Dave Smith said...

> kilikini wrote:
>>
>>> Thank you! Lovely, both. I have handled phyllo twice when making
>>> spanikopita! I could be better at it, but I will learn.
>>
>> Phyllo is one of those things that intimidates me. It seems really
>> simple, but I know I'll screw it up. If I watch someone (in person)
>> prepare it, I know I'll be able to do it
>
>
> It would be a lot more intimidating if you had to start by making the
> pastry, but buying it frozen skips that step. It really isn't that bad.
> You just need to be prepared and work fast. You use several lawyers
> so you can make mistakes and cover then up.... literally.
>
> Make sure that your pastry is completely thawed out. It comes in a
> box and wrapped in plastic. Have all your ingredients on hand and ready
> to use and a damp cloth cover it and keep it from drying out. Plyllo
> forgiving stuff. The results are usually so tasty that no one will
> notice that you tore a few sheets and patched them together.


There's a Greek food stand at the Reading Terminal Market in Philly that
I've ALWAYS meant to try but gravity pulls me towards cheesesteaks a few
steps away.

Andy