I have been making Greek filo pastries for holiday gatherings over many years (lamb-filled and spanakopita). Working with the paper thin filo dough can be an exercise in frustration.
I once asked a couple of local Greek women if they had a secret to working with the painfully tedious filo dough. They laughed and said, "Yes. We pay someone else to do the work!"
20 posted on 11/10/2025 2:32:39 AM PST by NautiNurse
(Start by admitting from cradle to tomb, it isn't that long a stay. Life is a cabaret! )
