Phyllo dough

Phyllo dough (also called filo or fillo, which, appropriately enough, is Greek for “leaf”), has been used in the Mediterranean since ancient times for both savory and sweet recipes. Phyllo dough originated in Greece and is very similar to strudel dough, but it is much thinner and even more delicate. Phyllo dough is not a dough at all, in the traditional sense. It is prepared and purchased as paper-thin, leafy sheets made from flour and water. These sheets dry out very quickly once exposed to air, so it is very important to cover them with a damp cloth to keep them somewhat moist as you are working.