date:Dec 26, 2012
d butter as you stack it. You don't want to drench it, but you do want a nice even coating. The butter keeps the phyllo from drying out and makes it deliciously crispy when baked.
Extra phyllo can be refrozen. Roll it back up as it was originally in the package and wrap it tightly in plastic wrap and then aluminum foil.
In the accompanying brunch dish, I've used sun-dried tomatoes, bacon and Parmesan cheese, but I have also substituted sausage, herbs and mushrooms.
With any variation, the fil