We always hit Trader Joe's during our "Princeton Run," a weekly or bi-weekly trip to procure foodstuffs from several stores along US1. It is a venture reserved ONLY for first thing on weekend mornings. That's the only time that we can get in and get out easily. Otherwise, the roads and stores are mobbed. What would one expect? Eight million people live in one of the geographically smallest of the states.
At TJs, I generally walk right by the frozen food cases. Who eats that stuff? Deciding to take a gander, I wound up buying a package of Trader Joe's phyllo dough. One package allowed me to create two dinners. One, a simple tart using dried porcini and fresh chanterelles along with some goat cheese and thyme that we had collected from the CSA. For the second, I used one of my long-standing cookbooks - Taverna - to make a spinach and feta pie or spanakopita.
Phyllo is really not that hard to use. Just make sure to keep a piece of wax paper and damp dish towel on top of the stack to prevent it from drying out. But don't let the dough get wet or it becomes a disgusting gloppy mess. I also like to sprinkle a small amount of panko between each layer after brushing with oil to help lift each layer and ensure flakiness when it bakes.