Phyllo (also spelled 'filo') dough is used in thin layers to make pastries and originated in Mediterranean cuisine. Versions of phyllo can also be used as crusts for pies or casseroles. Shredded phyllo is called kataifi and is also used for pastries. 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 phyllo are called strudel. In Bosnia, phyllo by itself is called jufka, the word burek is only used for the pastries with meat and other kinds are called pita. In Serbian language phyllo is called kore (plural) while pastries have various names, depending on mode of preparation. In Bulgaria it is called kori za banitsa (pl.) and the generic name for the pastries is banitsa, though there are sometimes special names for the specific kinds. A cuisine (from French cuisine, meaning cooking; culinary art; kitchen; itself from Latin coquina, meaning the same; itself from the Latin verb coquere, meaning to cook) is a specific set of cooking traditions and practices, often associated with a place of origin. ... Turkish cuisine is the cuisine of the Turkish people who controlled the eastern Mediterranean Sea region and the Middle East during the reign of the Ottoman Empire from the 14th century to the end of the World War I. Turkic cuisine elements brought from Central Asia were mixed with the... This page meets Wikipedias criteria for speedy deletion. ... Albanian cuisine consists of local dishes from around the country of Albania. ... Byrek, is an Albanian dish made of very thin phyllo dough stuffed with cheese, meat, or vegetables. ... Meat burek Burek or Börek is a dish originating in Turkish cuisine, but very popular in many countries in the Balkan region (especially in Republic of Macedonia, Croatia, Serbia and Montenegro and Bosnia and Herzegovina), probably spread during the Ottoman Empire. ... To meet Wikipedias quality standards, this article or section may require cleanup. ... The Serbian language is one of the standard versions of the Å tokavian dialect, used primarily in Serbia and Montenegro, Bosnia and Herzegovina and by Serbs everywhere. ... Look up Plural in Wiktionary, the free dictionary Plural is a grammatical number, typically referring to more than one of the referent in the real world. ... Banitsa is a traditional Bulgarian pastry prepared by layering a mixture of whisked eggs and pieces of sirene (Bulgarian feta cheese) between filo pastry and then baked in an oven. ...

Homemade phyllo is a lengthy procedure, because it requires progressive rolling and spreading out the dough to a single, thin and very big sheet, with continual flouring of its surface which tends to break apart. A very big table and a long roller are used. Once finished, the phyllo is floured, folded and used per the recipe. Nowadays this is done industrially and the product bought at the frozen section in supermarkets. Most food-oriented filo is made with wheat flour and water, but some dessert recipes call for egg yolks in addition.

Pastries with fillo could be made in a variety of ways: fillo could be layered in different heights, rolled or ruffled, and each of variations could be prepared with various fillings (or even without filling). Some common varieties are:

• with apples: apfelstrudel
• with cheese: called Peynir börek in Turkey, burekas in Israel, Tiropita in Greece, Gibanica in Serbia.
• with cherries
• with chicken: called Tavuklu börek in Turkish cuisine, kotopita in Greek cuisine
• with greens: called hortopita in Greek cuisine (prasopita when filled with leeks)
• with meat: called kıymalı börek or Talas börek in Turkish cuisine, Kreatopita in Greek cuisine, burek in Bosnia, Croatia, Serbia and elsewhere
• with nuts and syrup: baklava
• with potatoes: called patatopita in Greek cuisine
• with powdered sugar on top: called Sekerli börek in Turkish cuisine
• with spinach and feta cheese: called ispanak börek in Turkish cuisine, Spanakopita in Greek cuisine
• with boiled dough: su börek

Some recipes also use an egg yolk frosting on top when baked, to enhance color and crispness. Apfelstrudel (left) Apfelstrudel (Apple strudel) is a traditional pastry of many countries, that once belonged to the Austro-Hungarian empire (Austria, Croatia, Hungary, Czech Republic, Slovakia, Slovenia, etc. ... Cheese is a food made from the curdled milk of cows, goats, sheep, buffalo or other mammals. ... Phyllo (also spelled filo) dough is used in thin layers to make pastries and originated in Mediterranean cuisine. ... Meat burek Burek or Börek is a dish originating in Turkish cuisine, but very popular in many countries in the Balkan region (especially in Republic of Macedonia, Croatia, Serbia and Montenegro and Bosnia and Herzegovina), probably spread during the Ottoman Empire. ... Tyropita (Pronounced:: tee-ro-pee-ta) is a layered pastry appetizer, made with layers of buttered filo dough, stuffed with cheese and usually shaped like a triangle. ... Gibanica (Serbian Cyrillic: Гибаница) is a Serbian phyllo pastry dish, usually made with several varieties of cheese. ... Phyllo (also spelled filo) dough is used in thin layers to make pastries and originated in Mediterranean cuisine. ... Leek is a placename in more than one country: Netherlands: Leek, Netherlands United Kingdom: Leek, Staffordshire Leek is also a vegetable: Leek (vegetable) This is a disambiguation page — a navigational aid which lists other pages that might otherwise share the same title. ... Kreatopita is a spicy Greek dish made with lamb and feta cheese in a phyllo pastry. ... Meat burek Burek or Börek is a dish originating in Turkish cuisine, but very popular in many countries in the Balkan region (especially in Republic of Macedonia, Croatia, Serbia and Montenegro and Bosnia and Herzegovina), probably spread during the Ottoman Empire. ... A plate with pieces of different types of baklava Baklava (or baklawa) is a popular rich, sweet pastry found in many cuisines of the Middle East and the Balkans, made of chopped nuts layered with phyllo pastry, sweetened with sugar syrup or honey. ... Binomial name Spinacia oleracea L. Spinach (Spinacia oleracea) is a flowering plant in the family Amaranthaceae, native to central and southwestern Asia. ... Feta (Greek φέτα, feminine gender) is a classic curd cheese in brine whose tradition dates back to Greece thousands of years ago. ... Wikibooks Cookbook has more about this subject: Spanakopita Spanakopita is a Greek spinach pie, made with pre-cooked spinach, phyllo pastry, butter, olive oil, feta cheese, green onions, egg, and seasoning. ... An egg yolk surrounding by the egg white. ...

External links

• the history of phyllo dough
• What is filo dough and how can I make it?