Phyllo dough can be found in one pound boxes, usually in the freezer case next to the pie shells or strudel. Once you get the phyllo dough home, it can be frozen for up to one year. When you are ready to use it, thaw according to the package directions. Phyllo is very thin and becomes brittle when exposed to air, so unroll the phyllo and use one sheet at a time. Keep the remaining sheets of phyllo covered with a damp towel or piece of plastic wrap.
Melted butter is brushed between each sheet.
The filling is then poured on top of the phyllo dough, and the edges are folded over the sides of the filling to enclose it. Next, the rest of phyllo sheets are stacked on top of the filling, again buttering between each sheet. The overhanging edges are then carefully tucked around all four sides of the pan to ensure that the filling will not leak out. The triangle method is commonly used when making phyllo dough appetizers. Each sheet of phyllo dough is cut into three strips.