“Dinner last night was goat cheese tart in filo pastry with sauteed mushrooms.”
“Katiez, anyone who can buy fresh filo is completely lucky in my book.”
“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.”
“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.”
“Once filo is removed from the package, you either must work very quickly or must cover the filo sheets with a slightly damp cloth.”
“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).”
“If you want to see how filo is traditionally made in Greece, Maria Verivaki has a video and explanation here.”
“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.”
“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.”
“With that in mind, I was mortified MORTIFIED to see that I typed "filo" instead of "phyllo" in my posted comment.”
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