Prominent in Greek, Turkish, and Near Eastern dishes, phyllo consists of tissue-thin sheets of dough that, when layered and baked, results in a delicate, flaky pastry. The word phyllo (sometimes spelled filo) is Greek for "leaf. " Although phyllo can be made at home, a frozen commercial product is available and much handier to use. Allow frozen phyllo dough to thaw while it is still wrapped; once unwrapped, sheets of phyllo dough quickly dry out and become unusable. To preserve sheets of phyllo, keep the stack covered with plastic wrap while you prepare your recipe. Rewrap any remaining sheets and return them to the freezer.