Filo (or phyllo) pastry is a paper-thin dough commonly used in Mediterranean and Middle Eastern cooking. Unlike puff pastry, it’s low in fat and gets its signature crispness from layering with butter or oil.
Filo is perfect for creating light, flaky dishes, whether you're making Greek spanakopita, Turkish börek, or modern takes like chicken filo pie.
Using filo is easier than it looks. Here's how to get started:
Handle gently - Filo tears easily, so keep it covered with a damp cloth while working.
Layer with care - Brush each sheet with butter or oil for maximum crispiness.
Bake until golden - Cook until the pastry is crisp and golden brown. Filo bakes quickly, so keep an eye on it!
Tips for Perfect Filo Dishes
Don’t overfill - keep parcels and pies light to avoid soggy pastry.
Always preheat your oven for even baking.
Use a sharp knife to score or cut filo to prevent tearing.
For a glossy finish, brush the top with egg wash before baking.
Order today and get 50% off your first box and a free KitchenAid Mini Chopper on your third!
