Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Amount Per 100 g | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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