Manitaropita (mushroom phyllo spirals)
Dimitra's Dishes · ♥ 598 likes · 38.8K views · 4 min video
Read about phyllo and strudel in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 tsp dried oregano
- ¼ cup fresh parsley
- 2 lb mushrooms
Clean the mushrooms with a damp kitchen towel and remove the stems (save them for soup, stock or another filling).
- olive oil
Thinly slice the mushrooms and cook in a large skillet over medium-high heat with a little olive oil until they release their juices and the juices evaporate.
- salt
- freshly cracked black pepper
In the last one or two minutes, season with salt, black pepper and dried oregano; toss. When the juices have evaporated and the mushrooms are golden, transfer to a large mixing bowl.
- 1 whole onion
Finely chop the onion and cook it in a little olive oil until soft and golden, about eight minutes.
- 2–4 cloves garlic cloves
- 6–8 whole scallions
Add two to four grated garlic cloves and warm a few seconds until fragrant. Add six to eight thinly sliced scallions and cook a minute or two until soft.
- 2 whole roasted red peppers
- olives
- 1 tsp dried mint
Chop about two jarred roasted red peppers and finely chop fresh parsley; roughly chop pitted olives if using. Add all to the bowl with a teaspoon of dried mint and mix; taste and adjust salt and pepper.
Layer two sheets of number four filo with lots of butter between the sheets and on top.
- number four filo
- butter
Spread about two to three tablespoons of the mushroom mixture across the bottom, roll into a log, then roll inward from the ends into a spiral. Repeat until the filo or filling runs out.
Brush the spirals all over the top and sides with lots of butter. Freeze them, or bake as many as needed.
Bake in an oven preheated to 350 degrees Fahrenheit for 35 to 40 minutes, until crispy and golden brown.