I went with spanakopita. Banana later.
Did you make the spanakopita?! I love that stuff but find phyllo dough
too fussy to work with. I haven't had spanakopita in a very long time
and someone I worked with made it.
Don't be intimidated by phyllo. You just have to learn to work quickly
with it. It is important to keep it covered with a damp cloth but it is
not the end of the world if a piece tears. It doesn't affect the cooking
or the taste of the pastry.
I have cooked a number of dishes with phyllo and the results were always
very good. In fact, one time I made a batch of galaktoboriko <sp?> and
took some over to my brother and he said it was the best think he had
every had. No one will care if a layer of the pastry is torn. Just
have everything ready..... a damp cloth to cover the sheets, melted
butter or olive oil, and work quickly. The results are so amazing they
provide their own reward.
FWIW on of the best phyllo entrees I have done was salmon. You need
need pieces of salmon fillet. Use about 4 sheets of pastry. Apply melted
butter to each layer. Lay the salmon on the pastry and add some minced
onion, a little brown sugar, dill, a splash of orange juice, a sprinkle
off sesame seeds. Fold the pastry over the salmon, brush with butter and
throw on some more seeds. Bake. It is incredible.
