'Filo' or "phyllo"- the English term comes from the Greek name, which
means leaf.

 

Filo dough is made with flour, water, salt and a small amount of oil or
white vinegar, though some dessert recipes also call for egg yolks.

 

Filo can be used in many ways: layered, folded, rolled, or ruffled, with
various fillings.

 

Famous pastries made with filo include:
Baklava - A Turkish dessert with layers of filo with chopped nuts, sweetened
and held together with syrup or honey.
Banitsa - A Bulgarian dish consisting of eggs, cheese and filo baked in the
oven.
Bōrek - A savory filo pie originally from the Ottoman Empire.
Bougatsa - A type of Greek breakfast pastry.
Strudel - Filo wrapped around a filling such as cooked, sweetened apple
pieces, part of Austrian cuisine.

 

Baked phyllo should be stored in an airtight container for up to 3 days or
frozen for up to 3 months.

 

Handmade filo takes time and skill, requiring progressive rolling and
stretching to a single thin and very large sheet.

 

We present our own signature version of handmade filo pastry pies, with
a Eastern European influence, called PLACINTE appreciated and cherished for
many generations.

 

You have a choice of different fillings: Sweet and Savoury, Meaty,
Vegetarian or Vegan. Simple and yet full of flavour and originality.