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

     I sell and ship spanakopita and baklava across the country
to anyone that has a taste for these Greek 'delicacies'. The
response has been overwhelmingly positive!

     Some people asked for the recipes and I replied that I wanted
to keep them in the family. I was disappointed at some people's
reaction that I must be keeping the recipes secret so that I can
corner some huge, lucrative market for niche, specialty, non-essential
food items to the celiac community!

     It's just that the same reaction I got for not posting
a thorough recipe: "... you tease us with talk of perfect filo
and then you pull the rug out from under us ..." is the same
response I got from several people that have tried to roll filo
using my recipe! They found it time consuming, more than
a bit frustrating; simply not what they had expected.

     There was one email that made a lot of sense to me. The
suggestion was that the recipes for baklava and spanakopita,
could be kept in the family, but filo is an 'ingredient',
so I might consider giving that recipe out. I Agree!

     So, here is the complete recipe for filo. Use it to your
tastebuds' delight but please do not re-post or publish it
without attribution - just a simple by-line: "A Douros Family
Recipe".

     Please realize that rolling filo, using this recipe, is
time consuming and a bit frustrating until you get the feel
for it and develop your technique.

Happy baking!

Regards,
Dimitrios Douros

              --------------------------

GF Filo (phyllo)
================

 Used in making baklava, spanakopita ( spinach pie ),
 tyropita ( cheese pie ), individual spinach or cheese
 triangle puff pastry, salmon-en-croute or for that
 matter, cheese or fruit-jam danish and croissants.

 The yield for this recipe is up to twenty 10" x 15" paper-thin filo.

INGREDIENTS
-----------

     1 cup milk ('blood' warm)
     3 tsp sugar (2 tsp if not for sweet pastry)
     1 tsp dry yeast
     1 tsp dough enhancer
 1-1/2 cup Schar-B flour mix
 1-1/2 cup GF Pantry Country French Bread Mix
     1 tsp salt (no salt if using for sweet pastry)
     2     eggs ( room temperature )

MAKING THE DOUGH
----------------

 a) Combine flours (& salt if not for sweet pastry) and set aside
 b) Combine yeast, sugar and dough enhancer in the warm
    milk. Mix ( I use a whisk ) until it foams up.
    Let sit for 10 minutes
 c) Combine yeast mixture with eggs in a bowl and mix
     thoroughly.
 d) Mix in flour a bit at a time until all used up. Add
    more flour if needed till the dough is NOT STICKY.
 e) Cover and let sit for 1-1/2 hour in a warm spot.

ROLLING THE FILO
----------------

 a) Cut the dough into equal pieces: 8 if for spanakopita,
    14 if for baklava. You will be rolling out filo one
    at a time as you need it. Keep the rest of the dough
    balls covered so they don't dry out.
 b) Lightly dust a large, flat surface with corn starch
    and roll out filo using a long, round dowel.
    (I roll on a 24" x 28" tavolini board with a 1" x 24"
    hardwood dowel).
    1 - Start by rolling front-to-back ( away from you,
        toward you ). When you double the size, gather filo
        by rolling it onto the dowel, then unroll it,
        'face down', sideways (from right to left).
    2 - Repeat step 1 until filo is desired size (4-5 times)
    3 - To move the filo from the rolling surface to the
        pan, just gather up filo by rolling it onto the
        dowel and un-roll it into the pan.




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