filo

• “Dinner last night was goat cheese tart in filo pastry with sauteed mushrooms.”

  like falling stars through the universe we are hurled

• “Katiez, anyone who can buy fresh filo is completely lucky in my book.”

  Filo Tips and Recipe for Greek Leek Pie – Prasopita (Πρασόπιτα)

• “Maria, you have just hit on one of my irritations about the US -- all that is sold here is the thin filo dough and I far prefer the thicker version, and is all I use when I'm in Greece for savory foods, leaving the thin stuff for sweets.”

  Recipe: Palestinian Spinach Pies (Παλαιστινιακή Σπανακόπιτα)

• “Alternative 1 - Shaping Large Prasopita: Remove the filo from the box, unroll it, and cover any you are not actively using with plastic wrap or a slightly damp cloth.”

  Filo Tips and Recipe for Greek Leek Pie – Prasopita (Πρασόπιτα)

• “Once filo is removed from the package, you either must work very quickly or must cover the filo sheets with a slightly damp cloth.”

  Archive 2008-03-01

• “Place the Prasopites (or tart) in the oven and bake for 30 – 40 minutes, or until the filo is brown and crispy (or the tart pastry is set and lightly browned).”

  Archive 2008-03-01

• “If you want to see how filo is traditionally made in Greece, Maria Verivaki has a video and explanation here.”

  Archive 2008-03-01

• “The flour that Froso mixes on the kitchen table to make noodles, bread, and filo is milled down the street, a day or so before it is used, from her husband Zafiris’ wheat.”

  In a Greek Village: Froso's Table (with Recipe for Pork Kavourma - Καβουρμάς) (for Apples & Thyme)

• “Another wild beast they had him hunting was the filo, which is like the ruffle snake, except that it has a thing like a table leg in its ear.”

  Ma Pettengill

• “With that in mind, I was mortified MORTIFIED to see that I typed "filo" instead of "phyllo" in my posted comment.”

  Baklava the Eas(ier) Way

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