Filo is sold commercially in 1 pound boxes, each containing 24 to 30 rolled sheets of pastry.  An unopened box of filo will keep in the refrigerator for several weeks, and several months in the freezer.  Look for it in shops in the frozen foods section.

To defrost, leave the unopened package in the refrigerator overnight and the filo will be ready to use the next day.  Do not thaw at room temperature because the sheets then have a tendency to stick to each other.

One of the difficulties of working with filo is that it tends to dry out very quickly once exposed to air.  Thus speed is of the essence.  Before unrolling the filo, make sure that you have a large area to work on and that all your ingredients and utensils are at hand.  Specifically, make sure you have a feather or pastry brush and the melted, but not browned butter that will be used to top each individual sheet.  If you are going to bake the filo pastry immediately, your oven should be preheated.

Once you have unrolled the filo, work with one sheet or a portion of a sheet at a time.   Keep the remainder covered with plastic wrap or a damp cloth. (Plastic wrap is easier to handle.)  This will prevent the sheets from drying out.  Use a feather or other pastry brush to spread an ample amount of butter on the sheet or part of the sheet you are working on, beginning at the edges and working inward.  Use broad strokes and work fast to prevent the sheets from drying out.  The object is not to saturate the sheet, but lightly dab it all over.

Note that unsalted or lightly salted butter can be used, depending on the particular recipe.  Margarine, but not oil, can be substituted for butter.

Filo based appetizers such as tiropites generally call for the individual sheets to be cut into thirds lengthwise, filled with various ingredients such as spinach, cheese or meat, and shaped into triangles or rolls.  For rolls, simply cut the sheet into three strips, put 1-2 teaspoons of the ingredient about 1/2 inch up from the center base of the strip and fold the right and left sides of the sheet into the sheet leaving a thumbnail's space between the edges you just folded.  Roll the dough upwards.   For triangles, place 1-2 teaspoons of ingredient in the center base of the strip and grab the lower left hand corner of the strip and fold it over until the corner is even with the right hand edge of the strip. Then fold up, the now lower right hand corner staying flush with the right edge.  To complete a full fold, then fold the lower right hand corner over to the left edge.

Place the triangle or roll on an ungreased baking sheet.  Brush each filled triangle or roll with melted butter. For desserts such as Baklava, whole individual buttered sheets are used.  Layer half the amount of filo called for, one sheet at a time, in a deep baking pan spread nut or whatever filling on top, and add remaining filo to cover.  When filo is being baked in a pan it is best to score the top sheets with a sharp knife, (a triangular or diamond shape is traditional) to facilitate layer cutting.   Baked filo items are done when they reach a golden brown, not brown.

One of the great advantages of filo is that it freezes very well, either baked or unbaked.  To cook frozen filo pastries or dishes, place directly, without prior thawing, into a preheated oven and increase baking time according to directions in the individual recipe.  Previously baked and frozen filo dishes can be reheated in a 350 degree oven until hot.

Don't be afraid of filo and don't worry if you make mistakes your first time around.   Organization, speed and practice are the essentials of working with filo.   Then, all you need is a good appetite to consume your skillfully created dishes.