Phyllo/Fillo dough

Does anyone have any good recipes using phyllo dough? I've tried a few things, like salmon wrapped in phyllo and turnover-type desserts, but I would love any other ideas.

Also, any hints on how to handle it, or how much butter you really need to use on each sheet, or an easier way to prepare them would be helpful.


1 comment:

Missy W. said...

I would also like to know this. The only time I have used it was with a Rachel Ray recipe that turned into a buttery disaster. I shudder to think of it.