Commonly found in Greek and Middle-Eastern cooking, these tissue-thin sheets of pastry dough can be used in both sweet (notably baklava) and savory dishes.
Thaw phyllo according to package instructions (or overnight in the refrigerator). Place rolled phyllo on a cutting board; slice crosswise into 1/2-inch-thick pieces.
Phyllo in an unopened box can be frozen for up to a year or refrigerated up to a month (check the label). After opening, use within two or three days; keep tightly wrapped in plastic in the refrigerator (do not refreeze).