Thaw one roll of fillo dough, following thawing instructions on package.
Preheat oven to 350ºF.
Unroll and cover the fillo sheets with a damp towel or plastic wrap to prevent drying out.
Place one sheet of phyllo on work surface and lightly coat with cooking spray. Lay another sheet over the first one to create a plus sign. Lightly coat with cooking spray. Repeat with two more sheets but lay the sheets diagonally to form an “X” over the plus sign. Repeat with sets of four sheets to form a pie shell that is 12 to 20 sheets thick.
If you desire added flavor, between the fillo layers lightly sprinkle grated cheese, breadcrumbs, cocoa powder, cinnamon sugar, powdered sugar, finely chopped or ground nuts, etc
Invert pie pan on top of layered fillo. Cut the fillo in a circle 2″ larger than the pie pan. Turn the pie pan over and lightly coat with cooking spray. Gently press the fillo circle into the bottom and up the sides of the pie pan. Trim and/or tuck excess fillo between the fillo and pie pan to form a nice edge.
Reroll unused fillo sheets and follow storing instructions on package.
Bake empty shell about 5-7 minutes or until fillo is golden brown. Cool 5 minutes. Fill with desired filling and enjoy your phyllo pie shells.
To Make Square or Oblong Phyllo Pie Shells:
Place one sheet of fillo vertically on work surface with short edge towards you and lightly coat with cooking spray. Spray 2nd sheet of fillo and place in same direction, overlapping 3½” with the first sheet. (Recipe or personal preference may substitute brushing with melted butter, olive oil or egg wash.)
Spray a 3rd sheet of fillo and place it horizontally on top of the 1st and 2nd sheet lining up with edge closest to you. Spray a 4th sheet and place horizontally so it lines up with the edge furthest from you The goal is to create a large square by alternating 2 sheets placed vertically and 2 sheets placed horizontally to minimize the overlap in the middle. Repeat this process with 10 to 20 more sheets to create perfect phyllo pie shells.