I have always wanted to try working with fillo pastry but am so intimidated by accounts of how thin it is, and that you’ve got to keep it constantly under a cloth so that it won’t dry out etc etc that this box I bought had been sitting in my freezer compartment for months.
And then one day, I bravely took it out from the freezer and put it in the fridge to thaw. And it stayed there in the fridge compartment for another week. Ha ha. But then, I saw a box of frozen spinach at Cold Storage going for only about less than four dollars and I resolved to make that fillo pie that very weekend.