A classic syrup pastry (siropiasta): shredded phyllo mixed with melted butter, filled with chopped almonds (or walnuts or pistachios), cinnamon and sugar, then baked brown and crispy before pouring on a syrup made with sugar, water, honey, rose water and cloves, lemon and cinnamon.
Sometimes it's shaped into little nests called φωλιά κανταΐφι (folia kantaifi) and filled with galaktoboureko. It's also the base for the even more elaborate ekmek. It's also paired with a mild unsalted sheep cheese, KaidanCheese and butter, and baked in the oven
In Greece and Cyprus, you can buy the special ready made kantaifi pastry (it looks like vermicelli) in the frozen section of the supermarket.
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