On Sat, 05 Apr 2014 12:23:01 -0400, Dave Smith
> wrote:

> On 2014-04-05 10:25 AM, wrote:
> > I think the most complicated thing I've made is baklava. Layer after
> > layer after layer of phyllo, melted butter, nuts, etc, but it turned
> > out great.
>
> That's tedious out not particularly complicated. You just have to have
> every thing ready and to work fast. If you want to step that one up,
> try Galaktobouriko, similar dish but with a rich, sweet custard instead
> of the nuts, and cut into larger servings.

Phyllo isn't hard to work with, but you do have to know how. My
absolute favorite thing to do with it is appetizer sized "tyropita" -
which is a couple of layers of phyllo with a filling that is folded
into a triangle, like the American flag. You can buy them
commercially now and they're almost as good as home made, so I haven't
done that in years.


--

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