Phyllo, filo or fillo are all different names for the same flaky dough that is used to make many Greek pastries such as baklava and spankopitas. It is sold in the freezer case of most grocery stores. In order to maintain its texture, you will need to be careful when working with it. Proper technique is imperative to getting the results you want. Below are the steps you need to take while working with your phyllo dough.
Instructions
1. Move the package of phyllo dough from the freezer into the refrigerator for at least five hours. This can be done the night before you work with your phyllo dough, if desired.
2. Prepare the filling for the recipe for your phyllo up to the point where you need to place it on the phyllo.
3. Preheat the oven and baking pan as required in your recipe.
4. Clear a smooth dry surface that is at least 18-by-14 inches to lay out the sheets of phyllo dough. Place a bowl of melted butter or olive oil with the pastry brush within easy reach of this work surface.
5. Lightly dampen a kitchen towel, and remove the box of phyllo from the refrigerator. Unwrap the sheets and pull one sheet out. Cover the phyllo you are not using with the and the dampened towel.
6. Lay the sheet of phyllo dough onto the work surface. Dip the pastry brush into the oil or and brush the oil over the entire surface of the dough. Begin in the center, and paint the oil or butter outward toward the edges. This will prevent the edges from getting too soggy with excess oil or butter.
7. Stack another sheet of phyllo dough on top of the first, recovering the unused sheets with the plastic wrap and towel. Cover this sheet with oil or butter using the same technique in step 6.
8. Continue to lay out and coat the sheets of phyllo dough until you have the needed number for your recipe. Follow the recipe as directed to finish making your dish.
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