Phyllo dough is a delicate, thin, unleavened wheat dough that comes in sheets and is instrumental in Greek, Turkish, Middle Eastern and North African cooking.

It is made from finely ground wheat flour, water and a small amount of oil. The layers of dough are traditionally separated by a thin spread of butter or oil during baking.

Phyllo is classically used in dishes such as savory spanakopita, a Greek spinach and feta cheese pie, and super-sweet baklava.

When working with fragile phyllo dough, keep it covered with a damp kitchen towel and be sure to handle it gingerly, working quickly so that it doesn't dry out.