filon.

Brit.

/ˈfiːləʊ/, U.S.

/ˈfɪloʊ/

Forms:

α. 1900s– fila, 1900s– filah, 1900s– filla.

β. 1900s– fillo, 1900s– filo, 1900s– phyllo.

Also with capital initial.

Origin: A borrowing from Greek. Etymon: Greek ϕύλλο.

Etymology: < modern Greek ϕύλλο flaky pastry (1835 or earlier), extended use of ϕύλλο leaf < ancient Greek ϕύλλον leaf (see phyllo- comb. form).In α. forms ultimately after the modern Greek plural form ϕύλλα, probably immediately via Ladino filas, plural noun (18th cent. or earlier; ultimately < modern Greek ϕύλλα, plural of ϕύλλο leaf + Spanish -s, plural morpheme). The now usual Ladino name for the leaves of flaky pastry is yufkas ( < Turkish).

A kind of dough that can be stretched into very thin sheets, used in layers to make sweet or savoury pastries, esp. in eastern Mediterranean cookery. Also: pastry made from layers of this dough.

ΘΚΠ

the world > food and drink > food > dishes and prepared food > pastry > [noun] > types of pastry

puff paste1598

bread pastea1654

wafer-paper1718

puff pastry1788

suet crust1809

pâte brisée1824

pasta frolla1848

chou pastry1892

puff1908

filo1946

shortcrust pastry1951

the world > food and drink > food > dishes and prepared food > pastry > [noun] > dough for pastry

filo1946

1946 Atlanta Constit. 7 July (Amer. Weekly section) 34/3 Fila (dough leaves).

1955 E. David Bk. Mediterranean Food 42 Burek are little pastries filled either with..spinach or fresh cream cheese... The pastry used is called ‘Fila’, which is something like flaky pastry, rolled out very thinly.

1979 Gourmet Dec. 60/3 Brush 1 sheet of phyllo with the butter and cut it lengthwise into 4 strips.

1997 TV Quick 7 June (Granada Region ed.) 25/2 Filo always looks difficult to use, but keep the sheets covered with a damp cloth and you'll find it much less bother than rolling out ordinary pastry.

2002 R. Sterling et al. World Food: Greece 44 Horta rolled in a long tube of filo, twisted into a tight spiral and baked.

Compounds

General attributive, as filo dough, filo paste, filo pastry, etc.

ΚΠ

1949 Lowell (Mass.) Sun 10 Nov. 16/5 Desserts are..filo dough with a sweet filling.

1955 P. Smouha Middle Eastern Cooking 14 For some of the sweet and pastry dishes in the East, filah pastry is used.

1981 N. Cox Good Food from Farthinghoe 212 These little crisp parcels of filo paste (tissue paper layers of strudel dough) are found all over the Middle and Far East.

1990 Los Angeles June 115/2 Galactoboureco.., a passionate custard in a filo shell sweetened with a cinnamon-and-honey syrup.

2005 C. Brookmyre All Fun & Games until Somebody loses Eye (2006) 288 A deep-fried egg in the lightest filo pastry, stuffed with spinach.

This entry has been updated (OED Third Edition, September 2016; most recently modified version published online March 2022).

单词	filo
释义	filon. Brit. /ˈfiːləʊ/, U.S. /ˈfɪloʊ/ Forms: α. 1900s– fila, 1900s– filah, 1900s– filla. β. 1900s– fillo, 1900s– filo, 1900s– phyllo. Also with capital initial. Origin: A borrowing from Greek. Etymon: Greek ϕύλλο. Etymology: < modern Greek ϕύλλο flaky pastry (1835 or earlier), extended use of ϕύλλο leaf < ancient Greek ϕύλλον leaf (see phyllo- comb. form).In α. forms ultimately after the modern Greek plural form ϕύλλα, probably immediately via Ladino filas, plural noun (18th cent. or earlier; ultimately < modern Greek ϕύλλα, plural of ϕύλλο leaf + Spanish -s, plural morpheme). The now usual Ladino name for the leaves of flaky pastry is yufkas ( < Turkish). A kind of dough that can be stretched into very thin sheets, used in layers to make sweet or savoury pastries, esp. in eastern Mediterranean cookery. Also: pastry made from layers of this dough. ΘΚΠ the world > food and drink > food > dishes and prepared food > pastry > [noun] > types of pastry puff paste1598 bread pastea1654 wafer-paper1718 puff pastry1788 suet crust1809 pâte brisée1824 pasta frolla1848 chou pastry1892 puff1908 filo1946 shortcrust pastry1951 the world > food and drink > food > dishes and prepared food > pastry > [noun] > dough for pastry filo1946 1946 Atlanta Constit. 7 July (Amer. Weekly section) 34/3 Fila (dough leaves). 1955 E. David Bk. Mediterranean Food 42 Burek are little pastries filled either with..spinach or fresh cream cheese... The pastry used is called ‘Fila’, which is something like flaky pastry, rolled out very thinly. 1979 Gourmet Dec. 60/3 Brush 1 sheet of phyllo with the butter and cut it lengthwise into 4 strips. 1997 TV Quick 7 June (Granada Region ed.) 25/2 Filo always looks difficult to use, but keep the sheets covered with a damp cloth and you'll find it much less bother than rolling out ordinary pastry. 2002 R. Sterling et al. World Food: Greece 44 Horta rolled in a long tube of filo, twisted into a tight spiral and baked. Compounds General attributive, as filo dough, filo paste, filo pastry, etc. ΚΠ 1949 Lowell (Mass.) Sun 10 Nov. 16/5 Desserts are..filo dough with a sweet filling. 1955 P. Smouha Middle Eastern Cooking 14 For some of the sweet and pastry dishes in the East, filah pastry is used. 1981 N. Cox Good Food from Farthinghoe 212 These little crisp parcels of filo paste (tissue paper layers of strudel dough) are found all over the Middle and Far East. 1990 Los Angeles June 115/2 Galactoboureco.., a passionate custard in a filo shell sweetened with a cinnamon-and-honey syrup. 2005 C. Brookmyre All Fun & Games until Somebody loses Eye (2006) 288 A deep-fried egg in the lightest filo pastry, stuffed with spinach. This entry has been updated (OED Third Edition, September 2016; most recently modified version published online March 2022). < n.1946
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