Very thin unleavened dough. Contains choline, vitamins from groups B, A, E, D, H and PP, as well as potassium, calcium, magnesium, iron, iodine, chromium, fluorine, molybdenum, phosphorus, sodium, etc. Sold frozen in layers of 10 or more pieces of different sizes. After thawing, each layer of dough needs to be brushed with butter so that it becomes crispy when baked. Filo dough is used for baking many national dishes of Mediterranean cuisine, for example, Turkish bșiouml;rek, Greek pie with feta and spinach (spanakopita), Bulgarian banitsa. It also makes excellent strudels, pies, baklava. Cheese is baked in filo dough, rolls and snails are made from it with any filling. Filo dough can be prepared independently. In some recipes, it is replaced with unleavened puff pastry. The weight of one sheet is about 150 grams.