Filo dough can be bought in frozen packages. Remove from the freezer 5 hours before using.
Take the dough out of the package, carefully unfold and lay out on a flat surface. Cover immediately with a hand towel – the dough dries out quickly if not covered. When you’re ready to roll an oriental roll or fold a spanikopita, lift cover and gently lift the top filo dough, set on a flat surface, cover the rest of the filo again.
Spanikopita: Put a dose of ingredients in the bottom right corner and then “fold like a flag.” Basically keep folding in triangles until it’s done. Sometimes it comes out looking like a proper triangle, sometimes not. Tastes fine either way. Brush top & bottom with the oil mixture and place on a greased tray. Repeat.
Oriental rolls: Lay a dose of ingredients along the middle bottom of the dough and then roll up. At the halfway point, tuck in the sides and keep rolling. Brush top & bottom with the oil mixture and place on a greased tray. Repeat.
