Fillo Pastry

Nothing compares to the light-as-air crispiness of traditional Fillo Pastry -

and for over 60 years, our family has perfected the art of creating paper-thin, deliciously flaky ready to bake Fillo.

Unlike puff pastry, which relies on fat content to ‘layer’ when it is cooked, Fillo Pastry is traditionally made with a minimal amount of oil – making it a healthy and delicious alternative. You can choose the type and amount of butter or oil and the quantity of Fillo sheets you use to achieve the layering effect, depending on your recipe.

Our family’s fresh, frozen, and thick-style Fillo Pastry is available in a range of sizes for restaurants, caterers and other food service requirements. Home cooks can find it at their local supermarket, and at delicatessens, greengrocers and gourmet food stores around Australia.

Find inspiration for your next sweet or savoury Fillo Pastry creation in our recipe library. Think beyond baklava and spinach pie – there’s potential for new fillings in every shape and size imaginable. Explore our useful cooking tips and handling tips when cooking with Fillo Pastry.

Did you know?

The word Fillo is Greek for ‘leaf’, though it also has origins in the Middle East and other parts of Southern Europe.