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A paper–thin pastry made with flour and water. Filo means ‘leaf’ in Greek, and is used widely in the Middle East, Turkey, Greece and Europe for making a variety of pastries and pies such as spanakopita and baklava, or it may be used to wrap seafood or vegetable fillings. The dough for filo is simple enough to make, but stretching it until it is tissue–thin requires great skill and patience. For this reason, commercially made filo, which is available fresh or frozen, is often used.

Special Note

Also known as — brik, fillo, phyllo pastry, yufka