Filo (Phyllo): A Paper-Thin Dough
Filo (Phyllo): A Paper-Thin Dough
By Tanya Novak
If you’ve ever marveled at the impossibly thin, flaky layers of Greek baklava or savored a crispy spanakopita, you’ve tasted the magic of Filo (Phyllo) Dough. Renowned for its delicate, paper-thin sheets, filo dough forms the foundation for countless Mediterranean and Middle Eastern pastries—both sweet and savory. In this blog post, I’ll walk you through what filo dough is, how to handle it properly, and some of the best ways to use it in your own kitchen creations.
1. What Is Filo (Phyllo) Dough?
Filo (also spelled phyllo and sometimes referred to as “fillo”) is an unleavened dough rolled into tissue-thin sheets. It’s a staple in cuisines spanning from Greece to the Middle East, and its hallmark characteristic is the countless crackly layers you get once it’s baked.
Key Characteristics:
Thin, almost translucent sheets
Light, crispy texture when baked
Low in fat on its own (the richness typically comes from the butter or oil brushed between layers)
High versatility in both sweet and savory recipes
2. Homemade vs. Store-Bought Filo
Many home cooks opt for store-bought filo because making it from scratch can be labor-intensive—rolling the dough to near-transparent thickness is a challenge! However, if you’re up for a culinary adventure, you can attempt homemade filo:
Homemade Filo:
Made with flour, water, oil or vinegar, and sometimes a little salt.
Requires diligent rolling (and sometimes stretching) to achieve wafer-thin sheets.
Tends to have a more rustic look and slightly different texture than commercial versions.
Store-Bought Filo:
Typically sold in the frozen section of grocery stores.
Comes pre-rolled into large sheets.
Requires defrosting and careful handling to prevent cracking.
3. Handling and Storing Filo Dough
Filo dough can be temperamental if not handled properly. Here are some pro tips:
Thaw Slowly: If using frozen filo, thaw it in the refrigerator overnight. Rapid thawing at room temperature can make the sheets sticky or brittle.
Work Quickly: Filo sheets dry out in minutes when exposed to air. To prevent this, lay them flat and cover with a lightly damp kitchen towel or plastic wrap while assembling your recipe.
Brush Between Layers: After laying down a sheet, gently brush it with melted butter, olive oil, or a mixture of both. This separates the layers, creating the characteristic flakiness.
Refrigeration: Store opened filo in the fridge wrapped tightly in plastic wrap for up to a week. If you won’t use it soon, re-freeze it, but note that repeated freezing and thawing can cause some quality loss.
4. Favorite Filo Recipes
Because of its versatility, filo dough is the star of many showstopping dishes:
Baklava
A sweet, layered pastry of filo, chopped nuts, and spices, drenched in a honey or syrup mixture.
Common throughout Mediterranean and Middle Eastern cuisines.
Variations include using pistachios, walnuts, or almonds.
Spanakopita
A traditional Greek savory pie filled with spinach, feta cheese, onions, and herbs.
Made by layering sheets of filo with butter or olive oil, then folding in the spinach-feta filling.
Often formed into triangles or baked in a large rectangular dish and cut into squares.
Tiropita
Another Greek classic featuring a rich cheese filling (feta, ricotta, or similar).
Baked into small triangular pastries or a larger pie.
Börek
Popular in Turkish and Balkan cuisines.
Typically filled with meat, cheese, potatoes, or spinach.
Can be formed into spiral shapes or layered in a baking dish.
Fruit Strudels
Though traditionally associated with strudel dough, filo is a great substitute for dessert strudels.
Fill with apples, cherries, or other fruit fillings, then roll up and bake.
Phyllo Cups or Shells
Layer squares of filo in muffin tins to create crunchy, edible cups.
Fill with whipped cream, fruit compote, or savory ingredients for elegant appetizers or desserts.
5. Tips & Tricks for Success
Be Generous with Butter (or Oil)
Whether you use melted butter, olive oil, or a combination of both, brushing each layer thoroughly helps them crisp up. It also prevents the sheets from sticking to one another.
Don’t Overstuff
Filo can tear if you’re too generous with fillings. A moderate amount will ensure the layers stay intact.
Cut Before You Bake
If you’re making a layered pastry like baklava, lightly score the top layers of filo before baking. This makes cutting the final dessert easier and prevents the top layers from shattering.
Experiment with Shapes
Triangles, rolls, spirals—filo dough is flexible enough to be shaped in creative ways. Just be sure to brush each layer so it remains pliable and crisp.
Use Fresh Herbs & Spices
Because filo pastries are relatively light, fresh herbs, spices, and quality fillings make a big difference in flavor.
6. Filo Dough vs. Puff Pastry
While both filo dough and puff pastry are known for their flaky layers, they’re not interchangeable:
Fat Content: Filo contains virtually no fat in the dough, relying instead on brushing the sheets with butter or oil. Puff pastry has fat rolled directly into the dough, creating laminated layers.
Texture: Filo is thin, crispy, and shatters delicately when baked. Puff pastry is thicker and tends to have a more substantial, buttery bite.
Usage: Filo is common in Mediterranean and Middle Eastern cuisines, while puff pastry features prominently in French baking.
7. Frequently Asked Questions
Q: Can I make filo dough at home?
A: Yes, but it’s time-consuming. You’ll need patience and a rolling pin (or a pasta roller) to achieve the tissue-thin sheets. Homemade filo can have a more rustic feel compared to the uniform store-bought version.
Q: Why do my filo sheets keep tearing?
A: They may be drying out or too cold if not fully thawed. Keep unused sheets covered with a damp towel and ensure the dough is thawed properly.
Q: How do I store unused sheets?
A: Wrap them tightly in plastic wrap and store in the fridge for up to a week. You can also re-freeze them, but be aware that repeated freezing can compromise quality.
Q: Is filo dough healthy?
A: Filo dough itself is low in fat and calories. However, the buttery or oil-rich layers and sweet fillings can make the final dish quite indulgent. You can adjust the amount of brushing fat for a lighter version, but taste and texture might differ.
8. Final Thoughts
Whether you’re baking a syrup-drenched baklava or crafting a savory spinach pie, Filo (Phyllo) Dough elevates your dish with its signature crunch and airy lightness. While it requires gentle handling, the payoff is well worth the effort. Don’t be afraid to get creative—savory or sweet, classic or modern—once you master filo, a world of delicate, crispy delights awaits.
I hope this guide inspires you to explore the realm of filo pastries and bring a taste of the Mediterranean or Middle East straight to your table. Happy baking!
—Tanya Novak