Phyllo

Phyllo, also spelled filo, is a very thin unleavened pastry dough used for layered pastries in Greek, Balkan, Middle Eastern, and Turkish cuisines. The name comes from the Greek phyllon, meaning leaf.

Phyllo dough is typically made from flour, water, and a small amount of fat such as oil or melted butter, sometimes with salt. The dough is rolled and stretched into sheets that are paper-thin and brittle, easily drying out.

In baking, sheets are usually brushed with melted butter or oil and stacked with multiple layers to create a crisp, flaky texture when baked. The sheets are delicate and must be handled gently.

Phyllo is used in many dishes, including baklava, spanakopita, and tiropita in Greek cuisine, as well as börek in Turkish and Balkan kitchens. It is also used for savory and sweet pastries and some strudel recipes.

Storage and handling: keep frozen until use, thaw gradually, and keep remaining sheets covered to prevent drying. Work quickly, separating sheets with parchment or a sheet of plastic when possible. Phyllo contains gluten and is not suitable for gluten-free diets.