Episode 4 Manitropita

This recipe was featured on “Olga’s Greek Kitchen” aired on Eastlink TV in 2021


Needed for this Recipe:

Sunshine Coast Olive Oil Co. Vegan Butter Olive Oil


Phyllo (Puff Pastry)

¾ C Melted Butter

¾ C Butter Olive Oil

¾ C Greek Yogurt

4 ½ C Flour

½ Tsp Salt

1 Egg Yolk

1 Tbs Butter Olive Oil

1 Tbs Sesame Seeds


In a mixer with a dough hook, add all ingredients except egg yolk, 1 Tbs Olive oil and Sesame Seeds. Mix on medium for 2 minutes to create a soft phyllo. Cover and rest for 10 minutes. Put phyllo on a floured counter top. If too sticky, knead in a bit more flour. Cut into 2 pieces. Stretch with your fingers, then roll out to the size of a deep baking dish. Put a little oil in the bottom of your pan, add phyllo. Add your filling to the pan. Roll out top dough, then place on top of the filling. Tuck the edges in. Score the top with a knife. In a small bowl, mix egg yolk with 1 Tbs Olive Oil and brush on top as an egg wash. Top with sesame seeds. Bake for 35-40 minutes at 380.



2 Tbs Butter Olive Oil

4 Cans Sliced Mushrooms

2 Cloves Garlic (sliced)

2 Tsp Salt

1 Tsp Cumin

½ Tsp Pepper

1 C Milk

2 Tbs Cornstarch

1 Egg (beaten)

4 C Mozzarella (grated)

4 C Old Cheddar (grated)


In a pan, heat Olive Oil. Rinse and dry mushrooms, then add to the hot pan. Add garlic, salt, pepper and cumin. Cover and cook for 10 minutes. Remove from heat. In a small bowl, mix cornstarch with milk and add to the pan. Beat 1 egg and add to the pan. Finish with all your cheese. Mix and allow cheese to melt, then add to your phyllo lined pan.