Recipe - Fillo Pastry

See below

To Make Pastry: Open package, cut roll of pastry into thirds. Unroll
one of them, lay out flat so you can easily take the 1/3sheets of
it. Take one, lay out flat on wax paper. Brush both ends with melted
butter, brush middle area sparingly with butter. Put 1 to
2tablespoons of filling at an end. Roll over it once. Now fold it up
like a flag gets folded, into triangles. When you reach 1 fold away
from other end, slide the whole thing down your paper, & put another
sheet on the end. Brush 'meeting area', brush other end, brush middle
sparingly. Continue folding. At end, stick still a third sheet on.
That's the last one. When it's all folded, brush some butter on
outside. Put on wire rack off to side. For cooking, put wire rack
over pan or cookie sheet, cook at 400 for 1520 min. (check 'em after
12 or so, they're done when they look goldenbrown). You can also use
only 2 sheets per pastry, but they're more fragile. The skin gets
firm after sitting 15 min on a counter as the butter hardens.. The
nonmeat ones should last a while if in a freezer bag.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip