Inspired by the classic Greek manitaropita recipe, this delicious savory cake combines a crunchy filo pastry crust with a delicious mushroom filling. Dairy-free and vegan, it’s the perfect recipe for preparing for a big family gathering. It will make everyone happy!
Manitaropita literally translated into mushroom (μανιτάρι, manitári) cake (πίτα, píta). It is a traditional recipe belonging to Macedonian cuisine in northern Greece. As the name suggests, it’s a puff pastry pie filled with sautéed mushrooms and crumbled feta. Caramelized onions and fresh herbs like thyme and mint complete the dish with sweet and fragrant notes.
In our cheese free version, we have kept all the classic ingredients, but replaced feta with firm tofu. tofu is rich in proteins, low in fat and crumbles easily like feta, making it the perfect vegan substitute. Additionally, we briefly sautéed diced tofu with olive oil, garlic, and spices before adding them to the mushrooms for extra flavor.
Filo pastry is a versatile ingredient and can be used in sweet or savory recipes just like puff pastry. But unlike puff pastry, it’s naturally vegan and low in fat, and is made with just flour and water. For this Greek cake, we show you how to layer the filo sheets and how to give the cake an a unusual frill look.
The great thing about this recipe is that you can even make it ahead of time, perfect when you have guests. And if you have leftover cake, just pack it in the fridge and reheat it in the oven the next day. The dough will still be nice and crispy!
A large slice of this vegan manitaropita has only 200 caloriesbut it offers 10 grams of proteinsthat covers and includes over 20% RDI of this nutrient two out of five a day. Impressively!