On 2010-06-30, Terry Pulliam Burd > wrote:

> And congratulations on your successful foray into the Wacky World of
> Filo!

A real learning experience. I discovered the answer to a question I
had while making the dish, which is, should I butter lightly or really
slobber it on. Apparently, the later, as this morning, depsite my
correct assumption that it would taste even better, the top few
layers, which I started buttering a little less, are very nice and
flakey. So flakey, in fact, they would probably blow away in a light
breeze. Next time I might try more butter on the phyllo, but use a
mixture of butter and olive oil to keep the heart attack factor down.

nb