The usual preparation of fillo dough is by layering the sheets basted with butter or olive oil to become a top crust, or a pocket for savory or sweet fillings
Liquid error (layout/theme line 143): Nesting too deep
Liquid error (layout/theme line 146): Nesting too deep
Liquid error (layout/theme line 149): Nesting too deep
Liquid error (layout/theme line 167): Nesting too deep
Liquid error (layout/theme line 169): Nesting too deep
Liquid error (layout/theme line 195): Nesting too deep
