Home > Fillo Talk > FAQ | About Fillo
Guidelines to Using our Fillo:

What do I need to do before I open the box of Fillo Dough?

We sell our fillo either refrigerated or frozen. If you buy frozen you need to defrost it in the fridge for at least 8 hours (or overnight) Doing this step ensures that any frost inside the box won't dampen the fillo and the sheets won't stick together.

THAWING DIRECTIONS:
Place frozen fillo in the refrigerator for 7-8 hours or overnight to thaw. Allow unopened fillo package to stand at room temperature for about 2 hours before using.

If the fillo is already refrigerated, just remember to leave it on the counter for a couple of hours to come to room temperature before working with it. Again, this small delay will ensure your fillo will be in in tip top shape for your recipe.

HANDLING TIPS: Prepare all the ingredients for the recipe before opening the fillo dough package. When ready, remove fillo and unroll on a large smooth surface. Take off the number of sheets you need and cover them with wax paper, or a clean kitchen towel so they do not dry out.
Re-roll the unused sheets and wrap tightly with plastic wrap and replace in the box or a large zip lock bag.. Fillo dough can be refrozen for up to three weeks or refrigerated for several days after opening.


How thick do you want your fillo?


We sell fillo in three different thicknesses ranging from #4 (thinnest) to a #10 (thickest)

Each box of fillo weighs 1lb and has the number of expected sheets on the side. This is just a guideline. All kinds of things can affect the amount of sheets in a pound of fillo. Humidity, the flour, the equipment, all play a part in the outcome on a particular day/run. If you need a specific number of sheets, you may want to purchase two boxes to be sure you have enough for your recipe.



Our #4 comes in two sizes (14"x18" & 12"x17") and is perfect for most fillo uses. From light sweet pastries or crusts for pie toppings. It's thinness may be harder to handle if you are not used to it. If your filling is juicy or will stay wet, you may look for a heavier dough such at the #7 or #10.



The # 7 is available in one sheet size (14"x18") and is a mid-weight sheet of dough. A great all-purpose choice.



# 10 - Horiatiko,
Also known as Country Style Fillo is also our thickest. Mimicking homemade, our country fillo it is a bit thicker and more forgiving than the thinner versions. Useful for all recipes, perfect for pie crusts, or homemade spanakopita or anywhere you want a thicker firmer bite to your recipe. You get approximately 7 (14" x 18") sheets per 1 lb box.






Our Organic Fillo Family - Whole Wheat Fillo, Organic Spelt Fillo & Organic White Fillo
These organic sheets measure 13" x 18" and are somewhere between a # 4 and a # 7 in thickness - with approximately 16 sheets per box.





And then there is Kataifi, a type of "shredded" Fillo
Traditionally used for making desserts, it is coming into mainstream restaurants with local chefs creating dishes with fish, meats, pie crusts, and many more imaginative uses. It is easy to use and bakes up nice and crispy/crunchy. Comes in a 1lb box.




Can I refreeze any extra fillo?

Absolutely! Re-roll the unused sheets and wrap tightly with plastic wrap and replace in the box or a large zip lock bag.. Fillo dough can be refrozen for up to three months or kept refrigerated for several days after opening.




If you still have some questions about fillo, please email them to us so we can add them to this page. Thanks!
-ed