I’ve never made that casserole either, but does look interesting and I like her layer technique to cover everything.
I’m getting more adventurous with recipes lately from watching youtube cooks, nice - quick, usually under 10 minute lessons on dishes with easy to find recipes on their blogs. Have a few channels I follow.
Started doing this a few years ago after I watched a few Baklava recipe videos, thought it was easy and now I make a bunch of Baklava around the holidays ever since for parties.
Made a modified ‘real Italian lasagna’ over the weekend, according to this Italian fellow who’s a riot, off of his recipe and a few others I merged....it came out overly fantastic....and I’ve always made great lasagna - this was greater-er.
These youtube videos have helped me a lot with baking. I couldn’t make a decent pie crust for love nor money... now I’m making scratch pies all the time...which probably is a bad thing ;) My hurdle was the butter, grating frozen butter and then cutting everything in is life-changing ;) Oh, and scooping the flour with a spoon into a measuring cup instead of diving that cup into the bag - what a difference.
Easy Baklava
METHOD Layer in buttered 9x13" baker, 6 sheets phyllo, lavishly brushed w/ melted butter, then 2-3 tbl fine-blended nuts/cinnamon, repeat; end w/ 6 sheets phyllo; butter top. Cut thru to bottom in four long rows, then nine times diagonally to make 36 diamond shapes. Bake 350 deg 25-30 min golden/crisp (cooks fast--watch carefully).
FINAL Remove to counter; immediately spoon hot syrup over. Cool completely. Store uncovered.
SYRUP--BTB cup ea sugar/ water. Stir in 1/2-3/4 c honey, tea ea vanilla, lemon zest; simmer/thicken 20 min.
NUTS Blender fine lb chp nuts, tea cinnamon.
SERVE in fluted cupcake liners.... or serve warm w/ vanilla ice cream.
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NOTES AND TIPS Processor nuts/cinnamon 30 sec for fine-chp texture a la authentic Greek baklava. VARY FILLING Puree pistachios w/ 1/4 c grahams. Or use thin layer fig jam.