(The filling - walnuts and almonds)
A Few Things: Phyllo dough is very fragile, so just be prepared to work quickly as if it gets exposed to too much air, it will dry out and break making it impossible to work with. For the filling, you can use a variety of nuts, I opted to used half blanched almonds and half walnuts. Finally for the most authentic version, this recipe calls for either sugar or honey - use honey as this is what they use in Greece and in other Middle Eastern countries, you will not be disappointed.
*All photographs by Alison