to produce a laminated dough containing thin layers of dough and fat. Filo can be used in many ways: layered, folded, rolled, or ruffled, with various fillings. List of filo-based pastries Baklava – Ottoman 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. Börek – A savory Ottoman filo pie. Bougatsa – A type of Greek breakfast pastry. Bülbül yuvası – A Turkish dessert with pistachios and syrup. Bundevara – A Serbian sweet pie filled with pumpkin. Flia – An Albanian dish consisting of multiple crêpe-like layers brushed with cream and served with sour cream. Galaktoboureko – A Greek dessert consisting of filo and semolina custard. Gibanica – A Balkan dish made from filo, white cheese, and eggs. Pastizz – A savory pastry from Malta filled with ricotta or mushy peas. Spanakopita – A Greek spinach pie. Tiropita – A Greek dish similar to Börek, filled with a cheese-egg mixture. Zelnik – A savory pie from the Balkans. Jabukovača – Bosnian pastry made of filo dough stuffed with apples. See also Flaky pastry Puff pastry Brik Samosa Strudel Wonton References Bibliography Perry, Charles. "The Taste for Layered Bread among the Nomadic Turks and the Central Asian Origins of Baklava", in A Taste of Thyme: Culinary Cultures of the Middle East (ed. Sami Zubaida, Richard Tapper), 1994. . Engin Akın, Mirsini Lambraki, Kosta Sarıoğlu, Aynı Sofrada İki Ülke: Türk ve Yunan Mutfağı, Istanbul 2003, . External links Greek pastries Middle Eastern cuisine Balkan cuisine Doughs Turkish pastries