How to Make It

Step 1

Buy phyllo fresh when possible. You can find it in the refrigerator section of most Greek and Middle Eastern markets.

Step 2

If frozen is your only option, buy two packages, in case one is not workable. Thaw dough at least 12 hours in the refrigerator.

Step 3

Before using, allow phyllo to come to room temperature.

Step 4

Chill fillings before wrapping them.

Step 5

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.

Step 6

Always work on a dry surface.

Step 7

Cut phyllo with sharp scissors; knives can pull and tear the fragile sheets.

Step 8

Keep unused portions covered with plastic wrap and a damp towel. To store, place in an airtight plastic bag and freeze.

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