phyllo

There's another style, I don't know what it's called, where the crust is flaky and buttery (but not layered like phyllo dough).

The hardest part, in this instance, is finding the precisely correct thawing time for the frozen phyllo.

That spinach might come with a sandwich attached to it, or salad dressing, or barbecued pork, or feta and phyllo.

I have seen Aluminum turn into what looks like phyllo dough when near a coastline, exposed to salt air.

I'm ok with the phyllo breaking a bit--once you slather it with butter, lay it in and bake it, who cares?

Similarly for doing phyllo (aka filo) dough the first time.

Baklava isn't really all that hard to make in your home kitchen if you use premade phyllo, available in almost every supermarket (in the US, anyway, although I also saw it in London and Germany).

Take the example of an old man making phyllo dough by hand - he gets paid based on the weight of the dough produced, not based on the work he puts in or the skill to produce the dough.

When I cook at home, I mostly make Greek recipes: - Yemista: stuffed tomatoes and peppers with rice, pine nuts, and herbs - Dolamdes: Grape leaves stuffed with rice - Spanakopita: Phyllo stuffed with spinach and feta - Potatoes roasted in olive oil drizzled with lemon juice Not everything is stuffed, but that’s what the Greeks are great at!