Filo Pastry

Light, crunchy and delicious

Filo pastries are known around the world as a mainstay of Greek cooking, but the delicate flaky dough is equally versatile in international cuisine. The paper-thin sheets of filo are bruised with olive oil or melted butter and layered to form deliciously crunchy wrappings for both sweet and savory fillings.

Light and easy to work with, filo pastry is popular with home cooks and top chefs alike. In the traditional Greek kitchen, filo is used to make sweets like baklava and savory pies with spinach, cheese or other fillings. It can equally be used to make casings for quiche or top a potpie. Quick and lower in fat than conventional pie crusts, its applications are endless.

The island of Crete and the region of Epirus are especially famous for their savory pies. Cretan pies often feature wild greens and may be fried rather than baked, while Epirus is known for its meat pies.