about 4 oz filo pastry
Filo is primarily carbohydrate-based from wheat flour with minimal fat and protein content; its nutritional profile is largely determined by the accompanying fillings and brushing fats. A typical 4 oz (113g) serving contains approximately 300-350 calories, with negligible amounts of fiber and micronutrients unless enriched flour is used.
About
Filo (also spelled phyllo) pastry is an extremely thin, unleavened dough made from wheat flour, water, and a small amount of fat or oil. Originating in the Ottoman Empire and central to Middle Eastern and Mediterranean cuisines, filo is traditionally rolled out to paper-thin sheets—so delicate that a stack of several sheets is nearly translucent. The dough has a neutral, slightly nutty flavor and becomes distinctly crisp and golden when baked. Modern commercial filo is typically produced by sheeting machines that create consistent layers, and is sold frozen or refrigerated in interleaved sheets, requiring careful handling to prevent tearing and drying.
The ingredient's defining characteristic is its extreme thinness (often 1-2 mm thick per sheet) combined with its ability to separate into individual layers when baked. This creates the signature shattered, crisp texture that contrasts beautifully with fillings. Filo differs fundamentally from puff pastry in that it contains no fat folded into the dough itself; rather, fat is brushed between layers during assembly.
Culinary Uses
Filo pastry serves as a versatile wrapper and structural element in both savory and sweet applications across Mediterranean, Middle Eastern, and Central Asian cuisines. Savory applications include spanakopita (spinach pie), baklava-style meat rolls, and various börek (Turkish filled pastries), where filo is layered with cheese, vegetables, or seasoned meats. Sweet applications feature filo in baklava (layered with nuts and honey), apple strudel, and cream-filled pastries. The key to working with filo is brushing each sheet lightly with clarified butter, ghee, or oil before layering to ensure crispness and prevent sheets from adhering to one another. Filo is typically baked at moderately high temperatures (350-400°F/175-200°C) until golden and crispy. It requires minimal seasoning of its own and pairs well with bold fillings and finishing syrups.