Phyllo dough
Paper-thin sheets of unleavened pastry dough used in Greek and Middle Eastern cooking. Must be kept covered with a damp towel while working. It dries and cracks in seconds. Brush each layer with melted butter for a golden, shatteringly crispy result.
Used for
- spanakopita
- baklava
- savory pies
- hand pies
In the kitchen
- Layer with butter.
- Keep covered while working.
Picking it at the store
- Thaw overnight in the fridge. Counter thawing makes it soggy and hard to handle.
- Athens brand is widely available in the frozen section.
Related terms
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