What is Greek Filo?
Phyllo (or filo, in Greek: φύλλο, pronounced FEE-low) is the dough used in a variety of Greek sweet pastries and savory dishes such as baklava and spanakopita. The tissue-thin layers make for flaky results but can also be challenging to work with.
Can spanakopita be made in advance?
Do Ahead: Spanakopita can be made 1 day ahead. Do not unmold; wrap pan in plastic and chill. Reheat in a 300° oven 30 minutes.
What goes good with spanakopita?
Spanakopita makes a great side dish for large holiday dinners next to lamb or lemon chicken. But it can easily stand alone as the main dish. Serve it with a big salad like Greek salad; Balela; or this Mediterranean chickpea salad, and favorite dips like Greek Tzatziki or Roasted Garlic Hummus.
What temperature should I cook filo pastry?
Never handle phyllo with wet hands. Bake phyllo pies and pastries at approximately 350 F / 175 C on the rack just below the middle of the oven. Defrost properly following package and/or recipe directions. While working, keep unused phyllo covered to prevent drying.
What is the difference between phyllo and Filo?
Phyllo (also spelled filo), which means “leaf” in Greek, is tissue-thin sheets of dough that have very little fat. Many popular Greek dishes, such as baklava and spanakopita, are made with phyllo dough. Phyllo dough can also make great edible serving cups for appetizers or desserts.
Is filo dough the same as puff pastry?
Phyllo, or filo, dough is puff pastry’s Greek cousin. They’re both known for layers of dough. While puff pastry is created by incorporating butter into the dough, phyllo dough is virtually free of any fat—that gets added in right before baking. Phyllo dough doesn’t puff when it bakes—it crisps.
Why is my spanakopita soggy on the bottom?
The main two reason for soggy spanakopita is the spinach or the ricotta cheese. Spinach must be well wilted. Look for little to no remaining moisture in the skillet. If you do this ahead of time, put it in the fridge, uncovered to let it dry out even more.
What wine goes with spanakopita?
In my experience, Pinot Noir is consistently the perfect pairing for spanakopita. The red fruit and earthy flavor profile of this light red wine complements the rich buttery dough and the fresh herbs of this Greek pastry incredibly well.
How long should I cook filo pastry?
Brush the top layer of filo pastry with the last of the melted butter. Lightly score the top of the pie with a sharp knife. Bake it in the preheated oven for 45-50 minutes, or until the filo pastry crust is a deep golden-brown.
Can you brush filo pastry with olive oil?
Brush the baking pan with some olive oil and spread one sheet of phyllo dough in it. Dip a pastry brush into the olive oil and drizzle over the sheet of phyllo dough without letting the brush directly touch the phyllo.
Where do I find filo pastry?
Filo can be found in the supermarket , usually in the chiller near where you’ll find things like pizza bases. It should be stored refrigerated, and once opened can be kept for up to a week. Filo can be used to substitute for other pastry, but it has quite a different texture and taste.
What are the different types of Greek pastries?
Top 10 most popular Greek pastries Pitarakia. Pitarakia is a specialty of Milos Island, consisting of small half-moon-shaped pastries filled with cheese. Samsades. Hortopita. Kalitsounia. Diples. Galaktoboureko. Tiropita. Loukoumades. Bougatsa. Spanakopita.
What is the origin of filo pastry?
History of Filo Dough. Most food historians agree that filo dough has its roots in the Byzantine time period . Because of the ingenuity of the people at the time, they were very efficient at growing wheat and creating flour. As a result, they made massive amounts of dough that they baked as bread, pastries, and other treats.
Can filo dough be used instead of puff pastry?
There are some recipes where you could substitute puff pastry, but it will give a different feel. Filo is much more crumbly and light, while puff pastry will be denser. As a rule of thumb, if you are using filo for recipes where you just want a flaky pastry, then puff pastry may work instead , such as some appetizer bites, but otherwise I’d suggest you don’t substitute.