The fyllo is rolled with the most traditional way, like our greek grandmothers did with the rolling pin (moulder) on the traditional sofra. What makes this product innovatory is that we take off (with the most naturall way) an amount of the moisture, as a result the fyllo is kept “alive” and crispy after baking.

Ingredients: Wheat Flour, corn starch, filtered water, salt, extra virgin greek olive oil, citric acid, turmeric, potassium sorbate 1%,

Produced in a production lane that uses milk and nuts.

Instructions of Use

Apply Butter on a round baking pan (diameter: 42cm)

Place half of fyllo, oiling each one.

Fill with preffered filling

Place the rest of the fyllo on top after applying oil on each one of them.

Apply oil on top of the pie and cut it to pieces so the hydration can vaporize resulting the pie to be crunchy.

Bake in a pre heated oven (170C) for about 1 hour.

Preservation

Preserved in fridge (0C to 4C) for about 40 days after day of production,

Leave it to a warm place before using it for best results.