On Sep 13, 3:14*pm, "cybercat" > wrote:
> "Dimitri" > wrote
>
> > * * * * *TIROPITA (Greek Cheese Pies)
>
> [snips]
>
> > * * * * * * * * * * * * * CHICKEN IN PHYLLO (KOTOPITA)
>
> [snips]
>
> Thank you! Lovely, both. I have handled phyllo twice when making
> spanikopita! I could be better at it, but I will learn.

The trick to working with phyllo is threefold:

Properly defrost the dough so it won't break apart in the middle.

Work quickly. (so have everything at the ready, like the melted
butter, so you can just concentrate on laying the dough)

Keep very lightly damp paper towel over the yet-to-be-used phyllo
stack. Otherwise it dries quickly and cracks into pieces.

These things (plus practice!) and you will conquer phyllo.

Good luck,
Kris