Tips for using phyllo dough:
Thaw unopened package in refrigerator overnight or at room temperature for 5 hours.
Bring closed package to room temperature before using.
Remove sheets of phyllo as needed and place on sheet of wax paper.
Keep remaining phyllo covered so it does not dry out.
Brush each sheet of phyllo with melted butter, margarine, olive oil or spray with a non-stick cooking spray.
Work quickly because phyllo dries out until it is coated with butter or oil.
Store unused phyllo dough by wrapping it tightly in plastic wrap and place in refrigerator up to 1 week or in freezer for up to 3 months.
Easy layering method:
Remove the total number of phyllo sheets needed for recipe and arrange in a single stack.
Cover the top with a sheet of wax paper.
Fold the stack lightly in half, like a book (don't crease).
Unfold the top half-sheet, and working quickly, brush it with butter, oil, or spray.
Fold back the next half sheet and brush or spray.
Continue until the one side is completely coated. DO NOT BRUSH THE TOP.
Flip over the stack and begin brushing the top half-sheet as before.
When the under sheets are all coated, THEN brush the top layer.
You are now ready to apply the filling. Make sure the filling is cool and not excessively moist.