Yogurt is important to Greek cooking. This tangy white substance adds life to desserts, sauces and soups. Some pasta is used in Greek cooking, particularly orzo, which has a distinct rice-grain shape. It is commonly seasoned with dill, or prepared like a pilaf with onions and nuts. Thin pastry sheets, called filo or phyllo sheets, are used for appetizers and desserts such as the distinctive nut and pastry-layered baklava.
Desserts are an important part of the Greek meal.
Cakes made with yogurt, and pastries made with layers of filo dough are popular. Typically these are sweetened by a honey syrup that is poured over the prepared desserts. Custards are common, sometimes sweetened with lemon or orange. Ouzo, a strong, clear liqueur, is often used for its anise flavor. Besides nuts, apricots and pears are prevalent in desserts.