Kokopuffs,
The answer to your question regarding orzo is on page 68! It's the rice shaped pasta. You can find answers regarding terms and unknown words in the INDEX
As for the phyllo dough. Phyllo is rolled out always thin.
I haven't checked if she mentions tricks on how to have a crispy baked phyllo!
Although being a baker your self , you don't need those tips
I am not aware of prices. Papa knows those things , in my biased opinion the olive oil from Mani is the best.
Papa who is an expert, thinks that it is the second best .I have no idea whether the Greek XVOO is cheaper. Always look for organic and extra virgin though!
EDITED TO ADD THE LINK TO THE BREAD RECIPES WITH OLIVE OIL
Recipe 1