Flaky and delicious, phyllo (also spelled filo or fillo) is delicate pastry dough used for appetizer and dessert recipes. It’s composed of many tissue-thin sheets of dough that, unlike puff pastry, have very little fat. Phyllo is traditionally used in many traditional Greek and Middle Eastern dishes such as baklava and spanakopita. You can make phyllo from scratch but most recipes call for store-bought dough that’s sold in the freezer section in flat squares or rolls -- so it’s easy to make recipes with a phyllo dough. Our test kitchen experts recommend defrosting the dough in the refrigerator rather than on the counter as it may get gummy at room temperature. As phyllo doesn’t contain much fat, sheets are usually brushed with melted butter or oil and then layered. After baking, whether on a savory pot pie, for a quick appetizer, or as the crust for a quiche, the layers are crisp and light. Try our wide range of phyllo recipes and get tips on working with phyllo dough from the experts at Martha Stewart.

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