re making your little filo triangles, make sure you cover the filo dough you aren’t using with a damp tea towel while you work. Otherwise it can dry out pretty quickly.
Please watch the video to see exactly how to fold your little filo triangles. It’s very easy, and anyway it doesn’t have to be perfect!
Please note that there may be a few more calories in each triangle than shown in the nutritional info below as the olive oil brushed onto the pastry isn’t included!


Calories: 34kcal, Carbohydrates: 3g, Protein: 1g, Fat: 2g, Cholesterol: 4mg, Sodium: 39mg, Potassium: 81mg, Vitamin A: 605IU, Vitamin C: 2.1mg, Calcium: 13mg, Iron: 0.4mg
Like this recipe? Rate and comment below!

About Helen Schofield

Don't expect to find anything fussy or complicated here. Just QUICK, EASY & (mostly!) HEALTHY recipes from the Mediterranean and beyond. ENJOY!

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  1. The video is still not on the site. Are you adding it back? I need it to make the triangles. I’ve never done that before. Thanks, Terri

    1. Hello Terri! I’ll put the video into the recipe card at the bottom as well as in the post. Can you see it? (check that you haven’t got an ad blocker enabled). Let me know how you get on!

    1. Hi Linda! Oh absolutely! I made them a couple of weeks ago with shortcrust pastry, so puff will be fine too. Just use small squares of pastry. Put a teaspoon of mixture in the centre and fold into a triangle. Brush with egg before baking (20 minutes-ish). Good luck!

  2. 5 stars
    Hi Helen,
    thank you for this great recipe & video!
    Making these to take to afternoon tea,such a quick appetiser.
    Sounds like you are settling into our aussie weather… : )

    1. Hi Maddie! I’m so glad you like the look of these. I’ve been taking them everywhere lately! Just try to make them as near to your afternoon tea as possible for maximum crisp! (or you could reheat them in the oven to crisp back up – actually I should add this note to the recipe!)
      Hope you have a wonderful afternoon tea!
      Happy New Year!

      1. 5 stars
        Thank you Helen,yes do add that note to recipe!
        I made a practise lot,that did not last for long at all.
        Adult son suggested he would like these for dinner ha ha!!
        I called ahead to see if I could use their oven to reheat
        No problem… just perfect!

      2. Oh, so great to hear they were a success! Thank you for reporting back! 🙂

  3. I can’t seem to find the video on how to fold these appetizers. The only thing to click on is the food processor. Am I doing something wrong?

    1. Hi Michelle. Aw, sad face!! The video should be showing up just above the picture of the food processor. What do you see? Is there a blank space or an error message… or just no video? Can you view any of my other videos? e.g. in my last blog post with the Greek honey cakes. Can you view any videos on other blogs?
      Apologies for all the questions. Just trying to figure out for you what’s going on…
      Oh, and do you have Javascript enabled? If I disable Javascript in Google Chrome, I can’t see my video on the post either!

      1. No, Helen, above the food processor is your message saying “I hope you enjoy this little video how-to. . . but there is nothing to click on–I’ve tried LOL.

        I am a new subscriber so I will have to go and check if other videos work. I use Google as a browser if that is helpful But I noticed in checking the comments others seem to be having the same problem.

        I sure hope it can be fixed because these really look delicious and I would love to make some for New Year’s Eve.

        Happy Holidays Helen.


      2. Helen, I tried again on the Greek potatoes video and it came up as a side bar on the right hand side of my screen. It was an auto play. That same side bar does not exist on the mushroom filo PILLOWS (as I call them). Don’t know what else to do or say.

        If you have a miscellaneous 9 year old lurking around who could figure this out in 2 seconds, please let me know. I’m not that tech savy to be able to figure it out on my own,


      3. Hi again Michelle! Hmmm… I’m going to look into this (I can see it on my phone/laptop but my husband can’t on his Windows phone). In the meantime you can also watch the video on Youtube. It’s here: https://www.youtube.com/watch?v=Gun78bmafws
        Sorry for the trouble. Ahh, technology!!!