All About Phyllo

Phyllo is a very thin dough which is a staple of Greek cuisine. It can be used with a wide variety of fillings: Cheese,
vegetables, chopped nuts, fruit or custard. The Phyllo can be used for hors d'oeuvres, snacks, side dishes and desserts.
Phyllo is available in 1 pound boxes and sometimes is called strudel dough. An average pound of phyllo contains 20 to
22 sheets of about 14x17 inches in size. Phyllo may be frozen for up to one year. It will keep in the refrigerator for a
week. If frozen, thaw overnight in the refrigerator. Unused leaves may be wrapped in plastic wrap, then freezer wrapped
and refrozen.

Phyllo may be formed into any size pan, mold or shape. The basic method of working with phyllo is the same, whatever
the filling. Phyllo is ultra thin and can become brittle when over exposed to air. It is important to keep phyllo in a damp
condition. Prepare a slightly damp kitchen towel and cover the phyllo after removing it from package (refrigerate unused
phyllo). Unroll the phyllo and lay it out flat. Remove one sheet at a time. Butter it with clarified, melted butter and cover
the remaining sheets with a damp towel. Use a soft pastry brush or clean unused paint brush to butter phyllo.

Whole Pan Method

An average pita pan is 12x18-inches by 1-inch. Use one half of phyllo sheets for the bottom of the pita and one half for the
top layer. When layering phyllo on the bottom, allow the sheets to overlap the sides of the pan. Pour in the filling and fold
the sides over the filling to enclose it. Butter these edges well. When layering the top sheets, allow them to hang over the
edge of the pan. Carefully tuck the top edges under the pita along all four sides. Be sure to butter the edges well before
tucking under. Now the filling will not come out of the pita.

If a sheet of phyllo tears when you are layering the pita, patch it with melted butter. Never use water to patch. To cut your
pita into neat squares, allow it to cool for several hours in the refrigerator, then use an electric knife.

Triangle Method

Cut each sheet of phyllo into strips. Using one strip at a time, brush with melted butter. Place teaspoon of filling about
one inch from the end and form into triangles.

Roll Method

Divide each phyllo sheet into fourths. Butter well. When making rolls, place one teaspoon filling about one inch from the
edge of the phyllo. Roll over once or twice, fold in sides of phyllo about ½ inch on each side (this prevents the filling from
leaking out) and continue rolling to the end.