God, some people just eat too damn well.
I'm jealous :P

Helps to cook all this professionally. Means there's never any leftovers.

Heheh, I haven't had a chance to make that for years!

Nice presentation, as it were, especially for the one in the center.

Gah, like one of my favorites! Looks delish, but yeah, I always imagined that pastry would be hard to work with.

got any tips for working with fillo?

Keep it cold, but not frozen (~40F), and work QUICKLY. When brushing butter on it, use a QUALITY HAIR pastry brush (none of that silicon thread BS) so you get an even coating of butter/oil/etc on it. If at all possible, work on a cold stone, or metal surface. If you have to work in batches, keep your batches on baker sheets with a dry towel, then a wet towel over it; this will keep the dough from drying out while you're keeping it cold. Dryness will make it brittle and crack, more than tear on you (which it WILL do).

Hope that helps.

I've got a marble slab, someplace, that should work :)