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Subject: filo pastry

I am not sure how to use filo pastry

It depends on what you want to make with it. Whatever it is you have to handle it carefully from start to finish. It takes a little practice to work with the individual sheets, but the results are worth it! Here are some basics:

Buy filo in the frozen food section, let it defrost in the fridge a day or two before using.
Unroll the package and keep a damp tea towel covering the extra filo while usiing it.
Each sheet should be 'buttered' individually while stacking sheets. before adding the fillings. A little goes a long way.
After stacking, rolling, folding the filled sheets, place it on the baking sheet/pan and cut it to the desired shapes before baking (easier to re-cut, remove and serve).
In caes of bavlava or other syrup-style pastries, add the cooled syrup/honey mixture to a HOT pastry or a hot syrup to a COLD pastry.

Being of Greek heritage, a lot phyllo ran through our house. Working with phyllo can be somewhat intimidating for a first time user.

The key is to keep it damp. Lightly dampen a towel. Cover with wax paper. Place phyllo on top of wax paper and unroll. Cover phyllo with a sheet of wax paper. Dampen another towel and place on top of wax paper. Remove top layer of wax paper and damp towel as you need another sheet of phyllo. Be sure to recover.

If you are making Tiropetes (Greek Cheese Triangles), place one sheet of phyllo on a large cutting board with the longest side facing you. Brush with melted butter. Be sure to brush the edges. Place another piece of phyllo on top of the first sheet and brush with butter. Cut phyllo into six even strips. Using a pizza cutter to cut the strips of phyllo -- it makes is very easy!

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Subject: filo pastry

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