Filo, also known as phyllo, is a thin, unleavened dough used to create pastries known for their delicate crispness when baked. The term “filo” originates from the Greek word for “leaf,” describing its paper-thin sheets. This unique dough is foundational in many Mediterranean and Middle Eastern cuisines, contributing a signature flakiness to both sweet and savory dishes. It has ancient origins, evolving into its current form during the Ottoman period.
Understanding Filo Pastry
Filo dough is composed of basic ingredients: flour, water, and a small amount of oil, sometimes with a touch of vinegar or salt. Unlike other pastries such as puff pastry, filo does not contain leavening agents or a high fat content. Puff pastry relies on layers of butter folded into the dough to create an airy rise, whereas filo’s flakiness comes from layering multiple sheets, each brushed with fat. The extreme thinness of each sheet is achieved through extensive rolling and stretching, traditionally by hand, allowing it to bake into a remarkably crisp, airy texture.
Working with Filo Pastry
Working with filo pastry requires careful handling as it dries out quickly when exposed to air. If using frozen filo, thaw it slowly in the refrigerator overnight for 8 to 24 hours to prevent the sheets from becoming sticky or tearing. After thawing, allow the sealed package to come to room temperature before opening. Once opened, keep unused sheets covered with plastic wrap and a slightly damp kitchen towel. This maintains the dough’s moisture and flexibility.
When preparing your dish, have all other ingredients ready before unwrapping the filo, as quick work prevents drying. Gently unroll the sheets and carefully peel one sheet at a time. Each layer should be lightly brushed with melted butter or oil to ensure a crisp, flaky result. A soft-bristle pastry brush works well. If a sheet tears, it can often be patched or simply covered with the next layer, as imperfections are usually unnoticeable once baked.
Culinary Uses for Filo
Filo pastry is remarkably versatile for both sweet and savory dishes. Its crisp texture provides a delightful contrast to various fillings without excessive richness. In savory dishes, filo is famously used in Greek spanakopita (spinach and feta pie) and various borek recipes from Turkish and Balkan cuisines. Other savory applications include meat pies, samosas, and spring rolls, creating a light, crunchy crust.
For sweet preparations, filo is a key component in the iconic baklava, a dessert with layers of nuts and honey syrup. It is also featured in apple strudel for fruit fillings. Beyond these traditional uses, filo can be shaped into cups, rolls, or triangles for appetizers and individual desserts, complementing creamy fillings, fruits, or chocolate.
Storage and Sourcing Filo
Filo pastry is commonly found in the frozen section of grocery stores. Store it in the freezer until ready for use. Refrigerated filo can be stored for up to four weeks.
Once a package of filo has been opened, any unused portions should be immediately re-wrapped tightly to prevent drying. Roll the sheets back into their original protective paper, then cover securely with plastic wrap and, for longer storage, aluminum foil. Re-wrapped filo can be kept in the refrigerator for about one week. For extended storage, opened packages can be refrozen for up to two months if well-sealed.