filo pastry sheets
Filo is relatively low in fat when prepared without added butter or oil, though traditional preparations are typically brushed generously with fat. It provides modest amounts of carbohydrates and protein from wheat flour, with minimal vitamins and minerals unless enriched.
About
Filo (also spelled phyllo) pastry is a paper-thin sheet of unleavened dough made from wheat flour, water, and a small amount of oil or salt. Originating in Ottoman and Eastern Mediterranean cuisine, filo is characterized by its delicate, crispy texture when baked and its ability to shatter easily when broken. The dough is stretched and rolled repeatedly until it reaches a thickness of nearly transparent thinness—often thinner than a human hair. Traditional filo is made by hand on large tables, though commercial versions are produced industrially and frozen for distribution. The pastry has no distinctive flavor of its own, serving instead as a neutral, crispy vehicle for both savory and sweet fillings.
Filo is available in sheets typically measuring 14×18 inches (36×46 cm), layered with parchment or plastic to prevent sticking. Different regions produce variations in thickness and texture; Greek and Turkish filo tend to be slightly thicker and more robust, while some Middle Eastern versions are even more delicate.
Culinary Uses
Filo pastry is fundamental to numerous Eastern Mediterranean, Middle Eastern, and Balkan cuisines. It is primarily used as a wrapper for both savory and sweet preparations: spinach and cheese-filled spanakopita, meat-filled börek, layered honey-soaked baklava, and custard-filled galaktoboureko exemplify its range. The pastry is typically brushed with melted butter or oil between layers to achieve its characteristic crispness and golden color when baked. In contemporary cooking, filo has been adapted for spring rolls, samosa wrappers, and innovative appetizer presentations. The sheets must be handled with care to prevent tearing, and unused sheets should be kept covered with a damp cloth to prevent drying. Filo works equally well in both hot and cold applications and can be baked, fried, or occasionally boiled (in some traditional preparations).