Don't fear the fillo. Whether you want to try your hand at spanakopita or baklava--or come up with a signature crispy creation!--go for it. Keep it in your freezer for when adventure strikes you. 13" x 18" sheets THAWING DIRECTIONS: Place frozen fillo in the refrigerator for 7-8 hours or overnight to thaw. Allow unopened fillo package to stand at room temperature for about 2 hours before using. If the fillo is already refrigerated, just remember to leave it on the counter for a couple of hours to come to room temperature before working with it. Again, this small delay will ensure your fillo will be in in tip top shape for your recipe. HANDLING TIPS: Prepare all the ingredients for the recipe before opening the fillo dough package. When ready, remove fillo and unroll on a large smooth surface. Take off the number of sheets you need and cover them with wax paper, or a clean kitchen towel so they do not dry out. Re-roll the unused sheets and wrap tightly with plastic wrap and replace in the box or a large zip lock bag.. Fillo dough can be refrozen for up to three weeks or refrigerated for several days after opening.
