Inside the Artist's Kitchen-- the recipe

I was interviewed for Inside the Artist's Kitchen. I made Manitaropita for them. It was fun!

http://insidetheartistskitchen.com/blog/manitaropita/

Manitaropita

31 March 2015 by Kristina in Comfort Recipe Comfort-Kitchen - 1 Comment

Just finding your way to Gwendolyn’s house is an adventure in itself. We happened upon some helpful neighbors who pointed us in the right direction. Juuuust down this path. Yep really.

Kitchen plant.

‘Fruit bowl’

A glimpse of the dining room.

Salt & Pepper.

There is even a chef’s knife hand forged in Vermont.

Manitaropita

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Filling Step 1

1. 24 oz Mushrooms
2. 3 Tbsp Olive oil
3. 2 Tbsp Soy sauce
4. 2 Tbsp Sugar

Filling step 2

1. 2 Bunches of Green onions
2. 2 Garlic cloves
3. 1 Bunch of Parsley

Filling step 3

1. 2 eggs
2. Lots of grated cheese, Swiss
3. Salt
4. Pepper
5. 1 Package Phyllo dough, Thawed

Instructions

1. 1. Chop mushrooms and fry with olive oil, soy sauce, and sugar. Set aside.
2. 2. Chop ingredients and fry with olive oil.
3. 3. Combine ingredients from steps 1 + 2 with eggs, cheese, salt, and pepper.
4. 4. Assemble. Visual directions below.
5. 5. Bake at 350 for 20 minutes.

Some visual directions:

Open the phyllo dough.

Cut phyllo dough squares into 3 even strips. Cover unused pieces with a wet paper towel. Take 1 strip and brush liberally with olive oil on both sides.

Place some filling at the top of the strip and fold the top right corner down to the left side to form a triangle. Pro tip: Fold it like the American Flag. Continue cross folding until the whole strip is used.

A Helpful diagram we found.

Bake. Serve. Eat.

Some art around the house: