fyllo

Fyllo is a traditional Greek pastry dough made from very thin unleavened sheets of flour and water. It is a staple ingredient in many Mediterranean and Balkan cuisines, famously used to create dishes like spanakopita (spinach pie) and tiropita (cheese pie). The name "fyllo" is derived from the Greek word for "leaf," a fitting description for its delicate and layered appearance when baked.

The process of making fyllo dough is labor-intensive, requiring skill to roll out the dough to an almost transparent thinness. Commercial fyllo is widely available in frozen or refrigerated sections of grocery stores, making it accessible for home cooks. When prepared, fyllo is typically brushed with melted butter or oil between layers, which helps to create a flaky and crispy texture during baking. The dough is versatile and can be used in both sweet and savory applications, ranging from pies and strudels to baklava and other desserts. Its lightness and crispness are key characteristics that define many beloved regional dishes.