Puff Vs Filo - Spanakopita recipe link

Recently I worked with Filo pastry for the first time.
I made a Pistachio Baklava and a Spanakopita.

At the supermarkets, Woolies was out of Filo, and only sold one brand.
Coles had it in good supply.

Apparently some brands Refer to a SAVOURY puff and a DESSERT puff pastry.
I dont know if the savoury version is similar to the Filo, but as far as ive read "Filo" is Greek and distinctive by very thin sheets of pastry, which you need to layer together yourself, by buttering or oiling each layer and sticking them together...Very painstaking for the first time.

I did get the hang of it second time around, but you must make sure its FULLY thawed out at room temperature!!!

Lots suggest using a damp towel to place over the Filo you havent used, while your buttering the current sheet, but be very careful how wet ur towel is. Personally, I dont think you need to dampen the towel at all. It doesnt dry out enough to worry, and all the damp towel achieved for me, was to make the filo TOO moist to work with. It actually absorbed the moisture so much that it made subsequent sheets stick together and more tedious to work with.

Some recipes suggest mixing 1/2 butter and 1/2 olive oil together...
I found that I used far too much butter. Even though i layered each sheet with THIN equal amounts of butter, i think i could have left some gaps in between to reduce the amount of butter, perhaps just enough to stick around the perimeter and maybe some columns or rows.

With the Spanakopita recipe, it was suggested that you fix 20 layers together for the top and bottom of the pie. Basically its just a Greek name for a spinach and cheese pie in filo pastry.

It was rather rich for me and would make a better lunch, but personally I wasnt thrilled about it, and wouldnt make it again.

I found the recipe from SBS Food Safari.