This was inspired by a recipe in Melissa Clark's wonderful book In The Kitchen With A Good Appetite. In the book she describes an incredible spinach pie made with feta and ricotta cheese, wrapped in phyllo and doused with butter. I was determined to make it (from memory) and so of course the finished product bore little resemblance to the original when I went back and checked. Didn't matter, the pie, made in a bundt pan with a combination of feta and ricotta, was pretty delicious. Of course after a generous "tasting" I had little appetite for dinner. The pie disappeared in short order and I learned a new technique, wrapping the filling in dry phyllo, piercing it and dousing with melted butter before baking. It worked beautifully and now I am full of ideas for variations. Sweet cheesecake fillings, sweet fruit fillings with pistachios or rich meat fillings, redolent with spices and tempered with herbs. There's lots to be done here, especially with fall approaching. You'll just have to wait and see what comes next.