Frozen Filo Dough

Phyllo dough is a thin and light pastry, originating in Middle Eastern, Balkan, and Mediterranean cuisine, particularly Greek and Turkish.

Importantly, because of its thinness, phyllo dough requires gentle handling to prevent it from breaking apart. It is generally brushed with melted butter or olive oil between layers to ensure that it becomes crispy and golden when baked. It can be baked or, in some recipes, fried.

Chef's Advice

In the kitchen, phyllo dough is used in various recipes both sweet and savory. One of the most famous applications of phyllo dough is in baklava, a layered dessert filled with dried fruits (such as nuts or pistachios) and drizzled with syrup or honey. It is also used to create desserts such as galaktoboureko (a semolina and cream cake) or various types of strudel.

In savory recipes, phyllo dough is used to make dishes such as spanakopita (spinach and feta pie) and tiropita (cheese pie), as well as rolls and pies with meat, vegetable or cheese fillings.