Hey Sue !! Thanks for the tips, I was looking at those recipes in Cuisine at Home just yesterday and thinking they would be good for holiday entertaining.

I really would rather use the puff pastry though because I'm also making my Spanikopita and want a different "look" and texture. Was it not great with the puff pastry? Will definitely add the cabbage etc.

Hey Sharon...I KNEW you'd be curious about them!

I did like them and maybe the sauce makes a difference, but they did seem awfully dense. Maybe you want to do a dry run with the original recipe and see what you think.

I loved the idea of puff pastry, but because these get sliced, the puff starts unraveling and I thought it just wasn't quite right. I am not married to phyllo dough because I am not sure that's the right medium either. Curious to see what you think.

You and are on the same wavelength with the holidays. I like to try new hors and get very excited when there's something interesting to try.

Sue

Hi birthday buddy!

Hi Sue, always love to see your name posted - I know there's going to be a great recipe that I'll be saving :)

Thanks!

Hey Jessy, we have another one right around the corner!

Hey Woodie, nice to see you too. I'm curious to see what folks think about that recipe. I love to try them because as much as we like the tried and true, it's nice to mix it up with some new ones.

Sue

Hi Sue,

This recipe sounds delicious & I love your additions. However, phyllo has always intimidated me so I've never used it. Since I want to try this recipe and use phyllo, how many sheets should I use? Do you prepare it just as the original recipe describes laying out the puff pastry? Do you cut yours before baking (or just make shallow cuts)? Sorry for all the questions :) Ann

Ann,

I would say maybe 2-3 sheets of phyllo as you'll be rolling it up and it will be result in many layers.

However, if you aren't that keen on using phyllo, try it with the puff pastry first and see what you think.

To answer your question about whether to cut them before baking...when using puff pastry, you keep it as one long log, then cut after removing and slightly cooling.

For phyllo, I envisioned making individual pieces using strips of phyllo and folding flag style to make a triangle (see link for instructions (with pictures) on how to do this.

Hope this helps. Sue

Here is a link that might be useful: Folding Phyllo instructions

Thanks so much. I prefer phyllo to puff pastry (taste-wise) so this is a great opportunity for me to try my hand at working with phyllo. Love the Greek website too. Ann