A box of phyllo contains about 28 sheets, but once it's open you have to use all of it in a week. So I've been trying out different phyllo recipes the last couple of nights. Last night I made salmon fillets in phyllo, and tonight I made banana-chocolate triangles. Both recipes were from the recent issue of Everyday Food, but I took a lot of liberties with the fish.

I cut a 3/4 lb salmon fillet in half and skinned it, then seasoned it with salt and pepper. My fillets got gradually thinner on one side, so I folded that side under to make the whole thing even. Then I laid out a phyllo sheet, brushed it with melted butter, sprinkled dried sage on it, then added another sheet, which I brushed with more butter. Centered 1 fillet about 3 inches from 1 short end, brushed it with Dijon mustard, then rolled up the near end and folded in the sides. Then I rolled up the fillet in the phyllo sheet and brushed it with an egg wash. Repeated that for the other fillet and baked them in a 425 degree oven for 15 minutes.

For the banana-chocolate triangles, I halved a banana lengthwise and cut it in 1/2-inch slices, which I tossed with sugar and chocolate chips. Laid out a sheet of phyllo and brushed it with melted butter, then sprinkled on sugar. Repeat with 5 more phyllo sheets. Cut the sheets lengthwise in 4 long strips, then mound some of the banana mixture on one end of a strip. Rolled up, using that corner-to-side technique that gives you a triangle at the end. Repeat with other 3 strips. Bake 10 minutes at 425 degrees. Make sure to let these cool before biting into them - the banana and chocolate get melty and really hot.

Next is a tomato pizza with a crust made from phyllo.