Thaw one roll of fillo dough, following thawing instructions on package to make phyllo garnishes.
Preheat oven to 350ºF.
Unroll and cover the fillo pastry sheets with a damp towel or plastic wrap to prevent drying out.
Place one sheet of fillo on a cutting board and lightly coat with cooking spray. (Recipe or personal preference may substitute brushing with melted butter, olive oil or egg wash.) Layer and repeat with 4 more sheets. You may lightly sprinkle cinnamon, cocoa, poppy seeds or other flavorings between fillo sheets for added flavor.
Cut fillo into desired shape and size (circle, leaves, crescents, etc.) or use layered fillo scraps from another recipe.
Place fillo shapes at least 1″ apart on ungreased cookie sheet lined with parchment. Cover fillo shapes with sheet of parchment or wax paper, and place another cookie sheet on top. The cookie sheet should press onto the fillo dough. (This will prevent the shapes from curling up during baking.)
Reroll unused fillo sheets and follow storing instructions on package.
Bake fillo with the pressed cookie sheet over top of pan about 8 minutes or until fillo is golden brown. Check occasionally for doneness.