Filo pastry
Filo is paper-thin sheets of unleavened dough, layered with melted butter or oil, that bake into a delicate, glassy crust.
Filo is not laminated; the layers come from stacking brushed sheets by hand. It dries out in minutes, so keep the stack under a barely damp towel while you work.
It is the crust of the Greek chicken pie, kotopita, and of Moroccan bastilla's ancestor warqa, and it makes the lightest lid a chicken pie can wear.