I love this Chanel bag looking thing. It is served, most often with a glass of water, throughout the year and at most celebrations, and on Sundays too. Working with phyllo may take a little getting used to. You need to work quickly so that the pastry doesn’t dry out and gently so that it doesn’t tear. You may find it easier (at least for the first 10 layers) to put a layer onto your work surface, brush with butter, then put another layer of phyllo neatly over that, smoothing it down as you would the sheets of a bed that you were making. Repeat until all your layers are on, then the pile of sheets can be lowered into your dish.
—From Food From Many Greek Kitchens by Tessa Kiros/Andrews McMeel Publishing