Filo dough

Filo dough is an unleavened pastry dough stretched or rolled into paper-thin, almost transparent sheets. It is a key ingredient in many Mediterranean, Middle Eastern, and Balkan cuisines, used for both sweet and savory dishes. Also spelled phyllo or fillo, this dough is made from just flour, water, a small amount of oil, and sometimes vinegar or egg, relying on careful stretching rather than fat lamination to achieve its characteristic layered structure.

When baked, multiple sheets of filo dough brushed with butter or oil produce an incredibly crispy, flaky, and light texture that shatters with every bite. Classic recipes built on this dough include baklava, börek, spanakopita, kunafa, strudel, and various savory pies filled with cheese, meat, or vegetables. Working with filo requires speed and care, as the thin sheets dry out quickly when exposed to air — keeping them covered with a damp cloth while assembling is the most important practical tip.

Discover more about filo dough — from handling techniques and storage advice to traditional and modern recipes — in the articles below.