filo
filo pastry
phyllo
fillo

You can make spring roll type things using filo pastry.

Repeat the process with the remaining sheets of filo pastry.

Filo pastry is available in Greek food shops and large supermarkets.

Lastly dab the top of filo pastry with more oil.

Cover the remaining five filo pastry sheets with a clean cloth.

Trim the filo pastry to fit the baking tray if necessary.

Remove the filo pastry sheets from their packaging and place them on a clean work surface.

Melt the butter and cut the filo pastry into 10 cm (4 in) strips.

Layer up three sheets of filo pastry, brushing with butter between each sheet.

Cut the filo pastry into four equal pieces.

Now take out 8 sheets of filo pastry.

Take a piece of filo pastry and brush the edges with the melted margarine.

Fragrant lamb is served over ratatouille with little filo pastries on the side.

Fold each sheet of filo pastry in half lengthways.

Place four or five sheets of filo pastry in the bottom, brushing between each layer with melted butter.

Brush the filo pastry all over with the butter and sprinkle over the rosemary.

Brush the top layer of filo pastry with the last of the melted butter.

-Repeat the process according to how many sheets of filo pastry the recipe requires.

The braised lamb shoulder in filo pastry is tender and juicy, a solid choice.

Baklava is made of filo pastry filled with chopped nuts and soaked in honey.

Cheesecakes are similar to bourekia but with a filo pastry cover instead.

You know, filo pastry is very in now.'

Machines for producing filo pastry were perfected in the 1970s, which have come to dominate the market.

Take 1 piece of filo pastry and brush some melted butter on one side, then fold it in half lengthways.

With a sharp knife, trim the filo pastry sheets to a size just smaller than your baking sheet.

Cut out a 6- or 7-inch circle from the phyllo.

Bake until the phyllo is golden brown, about 45 minutes.

Spread one sheet of the phyllo on a work surface.

Sympathetic now, Eve took out the phyllo and gave it to him.

I'm under the impression that phyllo is hard to get."

Fold the sides of the phyllo in over the filling.

To make the phyllo, preheat the oven to 375 degrees.

Repeat this step until you have used all the phyllo and the filling.

Layer slices on the phyllo, starting from the outside and working toward the middle.

Bake until phyllo is crisp and browned, about 12 minutes.

Cover with three sheets of phyllo, buttering each as before.

Fold edges of phyllo up and over to seal all around.

Pull the phyllo strands apart and place them in a large bowl.

Do you remember the first time you worked with phyllo dough?

Unfold the phyllo and cut the stack of sheets in two.

Turn in the phyllo edges and continue to roll.

Connecting the two geometric structures is a bridge of phyllo.

Sprinkle final 1/3 of nut and sugar mixture over phyllo.

Today the clientele for its phyllo has changed, the Fables say.

That featherweight phyllo was the starting point for my favorite dishes.

Roll up the salmon in the phyllo to make a neat packet.

For the tops, cut four sheets of phyllo in half and butter lightly.

Add remaining chicken and a couple more leaves of phyllo brushed with butter.

Cut phyllo all the way through into 12 rectangles.

Place a stack of layered phyllo on a clean dry surface.