I did alter the recipe slightly. I combined this with a friend's scaled-down version of what he uses in his catering business. I added about 2 cups of thinly sliced crimini mushrooms, upped the feta to 16 ounces, crumbled (buy the block/chunk feta rather than buying pre-crumbled. It's more moist.) I also added two cloves of minced garlic and about 1 to 1-1/2 tsp dried rosemary (I prefer fresh, but my bush died.) The two tips I would offer are: DON'T CUT THE PHYLLO!!! It's so prone to tearing as-is, trying to cut it just aggravates this. Instead, I buter about 1/2 of the sheet, then fold it on top of itself lengthwise. It works out just the same as if you cut it in half, then layered it. On some of them I used just one sheet of phyllo (two layers) and on others, I layered one sheet on top of another, then folded it onto itself, for a total of 4 layers. (I added slightly more filling to these.) I still haven't been able to figure out which way I prefer it. I think with the larger layers & more filling. Another suggestion is to shape it into rolls, rather than triangles -- less fussing. Next batch, I freeze, to see how well they turn out! I can definitely see adding these to my entertaining collection.
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I did alter the recipe slightly. I combined this with a friend's scaled-down version of what...