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bn:00062140n
Noun Concept
Categories: Balkan cuisine, Doughs, Webarchive template wayback links, Greek pastries, Turkish pastries
EN
phyllo  filo  fillo  filo dough  filo pastry
EN
Tissue thin sheets of pastry used especially in Greek dishes WordNet 3.0
Definitions
Relations
Sources
EN
Tissue thin sheets of pastry used especially in Greek dishes WordNet 3.0 & Open English WordNet
Filo or phyllo is a very thin unleavened dough used for making pastries such as baklava and börek in Middle Eastern and Balkan cuisines. Wikipedia
Very thin unleavened dough used for making pastries. Wikipedia Disambiguation
Unleavened dough Wikidata
A type of dough, originating in Mediterranean cuisine, that is used in thin layers to make pastries (such as baklava and apple strudel) and pies and becomes very flaky when cooked. Wiktionary
Type of dough. Wiktionary (translation)
IS A
puff paste
food
pastry
PART OF
baklava
strudel
spanakopita
bülbül yuvası
galaktoboureko
+10 relations
HAS KIND
baklava
MATERIAL USED
flour
WordNet 3.0 & Open English WordNet
EN
phyllo
Wikipedia
EN
filo
Wikidata
EN
phyllo
Wiktionary
EN
phyllo
Wikipedia Redirections
EN
fillo, filo dough, filo pastry, Kotopita, phyllo, phyllo dough, phyllo pastry
Wikidata Alias
EN
filo, Phyllo, phyllo dough

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