COOK'S NOTE: HOW TO HANDLE PHYLLO (FILO) DOUGH

Cook's Note: How to Handle Phyllo (Filo) Dough image

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Steps:

Traditional Greek and Middle Eastern bakers prepare phyllo from scratch, stretching the dough to an incredibly paper-thin leaf. Frozen phyllo from the supermarket is an excellent and infinitely easier alternative. Phyllo is used for both sweet and savory dishes.Before you begin using phyllo, lay a piece of plastic wrap (larger than the phyllo dough) onto the counter. Unroll phyllo sheets onto the plastic wrap. To keep the paper-thin sheets of phyllo from drying out, which can happen in minutes, cover the dough with plastic wrap or a damp towel, replacing the wrap immediately after you remove each sheet.The remaining phyllo dough can be rolled up, sealed tightly in plastic wrap and stored in the freezer