Phyllo, filo, or fillo (Greek f????, fÃ½llo, meaning leaf or sheet) (Turkish Yufka) (Azerbaijani KÃ¶vr?k) dough is paper-thin sheets of raw, unleavened flour dough used for making pastries in Middle Eastern, Greek, and other regional cuisines. Phyllo is used in many of the cuisines of the former Ottoman Empire and to make flaky pies and pastries, including baklava, bÃ¶rek, gÃ¶zleme, spanakopita, tyropita and bstilla. Phyllo is also used for gÃ¼llaÃ§, a Turkish dessert mostly eaten in the holy month of Ramadan, where layers of walnuts and rose water are placed one by one in warm milk. A similar Egyptian dessert is called Umm Ali. Phyllo can be used in many ways: layered, folded, rolled, or ruffled, with various fillings. Some common varieties are with: Cheese: called Peynirli bÃ¶rek in Turkey, Burekas in Israel, Tyropita in Greece and Cyprus, Gibanica in Serbia, standard Banitsa in Bulgaria Chicken: called Tavuklu bÃ¶rek in Turkish cuisine, Kotopita in Greek cuisine Vegetables: sebzeli bÃ¶rek (spinach, leek, eggplant, courgette etc.) in Turkish cuisine, Chortopita in Greek cuisine (Prasopita when filled with leeks) Meat: called Kiymali bÃ¶rek or Talas bÃ¶regi (with diced meat and vegetables) in Turkish cuisine, Kreatopita in Greek cuisine, Burek in Bosnia, Croatia, Serbia and elsewhere Nuts and syrup: Baklava, sÃ¼tlÃ¼ nuriye, sÃ¶biyet, saray sarma in Turkish cuisine Potatoes: called Patatopita in Greek cuisine, KrompiruÅ¡a in Serbia, Patatnik in Bulgarian cuisine Powdered sugar on top Spinach and feta cheese: called Ispanakli bÃ¶rek in Turkish cuisine, Spanakopita in Greek cuisine, Spanachnik in Bulgarian cuisine Su bÃ¶regi in Turkish cuisine consisting of boiled dough layers with cheese in between can be described as a salty version of baklava. Some recipes also use an egg yolk glaze on top when baked, to enhance color and crispness. In Western countries, phyllo is popular with South Asian immigrants in making samosas.