Phyllo Dough

2 eggs
1/2 tsp. salt
1 cup warm water
3 Tbsp. oil
4 cups flour

Beat the egs. Beat in the salt ewarm water and oil. Add the flour and knead until smooth oiling hands occasionally. Let rest 1 hour up to overnight in plastic.

Divide dough into pieces the size of a small orange. Roll out as thin as possible with a rolling pin, then gently stretch using the backs of hands. Flour will help keep dough from sticking.

When dough is as thin as possible, cut off the thick edges to knead in with the rest of the dough. Let phyllo dry 10 - 15 minutes; cut into desired size or standard-size sheets 12 x 20 inches. 24 = 1 pound.

Stack, fold, and pack in air-tight plastic bags. Keep in refrigerator 3 days or freeze. Bring to room temperature to use.

Recipes using phyllo dough:
Spanokopita (Spinach Pie)
Bourekakia (Feta Cheese Appetizer)
*Baklava