Share a little about the ingredients and techniques used to create this dish/item. I used fresh vegetagles in filling: zucchini, mushrooms, spinach. Then I used feta cheese and of course good olive oil which I have bought from Athens. I found the greek phyllo dough (frozen) from a local store here in Finland. What are you most proud of? I am proud that I could handle the phyllo dough - thanks to good instructions. The taste of the pastries was almost as good as in Greece! What advice would you give someone starting this project? It is really worth trying!