Filo or phyllo (Greek: φύλλο "leaf") is a very thin unleavened dough used for making pastries such as baklava and börek in Middle Eastern and Balkan cuisines. Filo-based pastries are made by layering many sheets of filo brushed with olive oil or butter; the pastry is then baked.

Property Value
dbo:abstract
  • Filo or phyllo (Greek: φύλλο "leaf") is a very thin unleavened dough used for making pastries such as baklava and börek in Middle Eastern and Balkan cuisines. Filo-based pastries are made by layering many sheets of filo brushed with olive oil or butter; the pastry is then baked. (en)
dbo:thumbnail
dbo:wikiPageEditLink
dbo:wikiPageExtracted
  • 2017-09-29 23:43:32Z (xsd:date)
  • 2018-04-30 05:24:54Z (xsd:date)
dbo:wikiPageHistoryLink
dbo:wikiPageID
  • 1255728 (xsd:integer)
dbo:wikiPageLength
  • 7126 (xsd:integer)
  • 7396 (xsd:integer)
dbo:wikiPageModified
  • 2017-08-30 22:20:39Z (xsd:date)
  • 2018-04-10 12:06:04Z (xsd:date)
dbo:wikiPageOutDegree
  • 66 (xsd:integer)
dbo:wikiPageRevisionID
  • 798086377 (xsd:integer)
  • 835727125 (xsd:integer)
dbo:wikiPageRevisionLink
dbp:alternateName
  • Filo pastry, phyllo, fillo (en)
dbp:caption
  • Baklava, made with filo pastry (en)
dbp:imageSize
  • 250 (xsd:integer)
dbp:mainIngredient
  • Flour dough (en)
dbp:name
  • Filo (en)
dbp:noCommons
  • true (en)
dbp:noRecipes
  • true (en)
dbp:type
dbp:wikiPageUsesTemplate
dct:subject
rdfs:comment
  • Filo or phyllo (Greek: φύλλο "leaf") is a very thin unleavened dough used for making pastries such as baklava and börek in Middle Eastern and Balkan cuisines. Filo-based pastries are made by layering many sheets of filo brushed with olive oil or butter; the pastry is then baked. (en)
rdfs:label
  • Filo (en)
owl:sameAs
foaf:depiction
foaf:isPrimaryTopicOf
is dbo:ingredient of
is dbo:wikiPageDisambiguates of
is dbo:wikiPageRedirects of
is foaf:primaryTopic of