jmcquown wrote:

> I'm not a fan of sweets myself so there's no reason for me to make it.
> Thanks for posting the method for the OP. I prefer to use phyllo for
> spanikopita
>

It's a little too sweet for me. It's nice to have a small piece once in a
while but too much of it can be deadly. The last time I made baklave my
son went crazy over it. Later in the evening he said that he was feeling
well and blamed it on the baklava. No wonder. He had eaten 3/4 of it.

Phyllo is also great with salmon. Each piece of salmon fillet requires
four half sheets of phyllo, buttering each sheet and sprinkling a few
sesame seeds on them. Lay a piece of salmon fillet on the middle and top
with pinch of brown sugar, a bit of chopped fresh dill, about a Tbsp. of
brown sugar and a Tbsp. of orange juice. Warp it up into a packet, brush
with butter and a another sprinkle of sesame seeds. Bake at 400 for about
30 minutes.