What are filo packages?

Filo land is small triangles or packages closed in Filo, also known as Phyllo or Fillo, pastry. Filo pastry is very thin and several layers are usually used to create the land. The filling can be spicy or sweet and the pastry is popular in the Mediterranean, Balkan and Middle Eastern cuisine.

The Greek word phyllo means "sheet" in English. Filo dough is made of universal flour, water, small oil and either white vinegar or small raki, Greek version of the Italian grappy. The flour is first mixed with oil and vinegar and then water is added as needed. The dough should be elastic, soft and pliable. The pastry then rolls and stretches until there is one large sheet of paper. If they are made manually, the leaves are likely to be stronger than a variety purchased in a shop. Pasta machine can also be used. When the dough dries quickly, each pastra on which is not worked should be covered with waxed or parchment paper and clean, slightly damp kitchena towel. Most of the recipes of filo packages require the leaves after brushing to molten margarine or butter layers.

After layering the dough, it is time to cut the desired shapes and add the filling. Filo triangles full of feta and spinach, known as spanacopita in Greece, are popular, but pockets can be filled with virtually any pipe, sweet or salty. Fruit, tofu, cheeses, meat and vegetables are also possible. To create a triangle, the layered butter dough is cut by a long edge to 3 inches (6 cm). The filling is placed on the bottom and then folds as if it folded the flag. At a time when the second end of the strip is reached, the filling was closed in several dough backs. This is then brushed with butter and baked in gold.

Baklava is probably the most famous sweet baked in a filo dough. It can be baked on a whole pan or chopped nuts, usually pistachio or walnutsWalnuts and cinnamon can be enclosed into filo packages and soaked into a sweet sugar syrup after baking. A small step can also be made using fruit such as pears and apples. Filo land can be eaten hot or cold and in Greece they are commonly used as a food of finger, appetizers and fillers for lunch. Larger spanacopites or tiropites made of cheese are popular refreshments.