The Greek word "phyllo" means "leaf," a good description of this dough that is formed in delicate sheets. Phyllo most often refers to tissue-thin dough used in making Greek pastries and filled pies. It is most commonly used in multiple layers coated with butter or oil, and creates a flaky crust that has become the signature of Greek pastries such as baklava. For home use, commercially prepared phyllo dough can be found in the frozen food section of most grocery stores, packaged in rolled sheets. While many recommend using strudel leaves if phyllo is hard to find, results will differ considerably as strudel leaves are not as thin and delicate.
Another form of phyllo is kataïfi (pronounced kah-tah-EE-fee) dough, which is shredded phyllo and looks like shredded wheat.
Phyllo is also sold under the label of "country" phyllo, which are thicker sheets, similar to puff pastry but with no eggs or sugar.