Monday, March 25, 2013
Spinach & Feta Phyllo Roll
Phyllo Dough: must be Greek for 'ingredient from Hell'
Seriously. After tearing my tenth sheet of it and having it crumble under my fingers, I just about cried. Cooking was supposed to be fun, and this was anything but. Stupid phyllo dough.
I wasn't even supposed to have it to begin with. I accidentally grabbed the box for it out of the freezer section while trying to get puff pastry. They were side by side, and somehow I didn't even notice that I had the wrong one. But instead of taking it back I decided to do something with it. With a little help from Google and Martha, I knew what I wanted to do.
If only I knew how tricky it was!
Sheet after sheet broke in my fingertips. I used the damp towel, I thawed according to instructions... but I could not get the hang of it. So I did what we all do these days: I whined and complained on Facebook.
And because of that whining and complaining I now have a date with a Greek grandma who knows her phyllo business!
Besides, when it was all said and done, the tears I almost shed out of frustration were for naught. I thought I was going to have a botched recipe, but this dough had other plans and two delicious spinach & feta rolls emerged.
I guess we could say the ingredient from Hell yielded a dish from Heaven... Hallelujah!
** I have heard that it isn't always this hard, so please do not avoid using it because of me. I know I have not made a strong case for using Phyllo dough, but the end result is more than worth any frustration to be had!