Frozen phyllo sheets come in two-packs, so after making a Spanakopita, we had left over phyllo, which was the perfect opportunity to bake up the mushroom and pepper pie recipe that has been floating around the company slack channel. The recipe comes from Sharon Brenner's A Pie Project. Brenner's recipe includes instruction on making phyllo from scratch, which we promptly skipped since we already had the frozen sheets.

Cooking up the filling wasn't complicated. There was no high heat, and everything was rough cut. But it did take time to cook off all excess moisture from the mushrooms and peppers. Once the filling was cooked, it was time to layer in the phyllo sheets. We were working with an oval shaped ceramic baking dish rather than a round pie pan. That's a bit complicated when it comes to layering in rectangular pastry sheets. We also wanted to crimp the crust around the edges a bit.

Our cooking time was much faster than the suggested 45 minutes, probably because we were using store-bought, paper-thin phyllo.