Per the Barefoot Contessa. Pre-made phyllo dough Pre-cooked, thin-sliced ham (she used Black Forest. But any ham or breakfast meet can be used) Sliced cheese. Again, can be any sort. She used Guyere, I used swiss. American works, as would provolone or even bleu. Roll out one of the prepared phyllo sheets (as in the whole lot, don't divide into layers first) so it's about 10x12" (cookie sheet) size Lay a layer of ham on it Lay a layer of cheese on it Brush the edges with egg wash Roll out 2nd layer of phyllo and put on top, seal edges with fork Slash top to let steam escap Cook @ 350 degrees until golden brown. Cut into squares Serve. Good hot or cold. I made this last night, my son, who is a picky eater, CHOWED on it. My daughter, who hates cheese, didn't because of the sharp cheddar (which I did use sparingly). At first it will be really puffy, as it cools the height comes down, but it reamins yummy. You're supposed to cook on parchment paper, but I didn't have any and used tin foil, shiny side up, and that worked really well.