On Dec 4, 3:29*pm, spamtrap1888 > wrote:
> On Dec 4, 2:10*am, "Julie Bove" > wrote:
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> > I found some whole wheat Phyllo dough at PCC Market. *I didn't even know
> > such a thing existed! *So now... *What to make with it?
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> > In the old days I might have made Baklava. *I love the stuff! *But I can't
> > have butter now and really shouldn't have sugar either. *I have also made
> > various filled pastries. *And little nests which I filled with an apple pie
> > type filling. *I am thinking I might go with those. *Daughter has been on a
> > baked apple kick. *I bake the slices with cinnamon, a little salt, a little
> > Nucoa and some brown sugar Splenda. *Yes, I know there is actual sugar in
> > that but I only use a small amount.
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> > Something savory would be nice as well, but not sure what. *I have tried
> > Spanokopita in the past and although I liked the idea of it, I didn't like
> > the end result. *I do remember making something with a black olive filling
> > in it but I don't have that recipe any more. *I made some things to take to
> > a potluck at work and this woman who hates olives was wolfing them down..
> > She thought the filling was mushroom! *Ha! *I wish I could remember what was
> > in those because they really were good.
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> > So... *What do you do with your Phyllo?
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> Apple strudel the easy way is the only thing I do with filo. Basically
> the same as you with your nests, except for adding plumped golden
> raisins, and sprinkling breadcrumbs to soak up the butter.

Speaking of spreading on butter...I dated a hot blonde with the
nickname of Phyllo.....