Filo is pastry in sheets so thin you can almost see through them. Cooks brush each sheet with oil or melted butter and lay many sheets on top of one another. In the oven the layers dry and lift apart, so the food comes out light and crisp, and it breaks into flakes.

Filo is pastry in sheetsfilo是一片一片的麵皮，so thin you can almost see through them薄到你幾乎可以透視過去。Cooks brush each sheet with oil or melted butter廚師會在每一片上刷油或融化的奶油，and lay many sheets on top of one another然後把很多片疊在一起。In the oven the layers dry and lift apart進烤箱之後，這些層會變乾、彼此分開，so the food comes out light and crisp所以做出來的東西又輕又脆，and it breaks into flakes而且會裂成一片一片。

A nut-and-honey sweet in many thin layers is the famous example, and many Greek and Middle Eastern pies use it too. You usually buy it ready-made in a packet, and you have to work a little fast so the sheets do not dry out and crack.

A nut-and-honey sweet in many thin layers用很多薄層做成的堅果蜂蜜甜點is the famous example是最有名的例子，and many Greek and Middle Eastern pies use it too很多希臘和中東的派也會用它。You usually buy it ready-made in a packet你通常會買已經做好裝在包裝裡的filo，and you have to work a little fast而且動作要快一點，so the sheets do not dry out and crack這樣麵皮才不會變乾裂開。

Though actually, packets often say phyllo, which is the same pastry, just another spelling.

Though actually不過其實，packets often say phyllo包裝上常常寫phyllo，which is the same pastry是同一種麵皮，just another spelling只是拼法不同。

And filo is not the puffy pastry Taiwan bakeries often call 酥皮. That pastry rises in thick flakes from butter folded into dough. Filo stays in paper-thin leaves.

And filo is not the puffy pastry而且filo不是那種蓬鬆的麵皮Taiwan bakeries often call 酥皮台灣麵包店常常叫做酥皮的那種。That pastry rises in thick flakes那種麵皮會膨起成厚厚的一層一層，from butter folded into dough是因為奶油被摺進麵團裡。Filo stays in paper-thin leavesfilo則是一直維持在薄如紙的一片一片。