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

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

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

On 2010-06-30, notbob > wrote:
>
> I'll let you know how it comes out in about a half hour.

Pretty dang tasty! The phyllo crust came out looking beautiful, but
readily flakes off while still warm. I can see I need to keep the
phyllo pretty lubed up with butter. OTOH, perfectly browned, top and
bottom.

I'm jes a teensie-weensie disappointed in the filling. I figured the
feta and dill would be enough, but some spices couldn't hurt. I see
nutmeg and corriander in Limey's recipe. Next time. Maybe it will be
better in the morning.

Overall, I'm quite satisfied and have learned making this dish is
really no big deal. It will now be a regular on my menu ....when I
have $10 to blow on feta!

nb

On Wed, 30 Jun 2010 04:09:28 GMT, notbob > wrote:

>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.

You're retired, you have plenty of time.
>
>I'll let you know how it comes out in about a half hour.

It'll be great! I use a couple of well rung out tea towels lined with
waxed paper and I use two sheets of phyllo at a time because we don't
need all that butter. So much butter makes phyllo too greasy (AFAIC)
and they are perfect when I butter every other one. The top layer
gets buttered, of course.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Wed, 30 Jun 2010 04:09:28 GMT, notbob > wrote:

<snip>

>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.

Depends on what I'm doing. If I'm doing filo in long strips to wrap up
into triangles over filling, it usually involves making a few layers
of the whole sheets, buttering the sheets, then slicing them into
strips, adding the filling, wrapping into triangles...which means the
remaining whole sheets are going to be neglected for a while. *Then*
I'll lay a damp towel over the remaining whole sheets.

When I'm doing something like the baklava last weekend, I can usually
move fast enough to keep the remaining sheets from drying out.

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

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines


To reply, remove "spambot" and replace it with "cox"

On Wed, 30 Jun 2010 05:19:14 GMT, notbob > wrote:

>Overall, I'm quite satisfied and have learned making this dish is
>really no big deal. It will now be a regular on my menu ....when I
>have $10 to blow on feta!

You can stretch feta by mixing it with cottage cheese. I do 50-50 but
you could use more feta if you wanted.

--
I love cooking with wine.
Sometimes I even put it in the food.

On 2010-06-30, sf > wrote:

> You can stretch feta by mixing it with cottage cheese. I do 50-50 but
> you could use more feta if you wanted.

Yes. I'll use cottage cheese or ricotta, next time. Just too
expensive, otherwise. I was surprised the feta lost so much of its
tangyness when cooked so it shouldn't be a loss.

nb

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

On Wed, 30 Jun 2010 11:43:34 GMT, notbob > wrote:

> On 2010-06-30, sf > wrote:
>
> > You can stretch feta by mixing it with cottage cheese. I do 50-50 but
> > you could use more feta if you wanted.
>
> Yes. I'll use cottage cheese or ricotta, next time. Just too
> expensive, otherwise. I was surprised the feta lost so much of its
> tangyness when cooked so it shouldn't be a loss.
>

For me, a little goes a long way. I can taste it loud & clear - even
when it has been cut with cottage cheese. Maybe you need a more
assertive tasting brand.

BTW: Have you ever made your own ricotta? I haven't, but here is a
recipe I'd like to try.


Homemade Ricotta Cheese
By war3rd May 27, 2010
http://www.gatehousegourmet.com/2010...icotta-cheese/


Ingredients

1 gallon whole milk
1 pint heavy cream
1 quart buttermilk
4 teaspoons salt
4 tablespoons lemon juice

You will also need a thermometer, sieve or colander, and some
cheesecloth.




Directions

1. Combine the milk, buttermilk, cream, and salt in a non-reactive
pan.

Forming curds

2. Prepare the colander for the draining process by moistening a few
sheets of cheesecloth and layering them in the colander. This is
where you will be placing the curds to drain excess whey. I place the
colander in the sink to drain.



3. Attach the thermometer to the pan so that you may monitor the
temperature.

4. Heat the mixture on high, stirring occasionally to prevent any
milk from scorching on the bottom of the pan.

5. When the milk has reached about 175 degrees F, add the lemon juice
and gently stir it in. You will see curds start to form immediately.
Allow a few minutes for more curds to accumulate, stirring very gently
on occasion.

Spooning curds

6. Using a skimmer or sieve, remove curds from the pot and place them
in the cheesecloth lined colander. The moisture level of the cheese
will be determined by how long you let it drain. I like a moist
ricotta, so I let it drain about five to ten minutes, but for a more
firm cheese, let the curds drain longer.


7. When the curds have finished draining, remove them and eat
immediately for the best ricotta you have ever tasted. The cheese
will also last a few days in the refrigerator in a sealed container.



--
Forget the health food. I need all the preservatives I can get.

On Wed, 30 Jun 2010 11:53:04 GMT, notbob > wrote:

> 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.
>
Apply liberally to the top layer, for sure. That's not just for the
first day, it's for when you're making it too. Of course, I don't
make sheet style... I prefer to make tiropita (triangles), which is
labor intensive.


--
Forget the health food. I need all the preservatives I can get.

On Jun 30, 7:43*am, notbob > wrote:
> On 2010-06-30, sf > wrote:
>
> > You can stretch feta by mixing it with cottage cheese. *I do 50-50 but
> > you could use more feta if you wanted.
>
> Yes. *I'll use cottage cheese or ricotta, next time. *Just too
> expensive, otherwise. *I was surprised the feta lost so much of its
> tangyness when cooked so it shouldn't be a loss.
>
> nb *

I'd be careful with that. You need feta to give it flavor. But then,
ths is coming from a longtime feta fan.

Kris

notbob wrote:

>
> 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.
>

You need a sous chef...or four hands.

Spanokopita is one of my favorite foods in the whole world.

gloria p
shoulda been born Greek

On 2010-06-30, gloria.p > wrote:

> Spanokopita is one of my favorite foods in the whole world.

It came out pretty good. Keeps getting better by the hour.

nb

In article >,
notbob > wrote:

> 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?

You got it. Don't and you can about watch it dry out before your very
eyes.

> Man, that's a lotta moves.

Whiner. "-)

>
> I'll let you know how it comes out in about a half hour.
>
> nb



--
Barb, Mother Superior, HOSSSPoJ
On June 25, celebrating 65 years of joy and wonder. I got the joy
while everyone else wondered.

On 2010-07-01, Melba's Jammin' > wrote:

> Whiner. "-)

If you'd tasted my spanakopita, you say "winner".

nb

On 6/29/2010 11:09 PM, notbob wrote:
> 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.
>

Before you start, get everything ready, make sure your filling is
prepared and ready to go. I like to cover the unused phyllo with wax
paper, that has been buttered. BTW, when you butter your phyllo, do the
corners, since they are the first to dry out, then cover the rest of the
phyllo with butter. This is making me really hungry.

Becca

In article >,
notbob > wrote:

> On 2010-07-01, Melba's Jammin' > wrote:
>
> > Whiner. "-)
>
> If you'd tasted my spanakopita, you say "winner".
>
> nb

I have no doubt about it.

--
Barb, Mother Superior, HOSSSPoJ
On June 25, celebrating 65 years of joy and wonder. I got the joy
while everyone else wondered.