Mushroom & Kasha Phyllo Casserole

1. Prepare the filling

Heat 3 tablespoons of olive oil in a 3-quart saucepan over medium heat. Add the finely diced onion and celery, and stir-fry them for about 4-5 minutes until they are slightly soft.

2. Add mushrooms

Add the thinly sliced mushrooms to the saucepan. Continue to cook, stirring occasionally, for 6-8 minutes or until the mushrooms release their liquid and it evaporates, leaving the mushrooms dry.

3. Add carrot and seasonings

Stir in the grated carrot and cook for an additional 2 minutes. Next, add the caraway seeds, ground coriander, salt, and freshly cracked black pepper to the mixture.

4. Add kasha and stock

Add the roasted kasha and stir to coat it well with the oil and spices. Pour in the hot vegetable stock and bring the mixture to a boil. Once boiling, reduce the heat to a simmer, cover the saucepan, and cook for 12-14 minutes until the liquid is absorbed and the kasha is tender.

5. Fluff and cool kasha

Remove the saucepan from heat, fluff the kasha mixture with a fork, partially cover the pan, and let it cool for about 10-15 minutes.

6. Preheat oven and prepare dish

While the kasha mixture cools, preheat your oven to 375°F. Lightly oil a medium-size casserole dish to prevent sticking.

7. Layer phyllo dough

Lay one sheet of phyllo dough in the casserole dish and brush it lightly with olive oil. Repeat this process, layering and brushing each sheet with oil, until you have used about half of the phyllo dough. Fold the edges of the phyllo sheets to fit the dish and press them into place to form a base.

8. Add filling layers

Spread half of the kasha mixture evenly over the phyllo base. Spread the well-drained sauerkraut on top of this layer, and then cover with the remaining kasha mixture, spreading it out evenly.

9. Top with phyllo

Use the remaining phyllo sheets to create the top crust. Layer and brush each sheet with olive oil as before, folding the edges to fit and pressing them down gently to seal the casserole.

10. Bake and cool

Brush the top phyllo layer generously with olive oil to ensure it bakes to a crispy, golden finish. Place the casserole in the preheated oven and bake for 30-35 minutes, or until the phyllo is puffed and golden. Once baked, allow the casserole to cool for about 10 minutes before cutting.