roast the veggies in an open pan in the oven...with a little EVOO, kosher salt, FGBP and perhaps some garlic and a sprinkle of the herb of your choice...basil, oregano, rosemary, marjoram, thyme orw hatever... Roast the veggies a long time at about 325 or so...so they are not only roasted but a bit dried out... spread the phyllo on your counter...brush with more EVOO...strew on the roasted veggies, sprinkle with a bit of parm reg and roll up....brush with more oil and bake about 20 minutes at 400 until the Phyllo is browned and crisp. I'd skip the tofu... Linda C

Thanks. I guess I'll have to try it. The smoked salmon has already been frozen which is one reason it's turning into dip. Kinda smushy...I don't know what kind it is. It's something my mother got at one of those roadside smokeshops in Port Angeles, WA. I don't know anything about storing smoked fish and it didn't have a label so I put a bunch in the freezer. Terrible, right? But I didn't know when/if it would go bad and we couldn't eat all of it. I just realized I'll have an occasion to feed the frozen stuff to family members--including the fishgiver--on a camping trip (they are proven to eat anything without complaint) instead of trying to pass it off to potentially more epicurean friends so that takes the pressure off. It will not be wasted!

No - I think the won ton wrappers would get soggy too.... I wonder... maybe you could "paint" the phyllo cups with melted butter, freeze them empty, pull the frozen ones out and fill them with cold filling (working VERY quickly so they dont thaw), and refreeze... maybe that would create enough of a moisture barrier to prevent them from getting soggy? I have no idea if that would work.... but if I was really bent on trying to freeze them already assembled, I think I might try it. Alexa

This is a link to a story in today's Baltimore Sun, and I have been thinking about these pastries for a looong time. First let me post the recipe.. Galaktoboureko Serves 16 This recipe for galaktoboureko squares comes from Nora Kefalas, who says any leftovers should be refrigerated uncovered to maintain crispness. Syrup may be made ahead and stored in a refrigerator for up to three weeks. Galaktoboureko also can be made into baked rolls of custard-filled phyllo dough. Custard: 4 eggs 1 teaspoon vanilla extract 6 cups milk 2 tablespoons unsalted sweet butter 1 1/2 cups sugar 1/2 teaspoon lemon extract rind of 1/2 lemon 1 cup semolina or farina Syrup: 1 tablespoon squeezed lemon juice 1 cup water 1 1/2 cups sugar 1 whole cinnamon stick Dough: 1 pound phyllo dough 1 1/2 cups melted butter-flavored Crisco for brushing phyllo cinnamon to sprinkle on top honey (optional) For the custard: In a small bowl, beat the eggs with vanilla extract and set aside. Then, in a pot, add milk, butter and sugar, using a wire whisk. Stir and bring to a boil. Turn heat down to medium and add lemon extract and lemon rind. While continuing to stir with whisk, slowly add farina. Continue to cook and stir until mixture thickens (about 3 to 5 minutes). Remove from stove and mix in the beaten eggs. Let cool for about 10 minutes. To make syrup: Place all ingredients in a pot, bring to a boil and let cook for 15 minutes. Remove from heat and remove cinnamon stick. Spread half the phyllo sheets on the bottom of an 11-inch-by-15-inch pan, leaving some hanging over the edges. Coat each sheet with melted Crisco. Then pour the custard in the pan, fold over the sheets and continue to coat with Crisco and layer the remaining sheets. Make several slits on top layer -- not cutting to the bottom. Bake at 350 degrees for about 35 minutes or until golden brown. Let stand for 10 minutes and then, with a ladle, pour syrup on top. Sprinkle with cinnamon. (If your custard is warm, your syrup must be cold.) Cut into squares and serve warm or cold. If desired, you may also drizzle honey on top. Per serving (square version): 515 calories, 8 grams protein, 25 grams fat, 6 grams saturated fat, 65 grams carbohydrate, 1 gram fiber, 64 milligrams cholesterol, 200 milligrams sodium Then here are the notes as to how the women prepare the bits and pieces in advance. A good idea if you ever want to get a bunch of people doing this together. It usually takes about 10 women to prepare the hundreds of cigar\-shaped galaktoboureko rolls for the festival. Weeks before the event, Kefalas and others meet at the church in the morning and make the custard, which takes more than two hours. "The church is what brought everybody together," Kefalas said. "We're all like a family down there. It's like home." On the stove, the mixture of milk, butter and sugar needs plenty of stirring to keep it from burning. Demonstrating in her kitchen, Kefalas makes it seem effortless. Then come the lemon extract, rind and farina, followed by the beaten eggs and vanilla, added slowly. The lemon helps cut back the smell of the eggs she'll mix in later (she always thought her mother and grandmother made it too eggy). This is the easy part. When the large batch of custard is finished, a second group of women arrives to roll up the filling in phyllo dough. They butter the thin, flaky dough sheets with a brush, spread them out, pour a line of custard in the middle, roll it all into neat little cylinders and freeze them. The syrup, made of lemon juice, water, sugar and cinnamon, is readied closer to festival weekend because it doesn't keep as long, she said. In the morning of each festival day, the women will bake the rolls, drizzle on the syrup and sprinkle some cinnamon on top. Each roll costs $1.50 and comes in a small wrapper.