June 3, 2007


I never realized just how thin sheets of phyllo dough are.

I layered 14 sheets on jelly roll pan, brushing every other sheet with melted butter.

I topped that with the filling: three packages of frozen spinach, onions, eggs, feta, swiss, parmesan, parsley, and a pinch of cinnamon.

I then layered the remainder of the phyllo, one sheet at a time, brushing and buttering.

The pan was really heavy.

My whole house smelled like butter.

It baked about 40 minutes.

It was golden brown and delicately crispy.

It was delicious.

I was so proud.

I bragged about it for three days.

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