Phyllo, filo, or fillo dough (from Greek: φύλλο filo 'leaf') are paper-thin sheets of unleavened flour dough used for making pastries in Middle Eastern and Balkan cuisine.
Filo can be used in many ways: layered, folded, rolled, or ruffled, with various fillings. Some common varieties are with:
Cheese: called Tiropita in Greece and Cyprus, Peynirli börek in Turkey, Burekas in Israel, sirnica in Bosnia and Herzegovina, Gibanica and Burek in Serbia, standard Banitsa in Bulgaria
Chicken: called Kotopita in Greek cuisine Tavuklu börek in Turkish cuisine,
Vegetables: Chortopita in Greek cuisine (Prasopita when filled with leeks) sebzeli börek (spinach, leek, aubergine, courgette, etc.) in Turkish cuisine,
Meat: called Kreatopita in Greek cuisine, Kıymalı börek or Talas böreği (with diced meat and vegetables) in Turkish cuisine, Burek in Bosnia and Herzegovina, Croatia, Serbia and elsewhere
Nuts and syrup: Baklava, sütlü nuriye, şöbiyet, saray sarma in Turkish cuisine
Potatoes: called Patatesli börek in Turkish cuisine, Patatopita in Greek cuisine, Krompiruša in Bosnia and Herzegovina and Serbia, Patatnik in Bulgarian cuisine
Powdered sugar on top and filled with grated apples - Czech cuisine závin
Spinach and feta cheese: called Spanakopita in Greek cuisine, Ispanaklı börek in Turkish cuisine, Spanachnik in Bulgarian cuisine, zeljanica in Bosnian cuisine.
Milk: Mlechna Banitsa in Bulgarian Cuisine




Made with the following machines:
Samosa line  Baklava-Fillo-extruder  Baklava-Fillo-stretch  
Burek line
 Automatic Baklava Fillo Crust layer Phyllo (by extruder)  Automatic Baklava Fillo Crust layer Phyllo (by stretching)  



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