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Phyllo dough is also known as filo pastry, and gets its name from the Greek word ‘φύλλο’, or 'leaf'. These paper-thin, flaky sheets of pastry are most associated with Greek, Middle Eastern and Balkan cuisines, and can be used to make both sweet dishes like baklava, and savoury pies and pastries like spanakopita or börek.
Several sheets of phyllo can be layered together for a delicate, flaky effect that is sometimes compared to puff pastry, but the two are actually quite different. Puff pastry gets its airy flakiness from lamination, which means folding layers of butter inside the pastry before baking, while phyllo has relatively little fat content, but can achieve a similar effect by using several separate paper-thin pastry sheets.
No one knows exactly where phyllo pastry originated, although most sources seem to claim it for either Greece or Turkey. One theory is that it evolved from the thin layered breads that were popular throughout the Middle East, and was refined into the delicate pastry sheets we know today in Istanbul, during the Ottoman period. Phyllo pastry became an integral part of Turkish high society, and until the First World War upper class households would employ two filo makers, one to make extra-thin sheets for baklava, and one to make slightly thicker sheets, for börek.
Phyllo pastry is made using flour, water and a little oil, rolled and stretched into large, gossamer-thin sheets. It requires a very large countertop, preferably made from marble, and a special, long, thin rolling pin. Each sheet should be carefully rolled and stretched several times. This can be time consuming when carried out by hand, and these days phyllo may also be stretched using mechanical rollers
Filo is typically brushed with oil or melted butter and arranged in layers, which are filled with a variety of sweet or savoury ingredients. It is a key ingredient in baklava, where it is layered with chopped nuts and syrup or honey, as well as various savoury pies including Greek tiropita and spanakopita, Bulgarian banitsa, and börek, a savoury pie with many variations that is eaten throughout the countries of the former Ottoman Empire.
In addition to its more traditional uses, phyllo can be folded around a filling to make a delicate phyllo parcel, or formed into cases for tarts and canapés. It is popular as a low-fat or vegan alternative to puff pastry, and is often used in recipes like beef or mushroom wellington. Because it is easy to cut or mould, it is also favoured for its decorative potential, and bakers with an artistic eye enjoy arranging it in attractive rolls and ruffles.
If you like your sweet treats with added texture and a delicate crunch, you’ll love these irresistible sweet phyllo recipes.
Baklava with phyllo pastry honey and pistachios: baklava is an iconic sweet filo pastry that originated in the Ottoman Empire, and has become a favourite treat in many Middle Eastern, Arabic and Baltic countries. With its crisp layers of filo, chopped pistachios and sweet, gooey honey, you’ll want to devour every last sticky mouthful.
Layered apple pie with phyllo crust: we love this elegant take on a traditional apple pie from Epicurious. Layers of finely-sliced apples mirror the lightness of the filo casing for a unique and beautifully-textured dessert, while keeping all the classic flavours you love.
Chocolate filled phyllo triangles: chocolate pies: what’s not to love? These quick and easy treats from Cookie Madness are the perfect way to use up leftover phyllo sheets, and they’re sure to be a hit with the whole family.
Portokalopita (Greek orange cake): this wonderfully fragrant Greek delicacy is made with ground up phyllo pastry instead of flour, and soaked in a sweet orange syrup for a minimum of 3 hours. Recipe courtesy of Tomato Olive.
Balsamic blueberry phyllo rolls: these vegan-friendly pastries from Yup It’s Vegan are oozing with sweet fruity filling, and take just 30 minutes to make.
Enjoy a lighter, crispier pie with these savoury phyllo recipes.
Skillet phyllo pie with butternut squash, kale and goat cheese: this vegetarian-friendly open pie from Epicurious is full of hearty fall flavours, with sweet, nutty butternut squash, bitter kale and salty feta seasoned with thyme, plenty of pepper and tangy lemon zest.
Roasted winter vegetable baklava: another tasty vegetarian pastry from Epicurious, this multilayered treat is a savoury twist on the classic dessert dish, filled with earthy roast vegetables, walnuts and dill.
Spicy lamb filo pie: this aromatic lamb pie from Olive Magazine is bursting with Middle Eastern flavours, with sweet spices, harissa, sweet potato and a creamy yoghurt and hummus sauce.
Summer chicken filo pies: these simple, light chicken pies from Olive Magazine are perfect for warmer weather when you don’t want to load up on stodgy food. With a creamy chicken and mushroom filling and a crispy filo topping, they’re sure to be an instant family favourite.
Salmon and chard pie: another simple and tasty recipe from Olive Magazine, this creamy salmon and chard pie is a great option for a delicious midweek supper.
