Traditional Phyllo Pastries!
The English term of Filo or Phyllo comes from the Greek: φύλλο which means leaf. Filo-based pastries are made by layering many sheets of filo brushed with oil or butter; the pastry is then baked. This also helps it become crisp as it cooks. Filo could be filled, in some way, with many ingredients (i.e. nuts, honey, custard cream, spinach & feta, greens, meat, etc.) according your taste and preference. Filo can be also used in many ways; layered, folded, rolled, or ruffled, with various fillings.
Filo dough is made from flour, water and typically a small amount of oil or vinegar, although some recipes also use egg yolk. Homemade filo takes time and skill, requiring progressive rolling and stretching to a single thin and very large sheet. A very big table is used, preferably with a marble top.
Filo pastry has a huge health advantage because there is no fat in the mix. It is made solely from flour and water. Fat – in the form of melted butter, spread or oil is brushed on the layers as they are assembled for recipes so the quantity of fat is therefore up to the cook. While most recipes using filo are liberal in the amount of butter or oil they suggest, large quantities are rarely necessary.
For various recipes of traditional Phyllo pastries, please click below.