Buy phyllo fresh when possible. You can find it in the refrigerator section of most Greek and Middle Eastern markets.
If frozen is your only option, buy two packages, in case one is not workable. Thaw dough at least 12 hours in the refrigerator.
Before using, allow phyllo to come to room temperature.
Chill fillings before wrapping them.
Once you get started, work quickly. The sheets have a tendency to dry out and become brittle. Remove the sheets that you need and immediately coat them with vegetable cooking spray (the easiest way) or brush with melted butter.
Always work on a dry surface.
Cut phyllo with sharp scissors; knives can pull and tear the fragile sheets.
Keep unused portions covered with plastic wrap and a damp towel. To store, place in an airtight plastic bag and freeze.