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"Country" Phyllo

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I am anxious to try a recipe that calls for "country" phyllo.

I have made the rounds of stores and delis I know that carry phyllo and cannot find it.

Has anyone ever seen this?

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  1. What is the recipe? I've never heard of it. Sometimes I've seen recipes that were obviously translated, and really, something gets lost (or added) in the translation.

    1 Reply
    1. re: wyogal

      It's a Savory Butter Greens Pie in James Oseland's "Saveur: The New Comfort Food" ... no translation:

      http://www.amazon.com/Saveur-Comfort-...

    2. It's simply slightly thicker phyllo dough (see here): http://www.thehungrymouse.com/2008/08... and you can probably layer on additional regular thickness phyllo dough or just go with the normal thickness and see what you think...

      Most grocery stores in LA carry it in the freezer section where you find the pie crusts.

      2 Replies
      1. re: Servorg

        Yes, I knew it was thicker and perhaps more rustic.

        After going around to about a half dozen Armenian markets in Glendale on Saturday, I was not able to find it. Perhaps I'll ask a Greek or Armenian bakery.

        I was hoping to use the real thing but, yes, regular phyllo is available in most grocery stores. I'll post here when I find it.

        1. re: SilverlakeGirl

          Check with Papa Cristo's.

          -----
          Papa Cristos
          2771 W Pico Blvd, Los Angeles, CA 90006

      2. I used regular in a recipe that called for it. It worked although I don't know if it was exactly what it was intended to be. (are you making that orange cake from epicurious?)

        1. Surfas has it... I use it to make Bastilla.. it's EXCELLENT!

          http://www.pegasusfoodsinc.com/Produc...

          --Dommy!