This paper thin pastry is used for making meat, vegetable, cheese and egg dishes as well as sweet pastries. It can be purchased in 1 pound packages in some specialty stores, or you can make your own, using this recipe.

2 2/3 c. flour
1 tsp. salt
1/2 c. warm water
2 tbsp. oil

Sift flour and salt into a bowl. Gradually add water, stirring to make a stiff dough. Turn onto a pastry board. Place oil in a bowl and spread a little of it on the palms of your hands. Knead the dough adding more oil to your hands when it becomes sticky. Continue until you have a smooth, elastic ball of dough and the oil is nearly all used. Then roll the ball in the oil to cover all sides, place a clean cloth over the bowl and let rest 2 hours. (A barely warm oven is a good place for this). Separate 1/4 of the dough and roll to 1/4 inch thickness on a board rubbed with cornstarch. Cover with cloth and let rest 10 minutes. Cover a table (card table or larger) with a smooth cloth and carefully lift dough onto it. Put your hands under the dough, palms down, and gently stretch dough with the backs of your hands, working your way around the table, until dough is as thin as tissue paper. Do not worry if it hangs down around the edges. Cut off the thicker edge and save the scraps. (They can be used by putting them in a moist bowl, kneaded and rolled again). The Filo is now ready to be cut in pieces with scissors if you wish to use it moist. If you prefer dry Filo, allow it to stand about 10 minutes, then cut into desired size. Hints On Handling Filo: Use moist, not dry, sheets of Filo, with moist mixtures (cheese, custard, meat or vegetable fillings). Always use moist Filo in a recipe in which the Filo is rolled or folded. Dry Filo can be sprinkled or brushed with water to make it more pliable. Because the sheets of Filo dry quickly, keep all but the sheet you are working with, covered with a towel. Do not unwrap Filo until you have the filling prepared and are ready to use it. Filo will keep for several months frozen. Keep package sealed tight while frozen. Thaw at room temperature when ready to use.