Meaning of filo in English:


Pronunciation /ˈfiːləʊ/


(also phyllo)
mass noun
  • A kind of dough that can be stretched into very thin sheets, used in layers to make both sweet and savoury pastries, especially in eastern Mediterranean cooking.

    as modifier ‘filo pastry’
    • ‘Some are made with extremely thin layers of filo pastry and have different shapes.’
    • ‘Line a tart tin with 3-4 sheets of filo pastry, well brushed with melted butter.’
    • ‘The traditional Arab dessert is baklava, which is an exquisite pastry with layers of phyllo dough covered with nuts and honey.’
    • ‘A peppery, spinach-and-feta-stuffed turnover of brittle phyllo pastry is a kick.’
    • ‘A favorite kind of sweet is layers of a thin pastry called filo, filled with nuts or creams, similar to baklava.’
    • ‘I've also come up with sweet phyllo dough; nut milks and nut butter are crucial to what I do.’
    • ‘Place 3-4 layers of phyllo dough on the bottom of the pan.’
    • ‘Lay a first sheet of filo dough on a large cutting board or clean work surface, covering the stack of remaining sheets with a piece of saran wrap topped with a damp dish towel.’
    • ‘Lightly brush the sheet of filo dough with olive oil, then sprinkle with roughly a tablespoon of breadcrumbs.’
    • ‘In other words, exactly what you expect of filo pastry parcels.’
    • ‘It is very easy to make, using Greek filo pastry from the supermarket and whatever apples you can find.’
    • ‘Baklava, that sweet, messy pastry made of filo dough, nuts and honey is a treat in both countries.’
    • ‘These light and crisp bite-sized parcels of mozzarella and pesto can be made with Chinese spring-roll pastry (wonton wrappers) or filo.’
    • ‘To serve as filo parcels, cut a sheet of filo in half lengthways and brush one half with butter.’
    • ‘The signature dish consists of filo pastry stuffed with haggis sitting on a sweet plum sauce.’
    • ‘Place three or four layers of filo pastry in an oven proof tray, brush them with unsalted butter (can be done with polyunsaturated oil if desired).’
    • ‘Lay out sheets of filo pastry and brush lightly with some melted butter.’
    • ‘Lay 3 sheets of filo pastry flat on a tea towel, brushing between each sheet with melted butter.’
    • ‘Filo dough can be made by hand, but unless you are very accomplished you can never make it as thin as it is produced by machine.’
    • ‘Make sure that your work surface is perfectly dry or else the filo will stick and turn into mush.’


1940s from modern Greek phullo ‘leaf’.