A common spelling for the dough is "phyllo" and is derived from the Greek “Phyllon” meaning “leaf”. "Filo", or "Fillo", are less common variations of spelling but mean exactly the same thing and are totally acceptable. So we say fillo, but you can say phyllo or filo.
By definition, phyllo is unleavened flour dough formed into very thin sheets or leaves. The usual preparation of fillo dough is by layering the sheets basted with butter or olive oil to become a top crust, or a pocket for savory or sweet fillings. In practice it’s used by wrapping or folding the phyllo in a variety of shapes to hold a wide variety of fillings. It is flaky and delicious!
17 phyllo related Recipes
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