filo

This term refers specifically to the paper-thin pastry sheets used in traditional desserts like baklava or spanakopita. It is often used interchangeably with the spelling "phyllo," which more closely mirrors the original Greek root. Because the dough is so thin, it is typically handled in sheets and requires brushing with fat to prevent it from drying out or sticking.

In a culinary context, the word describes a material rather than a specific dish. While it can be counted when referring to individual pre-made packages or specific sheets, it is frequently treated as a mass noun when discussing the ingredient in general.