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1
Heat 2 tablespoons of the olive oil in a large, heavy skillet over medium heat and add the onions.
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2
Cook, stirring, until they begin to wilt, and add salt to taste.
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3
Turn the heat to medium-low and cook the onions, stirring from time to time, until they are very soft and beginning to caramelize, about 15 minutes.
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4
Add the mushrooms, turn the heat up to medium-high, and cook until they begin to sweat and soften, about 5 minutes.
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5
Add the garlic and stir together until fragrant, about 1 minute, and stir in the paprika.
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6
Continue to cook until the mushrooms are tender and most of the liquid in the pan has evaporated, 5 to 10 minutes.
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7
Remove from the heat, taste and adjust salt, and stir in the mint, parsley, feta and freshly ground pepper to taste
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8
Heat the oven to 375 degrees.
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9
Brush a 10- or 12-inch tart pan or cake pan with olive oil and layer in 7 sheets of phyllo dough, placing them not quite evenly on top of one another so that the edges overlap the sides of the pan all the way around.
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10
Brush each sheet with olive oil (or a mixture of olive oil and melted butter) before adding the next sheet.
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11
Fill with the mushroom and onion mixture.
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12
Bring the overhanging edges of the phyllo in over the filling, brushing each sheet with more olive oil, then layer 5 more sheets of dough over the top, brushing each sheet with olive oil.
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13
Crimp the edges into the sides of the pan.
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14
Pierce the top of the pie in several places with a sharp knife.
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15
Bake for 40 to 50 minutes, until the top is golden brown.
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16
Serve warm or at room temperature.
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17
Recrisp the crust, if necessary, in a low oven for 10 to 20 minutes
