sheets phyllo
Phyllo is relatively low in fat compared to other pastries when prepared with minimal oil, though caloric content increases with butter or oil layering; primarily a source of refined carbohydrates from wheat flour with modest protein content.
About
Phyllo (also spelled filo) sheets are an extremely thin, unleavened pastry dough originating from Turkish and Greek culinary traditions. Made from wheat flour, water, and a small amount of oil or fat, the dough is stretched and rolled to paper-thin sheets typically measuring around 1/16 inch (1-2mm) in thickness. The sheets are stacked in layers, traditionally brushed with butter or oil between each layer, creating a delicate, crispy texture when baked. Phyllo's defining characteristic is its papery thinness and brittle crispness, which contrasts with the moisture of fillings used in traditional preparations.
The name derives from the Greek word "phyllo" meaning "leaf," referencing its leaf-like appearance and texture. Commercial phyllo sheets are widely available frozen or fresh in most supermarkets, typically packaged in reams of 20-30 sheets per pound. Quality phyllo should be pliable rather than brittle when thawed and handled correctly.
Culinary Uses
Phyllo sheets serve as a foundational pastry wrapper across Mediterranean and Middle Eastern cuisines. In Greek cooking, they are essential to spanakopita (spinach pie), baklava, and galaktoboureko (custard pie). Turkish cuisine employs phyllo in börek varieties and desserts like su böreği. In Middle Eastern and North African kitchens, phyllo wraps savory fillings of meat, cheese, and vegetables or sweet fillings of nuts and honey. The sheets are typically layered with butter or oil, creating a crispy exterior when baked. Phyllo can also be crumbled and used as a crust for pies, pressed into molds for shaped applications, or formed into individual pastry cups. The key to successful phyllo work is keeping unused sheets covered with a damp cloth to prevent drying.