Filo
Filo
Filo (pronounced: /ˈfiːloʊ/), also known as phyllo (from the Greek: φύλλο "leaf"), is a type of thin, unleavened dough used in pastries of Middle Eastern and Balkan cuisines.
Etymology
The term "filo" is derived from the Greek word "φύλλο" (phýllo), meaning "leaf", referring to its paper-thin quality. In contrast, the term "phyllo" used in some countries—primarily in North America—is a phonetic transliteration of the original Greek term.
Usage
Filo-based pastries are made by layering many sheets of filo brushed with olive oil or butter; the pastry is then baked. This dough is used in many popular dishes, such as baklava and spanakopita.
Related Terms
- Baklava: A sweet pastry made of layers of filo filled with chopped nuts and sweetened with syrup or honey.
- Spanakopita: A savory Greek pastry made with filo, spinach, and feta cheese.
- Börek: A family of baked filled pastries made of a thin flaky dough known as phyllo, of Anatolian origins, and also found in the cuisines of the Balkans, the Caucasus, Levant, and other countries in Eastern Europe and Western Asia.
See Also
External links
- Medical encyclopedia article on Filo
- Wikipedia's article - Filo
This WikiMD article is a stub. You can help make it a full article.
Languages: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
Urdu,
বাংলা,
తెలుగు,
தமிழ்,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
European
español,
Deutsch,
français,
русский,
português do Brasil,
Italian,
polski