It may also refer to foods using many layers of dough of thickness less than 1mm , usually with many different ingredients in between , forming savoury pies such as tyropita and spanakopita or sweet pies such as baclava .

It may also refer to foods using many thin layers of dough , usually with many different ingredients in between . That way , pies such as tyropita and spanakopita or sweet pies such as baclava are made .
