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Filo or phyllo dough (Greek word meaning leave) is widely used in Greek cuisine to also prepare typical and authentic savoury and sweet recipes!
It is the dough used for the preparation of spanakopita (spinach pie), tyropita or tiropita (feta cheese pie) or pastourmadopita (pastourma and kasseri cheese pie), but it is ideal for making the famous baklava with walnuts and other syrup desserts such as galaktoboureko (cream dessert) and portokalopita (orange pie) among others.
It is supple, thin and slightly elastic, so it requires delicate handling and cooking. It gets quite crispy once cooked.
Might contain traces of eggs and lactose.
Nutritional Values per 100g
Ingredients: Wheat flour, water, corn starch, salt and preservative E202, , E920.
Reference : BEKFI001
Net weight : 500g
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Filo dough 500g
Filo or phyllo dough (Greek word meaning leave) is widely used in Greek cuisine to also prepare typical and authentic savoury and sweet...
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Spanakopita or spinach pie with phyllo dough (in that case) is a traditional Greek dish that can be served as a mezze or a main dish or as a snack !
La tyropita ou le feuilleté à la feta est un plat traditionnel grec qui peut être servi comme un mezze, un plat principal ou comme un snack !
Ce gâteau est très apprécié en Grèce et accompagne parfaitement le café. C'est un dessert facile à réaliser avec des ingrédients simples !
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