Some of the most common ingredients found in the Filipino pantry are chili (sili), Chinese sausage (Longaniza; longganisa), coconut (niyog), cornflour, garlic (bawang), ginger (luya), mushrooms, pandan leaf (screwpine), tomato (kamatis) and lemon grass (tanglad). Chili (Sili).
(Redirected from Phyllo) Filo (or phyllo) (Greek: ÏÏÎ»Î»Î¿ leaf) is a very thin unleavened dough used for making pastries such as baklava and bÃ¶rek in Middle Eastern, Greek, and Balkan cuisines. Filo-based pastries are made by layering many sheets of filo brushed with olive oil; the pastry is then baked.
Preparation. You have to work quickly with filo pastry otherwise it dries out â itâs best to keep it in the plastic wrapping or cover it with a damp cloth while youâre working with it. The layers are usually brushed with melted butter or oil to help them brown.Filo pastry can be fried or oven-baked and cooks very quickly.It's used to make a wide variety of sweet and savoury dishes, such as Greek spanakopita (spinach and cheese triangles) or decadent baklava (honey and nut pastries).he layers are usually brushed with melted butter or oil to help them brown. Filo pastry can be fried or oven-baked and cooks very quickly. It's used to make a wide variety of sweet and savoury dishes, such as Greek spanakopita (spinach and cheese triangles) or decadent baklava (honey and nut pastries).