We use Diamond Crystal kosher salt, which is less dense than Morton. If you use Morton, just use a little less. Prevent the phyllo from drying out by keeping it covered with a damp towel while assembling. The phyllo layers draped on the sides of the pan and hanging over the pan edge may dry out and crack when folded over at the end, but, generously brushing with butter helps keep them together while baking and being unmolded.