Phyllo, which literally translated means "leaf" in Greek, refers to the tissue-thin, almost transparent sheets of pastry dough made of flour and water that are used in a variety of Greek and Middle Eastern dishes. Phyllo, also spelled filo, is an integral ingredient in both baklava, the Greek dessert, and spanakopitta, the savory spinach cheese pie. Although similar to strudel dough, phyllo sheets are much thinner.

Phyllo dough is seldom prepared at home but may be purchased refrigerated in Greek markets and frozen at supermarkets. Unopened packages of phyllo leaves will keep in the refrigerator up to one month and frozen up to one year. Thaw frozen dough in the refrigerator overnight. Thawed and opened packages, if wrapped securely, will keep in the refrigerator two or three days. Phyllo becomes brittle if refrozen.

Once opened, the dough dries out very quickly, crumbles easily and becomes unmanageable. So, keep phyllo leaves wrapped until all ingredients are assembled and the dough is ready to be used. Once you begin working with the phyllo, keep unused sheets covered with plastic wrap and a damp towel. Avoid laying the towel directly on the dough sheets as they will become moist and tear easily.