phyllo

Literally translated, the Greek word phyllo means “leaf.” Culinarily, it refers to tissue-thin layers of pastry dough used in various Greek and Near Eastern sweet and savory preparations, the best known being baklava and spanakopita. Phyllo (also spelled filo ) is very similar to strudel dough. Packaged fresh and frozen phyllo dough is readily available — the former in Greek markets, the latter in supermarkets. Unopened, phyllo can be stored in the refrigerator for up to a month. Once opened, use within 2 to 3 days. Frozen phyllo can be stored for up to 1 year. Thaw overnight in the refrigerator. Refreezing phyllo will make it brittle.

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