DIRECTIONS
1. Follow general directions below for handling Athens and Apollo fillo dough.
2. Lightly butter pie, tart, tartlet or muffin pan.
3. A general guide is to cut the fillo about 1" larger than the pan or tart which you are using, so that the fillo circle is large enough to go completely up the sides of the pan.
4. To make tarts:
   A. for 2 1/2" - 3" muffin/tart pan, cut 4" circles.
   B. for 4" muffin/tart pan, cut 5" circles.
   C. for 5" muffin/tart pan, cut 6" circles.
5. Place cut tart shape in the buttered pan. (see step 5) Carefully push fillo into pan, pressing firmly against bottom and sides. (see step 5A)
6.Bake empty shells in preheated 350ºF oven for about 8 to 10 minutes or until golden brown. Cool 5 minutes. Remove and fill.
7. To make squares: Use the same method as with tarts. Use 5 sheets per stack to cut the squares into the desired size. When you push them into the pan, leave the points sticking up. (see steps 7A, B and C)
8. To make a fillo pie shell: Cut a half circle through 20 sheets of fillo, 1" larger than the pie pan. Overlap the sheets to fit the pan, brushing each with melted butter as you go along. 9. To make a square or oblong fillo tart crust: Overlap 12 to 20 sheets of fillo (depending on size of pan) into the pan, brushing each with melted butter as you go along.
10. Other shapes: Ovenproof bowls can be used to bake fillo for various sized tart shells. For example, if you need a 5" diameter shell, butter and stack 5 sheets of fillo. Cut circle 6" diameter and press into 5" bowl. Bake as instructed above.

TIPS
1. If shell is for dessert item, lightly sprinkle each layer with sugar after buttering.
2.Finely chopped or ground nuts between buttered and sugared fillo layers add wonderful flavor.