Savory or Sweet Pastries: For making individual savory or sweet pastries, like turnovers or samosas, you typically use 2 to 3 sheets of phyllo dough per pastry.
Baklava and Strudels: For layered desserts like baklava or apple strudel, you might use 8 to 10 sheets of phyllo dough or more, alternating with layers of nuts, fruits, or sweet fillings.
Casserole Dishes: When using phyllo dough in a casserole dish, such as for a moussaka or a spanakopita casserole, you might use 8 to 12 sheets to create a sturdy base and top layer.