"Filo" or "phyllo" - the English term comes from the Greek name, which means leaf.

     Filo dough is made with flour, water, salt and a small amount of oil or white winegar, though some dessert recipes also call for egg yolks.

     Filo can be used in many ways: layered, folded, rolled or ruffled with various fillings.

     Various pastries made with filo include:

Baklava - A Turkish dessert with layers of filo with chopped nuts, sweetened and held together with syrup and honey.

Banitsa - A Bulgarian dish consisting of eggs, cheese and filo baked in the oven.

Börek - A savory filo pie originally from the Ottoman Empire.

Bougatsa - A type of Greek breakfast pastry.

Strudel - Filo wraped around filling such as cooked, sweetened apple pieces, part of Austrian cuisine.

     Baked phyllo should be stored in an airtight container for up to 3 days or frozen for up to 3 months.

     Handmade filo takes time and skill, requiring progressive rolling and stretching to a single thin and very large sheet.

     We present our own signature version of handmade filo pastry pies, with a Eastern European influence,called PLACINTE appreciated and cherished for many generations.

     You have a choice of different fillings: Sweet and Savoury, Meaty, Vegetarian or Vegan. Simply and yet full of flavour and originality.