Baklava-help

[raspberrycordial]

I love making baklava even though it's fiddly, but every time I make it, the top 2-3 layers of pastry rise up and flake off, where am I going wrong?

I only use filo for savoury dishes, but I lightly brush the top with water.
I learnt this from a Greek friend many years ago.

Thank you, I will try this next time, I couldn't find anything on Google at all!