Athens Phyllo Pastry Sheets Fillo Dough

Athens Phyllo Pastry Sheets Fillo Dough


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Approx. 40 (9"X14") Fillo Sheets; 20 per 8 oz. roll. Recipe: Spanakopita


Enriched Wheat Flour (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, Corn Starch, Dextrose, Maltodextrin, Vital Wheat Gluten, Salt, Canola Oil, Preservatives (Calcium and/or Sodium Propionate, Potassium Sorbate), Citric Acid.


To thaw Athens Fillo®: Remove fillo roll(s) from box, wrapped, and thaw at room temperature about 2 hours or thaw overnight in refrigerator. If using one roll only, immediately return unused fillo roll to freezer. Remove thawed fillo from refrigerator to bring to room temperature when beginning to prepare other ingredients. To use Athens Fillo®: Prepare all ingredients for recipe before opening the thawed fillo. Carefully unroll fillo sheets onto a smooth, dry surface. Cover fillo with plastic wrap, then a slightly damp towel to prevent drying out. Uncover to remove fillo sheets as needed, then promptly recover the remainder. Working from edges towards the center, lightly brush each layer of fillo with melted butter, margarine, oil, or spray with a thin coating of cooking spray. To store unused Athen Fillo®: Promptly reroll unused fillo sheets in plastic wrap. Refrigerate opened fillo up to 1 week, or refreeze up to 2 months. Thawed, unopened fillo may be stored up to 4 weeks in refrigerator. Keep frozen.

Always refer to the actual package for the most accurate information