1. If you have any leftover filo, roll it up again, cover it with plastic wrap and return it to its box. Refrigerate for another use.
2. For this recipe, you can also use #4 filo pastry, which is a thinner filo. I used the slightly thicker filo, #7, because that is what I had in my freezer.
3. Storing and freezing: if you would like to make these ahead, place the assembled and unbaked tiropitákia in the freezer, in a single layer. Once frozen, transfer them to a zip-top bag and store until ready to bake. Bake from frozen for a little longer than the standard baking time, or until golden.