I have decided that one of the very best things about having a blog is having a reason to try cooking new things, like pork, lamb, duck and…baking with phyllo dough! Phyllo is one of those things that I was always scared of using. Dude — it’s so easy! I had no idea. Apparently, the secret is to keep it covered with a damp towel while not actively brushing melted butter or piling stuff on it. Now, granted, the first thing I chose to make was pretty simple but hear this, I am no longer afraid of phyllo!

This experiment went well with a chopped vegetable salad, Greek style, and some red wine. The tart recipe is from Gourmet magazine. Give it a try.

Next I want to try and get up the nerve to flambe something. Opa!

Spinach, Feta & Pine Nut Tart
1/2 cup pine nuts
1 medium . . . → Read More: Phun with Phyllo: Spinach, Feta & Pine Nut Tart