<<Disclaimer: Verify this information before applying it to your situation.>>

    I've received many requests for the spanakopita ( spinach pie ),
baklava and filo (phyllo) recipes. These are special recipes that have
been in my family for over 60 years! I converted them to GF recipes in
the last two years with great success. Friends and fellow celiacs that
tasted them loved them so much, they 'twisted my arm' and convinced me
to make and deliver/ship spanakopita and baklava to order.

    So, I've been struggling with what to do with the many requests for
the recipes. I finally decided that for the time being, I will keep the
details of the recipes in the family.

    However, below are some hints and techniques for those of you that
want to experiment with creating your own.

FILO (phyllo)
-------------

   Flour: 50/50 mix of Schar-B Mix and GF Pantry - Country French Mix
   Milk
   Yeast
   Dough Enhancer
   Eggs
   Sugar ( more for baklava, less for spanakopita )
   Salt ( none for baklava )

   Desired dough consistency: NOT STICKY. I roll the filo out
   on a flat wooden board ('tavolini' board) using a 1" round by 24"
   long hardwood dowel.

   Without trying to discourage anyone from trying it, I feel I need to
   mention that rolling out filo, paper thin, is a bit daunting at
   first and even after you get your technique down, it takes over an
   hour to roll out the 8 filo you need for the spanakopita and over
   two hours to roll out the 14 layers of paper thin filo for baklava.

   Don't say I didn't warn you!


BAKLAVA:
--------

    Filling: Walnuts - chopped ( medium )
             Pecans - chopped ( medium )
             Almonds - chopped ( medium )
             Sugar
             Ground Cinnamon
             Ground Clove
             14 layers of filo dough

    Syrup: Sugar
           Water
           Honey
           Brandy
           Cinnamon Sticks
           Wedge of lemon

    Score baklava pieces and stick a whole clove at the center of each
    piece, BEFORE BAKING. The whole clove keeps the layers together and
    adds a traditional look to the baklava pieces. Bake pan of baklava
    and pour on hot syrup as soon as you take it out of the oven. Let
    sit in pan until all syrup has been absorbed. Remove baklava pieces
    from pan and store covered so it doesn't dry out.

    Baklava will keep : 3-4 weeks on the counter top
                        2-3 months in the fridge
                        'forever' in the freezer

SPANAKOPITA ( spinach pie )
---------------------------

   Spinach - coarsely chopped and blanched
   Crumbled Feta cheese
   Olive oil
   Dry Mint
   Salt & Pepper to taste
   Eggs
   8 layers of filo

   Score spanakopita pieces before baking. Remove pieces from pan soon
   after baking to keep from getting soggy.


   Spanakopita will keep : 2-3 days on the countertop
                           1-2 weeks in the fridge
                           4-6 months in the freezer

         If you are eating spanakopita that has been in the
         refrigerator or freezer, you may want to pop it
         in the oven ( or toaster-oven ) for a few minutes
         to 'crisp' it up - a matter of personal taste.



Regards,
Dimitrios Douros
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