Re: What's for dinner Saturday, 12/14/24?

On 12/15/2024 6:25 PM, Dave Smith wrote:

On 2024-12-15 5:44 p.m., Jill McQuown wrote:

On 12/14/2024 9:52 PM, ItsJoanNotJoAnn wrote:

 

I went with spanakopita.  Banana later.

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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.
 

I'm sure it's incredible but I can't be bothered.  Same thing with baklava.  Nice sweet dish made with phyllo, honey and nuts.  Can't be bothered.
Jill