Vegetarian Gollash
This savory Egyptian pie layers crisp phyllo pastry with a hearty, spiced filling of mushrooms, lentils, and walnuts. Baked until golden and puffed, it's a satisfying vegetarian main course that reimagines a classic dish.
An original recipe by Forkin
- Total time
- 1 hr 20 min
- Serves
- 6
- Difficulty
- Medium
Allergen information: may contain eggs, gluten, milk, nuts, sesame, and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
filling
- 2 tbspolive oil
- 1 pcsyellow onion, finely chopped
- 3 clovegarlic, minced
- 250 gcremini mushroom, finely chopped
- 0.5 cupwalnut, chopped
- 1.5 cupcooked brown lentil, rinsed and drained if canned
- 2 tbsptomato paste
- 1 tspallspice, ground
- 0.5 tspcinnamon, ground
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
- 120 mlvegetable broth
- 0.25 cupfresh parsley, chopped
- 100 gfeta cheese, crumbled
assembly
- 450 gphyllo dough, thawed according to package directions
- 115 gunsalted butter, melted
topping
- 1 pcsegg
- 240 mlmilk
garnish
- 1 tbspsesame seed(optional)
Equipment
pastry brush · large skillet · knife · cutting board · oven · small bowl · 9x13 inch baking dish
The method
Step by step
- 1
Preheat your oven to 180°C (350°F) and lightly grease a 23x33cm (9x13 inch) baking dish.
About 5 min
Cook’s note: Ensure your phyllo dough is fully thawed in the refrigerator overnight before you begin.
- 2
In a large skillet, heat the olive oil over medium heat and sauté the chopped yellow onion until softened, about 5-7 minutes.
About 7 min
- 3
Add the chopped cremini mushrooms and cook until they have released their liquid and started to brown.
About 8 min
Cook’s note: Don't crowd the pan; this helps the mushrooms brown rather than steam.
- 4
Stir in the minced garlic and chopped walnuts, and cook for one minute until fragrant.
About 1 min
- 5
Add the tomato paste, allspice, cinnamon, salt, and black pepper, stirring to coat everything evenly.
About 1 min
- 6
Pour in the vegetable broth and add the cooked brown lentils. Simmer until most of the liquid has been absorbed.
About 5 min
- 7
Remove the skillet from the heat and stir in the chopped fresh parsley and crumbled feta cheese. Set the filling aside to cool slightly.
About 2 min
- 8
Lay one sheet of phyllo dough in the prepared baking dish and brush it lightly with melted butter. Repeat this process until you have used half of the phyllo sheets.
About 5 min
Cook’s note: Keep the unused phyllo sheets covered with a damp cloth to prevent them from drying out.
- 9
Spread the mushroom and lentil filling evenly over the bottom layers of phyllo.
About 1 min
- 10
Layer the remaining phyllo sheets on top of the filling, brushing each one with melted butter as you go.
About 5 min
- 11
Tuck any overhanging edges of phyllo into the dish. Using a sharp knife, carefully cut the gollash into squares or diamond shapes before baking.
About 2 min
Cook’s note: Cutting it before baking allows the topping to seep in and makes serving much easier.
- 12
In a small bowl, whisk together the egg and milk. Pour this mixture evenly over the top of the gollash.
About 1 min
- 13
If using, sprinkle the sesame seeds over the top.
- 14
Bake for 35-40 minutes, or until the top is golden brown and puffed.
About 40 min
- 15
Let the gollash rest in the dish for at least 10 minutes before serving.
About 10 min
Cook’s note: This helps the filling set and makes for cleaner slices.
Keep it good
Store leftovers in an airtight container in the refrigerator.
Reheat in an oven at 175°C (350°F) for 10-15 minutes until warmed through and crisp.
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