Thaw one roll of fillo dough, following thawing instructions on package to make phyllo crumbles.
Preheat oven to 325ºF.
Unroll and cover the fillo pastry sheets with a damp towel or plastic wrap to prevent drying out. Place one sheet of fillo on work surface and lightly coat with cooking spray. Layer and repeat with 5 more sheets. (Recipe or personal preference may substitute brushing with melted butter, olive oil or egg wash.)
Place layered fillo on ungreased cookie sheet.
Reroll unused fillo sheets and follow storing instructions on package.
Bake for about 15 minutes or until fillo is golden brown and crisp throughout. Allow the fillo to cool completely. Break baked fillo into large phyllo crumbles.
• Phyllo crumbles can be used in parfaits, for casserole toppings or to garnish a salad.
• Lightly zest a lemon, sprinkle cheese or breadcrumbs over the entire sheet of fillo between each layer for added flavor.
• Sprinkle the top layer of fillo with sweet or savory toppings like breadcrumbs and cheese or powdered sugar or cinnamon.