Phyllo dough, also known as filo or fillo, is a very thin pastry that is commonly used in Mediterranean cooking. This paper-thin dough is popular in Greek, Turkish, and Middle Eastern cuisines, where it is used to create a variety of sweet and savory dishes.

Phyllo dough is typically made by rolling and stretching dough into thin sheets, which are then layered with butter or oil to create a flaky and crispy texture when baked. It is a versatile ingredient that can be used in a wide range of dishes, from traditional Greek spanakopita and baklava to Turkish borek and Middle Eastern samosas.

One of the key benefits of using phyllo dough in cooking is its ability to create light and airy pastries that are perfect for both sweet and savory dishes. Its delicate texture allows for layers of filling to be added without becoming too heavy or dense, making it a popular choice for dishes that require a crisp and flaky crust.

When working with phyllo dough, it is important to handle it carefully to prevent it from drying out or tearing. To use phyllo dough, simply thaw it according to the package instructions and then carefully unroll and layer the sheets as needed. Brushing each layer with butter or oil will help to create a crispy and golden crust when baked.

Overall, phyllo dough is a versatile and delicious ingredient that is a staple in Mediterranean cooking. Whether you are looking to make a traditional Greek dessert or a savory Middle Eastern pastry, phyllo dough is sure to add a delicious and crispy touch to your dish.

So next time you are looking to add a touch of Mediterranean flair to your cooking, consider using phyllo dough to create light and flaky pastries that are sure to impress your family and friends.

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