I love this gossamer-thin pastry for its lightness and crunch, not least because it can be used for both sweets and savouries. Once, on a trip to Athens, I learned how to make filo from scratch: it needs to be rolled very, very thin, so, unless you are skilled with a rolling pin, it’s hard and time-consuming. Luckily there are good ready-made varieties out there (if you’re using the frozen variety, make sure it’s fully defrosted). And always keep the pastry you are not working with under a damp cloth, because it dries out very quickly and will probably crack.
