Phyllo Dough

Phyllo dough is an ultra-thin unleavened wheat dough rolled into paper-like sheets. It bakes into shatteringly crisp, flaky layers and is brushed with butter or oil to keep sheets separate; common uses include baklava, spanakopita, strudels, and quick tart shells, and it is typically sold frozen as stacks of pre-cut sheets.

Developed in the Eastern Mediterranean and Near East, it features in Greek, Turkish, Balkan, and Middle Eastern cuisines. Traditional makers hand-stretched sheets over large tables, while modern production uses sheeters for consistent thinness.