Phyllo, literally leaf in Greek, can be made by hand, but we do not recommend it; it is an arduous and tricky process that yields results no better than what is commercially available frozen in most grocery stores or fresh from Greek and Middle Eastern bakeries. Store-bought phyllo is easy to work, but it is essential to keep the thin sheets from drying out. If using frozen phyllo, thaw it slowly, without unwrapping, in the refrigerator for several hours or overnight. Once it is thawed, unwrap the phyllo and remove only the number of sheets required for the recipe; rewrap the remaining sheets in plastic wrap and return them to the refrigerator or freezer. Stack the sheets to be used on a tray or a sheet of plastic wrap, cover the stack with a sheet of plastic wrap, and cover the wrap with a damp towel. (Do not allow the damp towel to touch the phyllo, or it will dissolve into paste.) A sheet of phyllo left uncovered dries out in just a minute and will crack when you try to use it. Remove from the covered stack only the number of sheets of phyllo immediately called for and quickly re-cover the stack before proceeding.
