Phyllo, also spelled filo or fillo, is a term that originates from Greek cuisine and refers to a type of thin, unleavened dough used as a pastry or wrapping for various dishes. The word "phyllo" itself translates to "leaf" in Greek, highlighting the paper-thin nature of this dough.
The phyllo dough is made from simple ingredients such as flour, water, and a small amount of oil. The dough is rolled out into incredibly thin sheets, almost transparent in appearance, which are typically layered with melted butter or oil to prevent sticking and maintain its flaky texture. Phyllo dough is commonly used to make pastries, pies, and savory dishes, where it adds a delicate and crisp layer to the final product.
Phyllo dough is versatile and can be shaped into different forms for different recipes, such as triangles, rolls, or cups. It is known for its light and crispy texture, creating a desirable contrast with various fillings. Popular dishes that utilize phyllo include the Greek dessert baklava, filled with nuts and sweet syrups, and spinach and cheese triangles, called spanakopita.
Due to its delicate nature, working with phyllo dough requires care and attention to prevent tearing. It is commonly found in the frozen section of grocery stores, pre-packaged in sheets, ready to be thawed and used in cooking.
