filo

Filo, commonly spelled phyllo or filo, refers to a very thin unleavened dough used for layered pastries in Middle Eastern, Balkan, and Mediterranean cuisines. The term derives from the Greek φύλλο (phyllo), meaning leaf or sheet.

The dough is typically made from flour, water, and a small amount of oil or vinegar, sometimes with a pinch of salt. The dough is rolled or stretched by hand into paper-thin sheets. For use in pastries, sheets are stacked and brushed with melted butter or oil between layers to create a crisp, flaky texture when baked.

Common uses include baklava, spanakopita, and borek, as well as other layered savory or sweet pastries across the region. In some Western adaptations, phyllo may be used as a lighter alternative to puff pastry or as a wrapper for various fillings. Phyllo sheets are usually sold thawed or frozen; when preparing, they should be kept covered to prevent drying and tearing.

Handling and storage tips emphasize moisture control and gentle handling. Phyllo dries out quickly, so work with small portions at a time and replace any sheets that have begun to dry. After opening, keep unused sheets tightly wrapped and refrigerated or freeze them for longer storage. The dough itself is neutral in flavor, allowing it to adapt to sweet syrups or savory fillings.

Beyond culinary uses, the term filo may appear as a personal name or acronym in different contexts, though these uses are unrelated to the dough.