Filo dough is a type of pastry dough which is used in many different Greek dishes. It may also be called puff pastry, for its light and fluffy texture, or be spelled phyllo. Filo is a combination of flour, cornstarch, water, and oil. If one is good with pastry, making filo dough may not be much of a challenge. However for those who do not have the time or the “knack,” filo dough is readily available in the freezer or refrigerator sections of must supermarkets.

Filo dough is used to make both sweet and savory pastries in traditional Greek cooking. Filo dough is wrapped around spinach, onions and goat cheese to make delectable spanakopita. Layered dough is used to make baklava, the wonderful, crunchy desert, made of layers of the dough with the addition of honey and either walnuts or pine nuts.

Other cultures have embraced filo dough in their cooking. Today’s streusels are almost always composed of layers of filo dough. As well, one may find the dough used as the exterior for turnovers. Pepperidge Farms fruit turnovers are made with traditional filo dough. The dough makes a perfect substitute for butter or lard crusts for those who are vegans and eschew any animal byproducts. Often filo dough is the preferred choice for covering Beef Wellington.

Some cooks feel challenged using even the premade versions of the dough. Filo dough does have a tendency to dry out very quickly, when it is exposed to air. Also, when the dough becomes too warm, it can be difficult to roll. Most cookbooks suggest choosing a space for working the dough that gives one a large amount of room. A big kitchen table, or a center island countertop may offer one the best chance of success.

When one removes a layer of filo dough for the beginning of layering or stuffing, the rest of the dough should be placed back in the refrigerator and recovered. One should also use a slightly damp cloth on top of the exposed dough to keep it from drying. Baklava, though it seems intricate, is actually one of the easiest ways to first experience using filo dough. The layered dish does not require working much with the dough except to transfer the layers to a baking dish.

Most filo dough is brushed with butter or margarine, though some chefs prefer to brush with egg whites. This brushing step is again necessary to keep the dough from drying out. When baked, filo puffs into multiple tiny layers that are both attractive and quite enjoyable. Once one is familiar with the dough, there are any number of appetizers, main dishes and desserts to make, and one can get quite creative as to fillings.

Since filo dough comes frozen, it can often be used to create frozen dishes that can be stored for a few weeks and cooked only as necessary. Ability to freeze the dough sometimes depends upon the recipe and ingredients used, as extra ingredients may not freeze well. Yet most traditional offerings like spanakopita, freeze well and will bake nicely when needed. By itself, filo dough can be kept for up to two months in the freezer, and will generally keep for at least two weeks in the refrigerator.