In article >,
notbob > wrote:

> Well, I did it. Jes put a 9x13 pan of spanikopita in the oven and it
> wasn't at all difficult. The pkg phyllo was made for a 9x13 pan and
> my new pastry brush was perfect for the job. Couldn't have been
> easier. I did only use about 10 layers on the top instead of "the
> rest" of the phyllo, which was about another 20 sheets. It was
> rapidly drying out and it would have taken another 1/3 C butter to
> layer it. Already had half a cup invested. I think it will be ok.
>
> Once again my dough cutter saved the day for crumbling the brick feta.
> My new pastry brush was just a fluke impulse buy. I had no clue I'd
> be buttering phyllo dough, ever.
>
> A question about phyllo drying out. Am I supposed to take one sheet,
> put it on the whatever, then immediately cover the remaining phyllo
> with damp towel before buttering the current work sheet? Man, that's
> a lotta moves.
>
> I'll let you know how it comes out in about a half hour.
>
> nb

Looking forward to the report. :-)
I've never tried that either!
--
Peace! Om

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