(also spelled 'filo') Phyllo dough is used in thin layers to make pastries and originated in Mediterranean cuisine. The Greek word Phyllon literally means 'leaf'. The layers of phyllo dough can be as thin as paper or a few millimeters thick. In Turkish cuisine these pastries are called börek or böreği, in Albanian cuisine they are called byrek, in Austrian-German-Hungarian cuisine the dough is called blätterteig and pastries made from filo are called strüdel. In Bosnia the word borek is only used for the pastries with meat, other kinds are called pita.

Some common varieties of pastries made with phyllo:

• with apples: apfelstrüdel
• with cheese: called peynir börek in Turkish cuisine, tiropita in Greek cuisine
• with cherries
• with chicken: called tavuklu börek in Turkish cuisine, kotopita in Greek cuisine
• with meat: called kıymalı börek or talas börek in Turkish cuisine, kreatopita in Greek cuisine
• with nuts and syrup: baklava
• with potatoes
• with powdered sugar on top: called sekerli börek in Turkish cuisine
• with spinach: called ispanak börek in Turkish cuisine, spanakopita in Greek cuisine
• with boiled dough: su börek

External link

• the history of phyllo dough