filo
UK[ˈfiːləʊ]US[ˈfiːloʊ]
n
A type of very thin, unleavened dough used in layers to make pastries and pies in Greek and Middle Eastern cooking.
Etymology
The word 'filo' is a direct borrowing from Modern Greek φύλλο (phýllo), meaning 'leaf'. This is a metaphorical reference to the dough's characteristic thin, sheet-like quality, similar to a leaf. The Greek term itself derives from the ancient Greek φύλλον (phýllon), which carried the same meaning. The adoption of 'filo' into English reflects the globalization of culinary terms and specifically the popularity of dishes like baklava and spanakopita, where the layered, leaf-thin dough is a defining ingredient.
Analysis
This word is a simplex loanword from Modern Greek. It is not productively segmented using English morphemes.
Examples
The baklava was made with dozens of delicate layers of buttered filo.
You need to work quickly with filo dough to prevent it from drying out.
The recipe calls for a package of frozen filo pastry sheets.