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Fillo (phyllo)~Learn how to work with it and bake beautifully

11/26/2018

31 Comments

 

Friend Your Fillo

The Greek word for friend is filo (φίλο), pronounced FEE-loh. 

The Greek word for leaf or sheet is fillo (φύλλο)—as in the thin sheets of pastry dough used in savory and sweet dishes—and is also pronounced FEE-loh. 

"So...there you go!"
[In a Greek accent, rolling the “r” in “there,” of course.] 
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For Gus Portokalos in My Big Fat Greek Wedding, all words lead back to Greek!
This week’s blog is all about how to work with fillo (phyllo) dough, with shortcuts and tips that will make your experience a welcoming one. This could be the beginning of a beautiful friendship!

First, lets get acquainted with the vast array of fillo-dough products out there so you can simplify your choices and get cooking. The four major fillo brands are Kontos, Athens, Apollo, and The Fillo Factory. (Click on the links here to learn more, and in our Sources section at the end of this blog to find out where you can purchase in your area or to order online. Keep in mind that fillo dough is perishable, so you want to buy it fresh, if at all possible.) 
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A Numbers Game
You’ll notice numbers on the fillo sheet boxes. Depending on the brand, some tell you what that number means and others just list the number…confusing and stressful, we know! These numbers refer to the thickness of the sheets. The lower the number, the thinner and more delicate the sheet. The thicker the sheet, the easier it is to work with but you’ll need to use more butter or olive oil to keep the baked product from becoming hard and brittle. The sheets come in different sizes as well: 9x14 (for mini pans or individual triangles or rolls), 12x17 (for small pans), and 14x18 (for large pans).

Following is a fillo breakdown, including descriptions, uses, sizes, and baking results for each.
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#4 fillo sheets
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meat-pie rolls
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fillo-nut logs
#4 thin fillo dough: This is the only fillo-sheet thickness we use because it’s perfect for everything and the result is always flawless. It’s been said that #4 is for intermediate to experienced bakers but even a beginner can have success with a few simple (and doable) tips.

·  All purpose, tissue thin, silky, delicate, and pliable. Allow the unopened fillo package to stand at room temperature for about ½ hour before using. #4 requires a light touch with a pastry brush to avoid tearing.

·  Best for everything, including meze (like tyropitakia triangles), entrees (like meat-pie rolls or spanakopita), and pastries/desserts (like fillo-nut logs).

·  Sizes: 9x14, 12x17, 14x18

·  Bakes up soft, light, flakey, and golden in color.

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#7 fillo sheets
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galaktomboureko
#7 thick fillo dough: If you’re a beginner and a little nervous about working with fillo, start here!

·  Thicker and easier to work with than #4, this fillo is still flexible but not as tender or flakey as #4. Allow the unopened fillo package to stand at room temperature for about ½ hour before using. With #7 you'll use fewer sheets than #4 but must apply a more liberal coating of butter/olive oil on each sheet.

·  Best for large entrees (like hortopita, leafy-greens pie) and pan syrup-desserts (like galaktomboureko, custard pie). #7 may also be used to make individual-size meze.

·  Size: 14x18

·  Bakes up slightly flakey, crisp, and golden in color.

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#10 fillo sheets
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baklava
#10 extra-thick Country Style (Horiatiko) fillo dough
·  This is the thickest fillo and the least flexible. Allow the unopened fillo package to stand at room temperature for about ½ hour before using. With #10 you'll use fewer sheets than #7 but must apply an ample coating of butter/olive oil on each sheet.

·  Best for large entrees and country-style savory pies (like melitzanopita, eggplant pie), pan syrup-desserts (like baklava), and strudels. Also great for en papillote-style fish (in parchment), making the entire dish edible.

·  Size: 14x18

·  Bakes up crunchy and golden brown in color.

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rolling kataifi dough
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kataifi baklava roll
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kataifi cones
Kataifi (shredded fillo dough): For a unique and festive presentation!

·  This shredded fillo dough can be formed into shells, nests or cones. You can roll it, layer it, fold it or wrap it. Allow the unopened kataifi package to stand at room temperature for about 2 hours before using. When you remove the kataifi from the package, unroll it and work with small quantities, leaving the remaining kataifi covered as you would fillo sheets (see Flawless Fillo below). Follow your recipe directions for brushing, rolling, layering, etc.

·  Best for party foods, appetizers, entrees, and desserts (like baklava rolls). Layer it in traditional dishes for a distinct texture.

·  Size: 16 ounces

·  Bakes up crunchy with golden strands.

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mini fillo shells
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spinach tarts
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baklava cups
Mini & large fillo shells: Fast and easy serving!

·  Preformed and baked (in the freezer section of your market), these shells are ready to use right out of the package.

·  Best for party foods, appetizers, salads, entrees, and desserts. First lightly brush the inside of the shells with olive oil (they tend to be dry if you don’t), then spoon in your favorite savory or sweet filling.

·  Sizes: 15 mini or 6 large

·  Bakes up crisp. No baking required so you can use these shells for cold salads, puddings or anything that’s ready to serve.

·  TIP: Prepare your filling ahead and assemble/bake as follows. For no-bake recipes, fill shells up to 3 hours ahead (longer could make the shells soggy) and keep them 
​refrigerated until you're ready to serve. For bake recipes, fill shells up to 3 hours ahead, refrigerate, and pop them in a preheated oven just before serving.

Our personal favorite, Kontos—a brand that found its start in 1949 when Evripides Kontos developed the first phyllo-producing machine—offers the widest range of phyllo-sheet products from the thinnest and flakiest #4 to the thickest and most sturdy country-style #10, including #5 phyllo that is not commonly available from other phyllo brands. The #5 is a bit thicker than the #4, making it easier to handle, but still resulting in a flakey pastry. The flavor and texture of this phyllo are noticeably fresh, which translates to easy-to-work-with and a baked product that complements any filling. Also highly rated are their hand-stretched flatbread (pita) varieties. kontos.com
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Flawless Fillo: Fold but don’t spindle or mutilate!
Now that we’ve tackled the what, lets move on to the how—How to unlock the secrets to working with fillo and how to make it work perfectly for you. Follow the 7 key steps and tips below, then do a test run before your big day of baking. This will help you figure out ahead of time which market is reliable for buying the freshest fillo, and you’ll also gain confidence as you become more familiar with the dough. Keep in mind that fillo usually ships frozen from the manufacturer to keep it at its freshest.

1. Buy it refrigerated and use within a couple of days or buy it frozen and keep it frozen until you're ready to use it! The freezer can dry out fillo if thawed and refrozen. We know the package instructions say you can freeze it but trust us, once you do after it's been thawed, it could crack and fall apart on you as soon as you unwrap it. Adding insult to injury, on their journey to your counter, some fillo products are frozen, thawed, and refrozen. A nightmare even for an experienced baker! Can you tell we’ve been there, done that?

2. Buy it fresh! Get your fillo a couple of days before you're going to use it so it's the freshest and most pliable. Shop at a market that has quick turnover when it comes to fillo. If fillo sits in the refrigerator too long it will dry out around the edges and mold in the center. For this reason, some markets sneak refrigerated fillo back into the freezer if it's not selling. How can you avoid being on the buying end of refrozen-fillo? Unless someone tips you off, you can’t. You’ll buy it, figure out what happened…and then NEVER buy fillo at that market again. Plus, you’ll be running out at the 11th hour to get fillo somewhere else. We’ve gone down that road and learned by trial and error where the good stuff is sold—you will too! 

Ask the store manager if their fillo has been refrozen. If it’s a good store, they’ll hopefully be honest with you, though they can’t really vouch for how the fillo was stored before they received it. Greek/Mediterranean shops sell items like fillo quickly, so you can rely on the freshness of the product, especially if they always have a good crowd of people shopping there. Some supermarkets also carry a fresh supply, so you might have luck there as well.

3. Bring the unopened package of fillo to room temperature before using, about ½ to 1 hour for sheets, 2 hours for kataifi. Cold fillo will not be flexible and will crack so this is really important! Prebaked shells can be used right from the freezer.

4. Prepare your filling while you’re waiting for the fillo to come to room temperature. Melt your butter or heat your olive oil, and have your utensils ready: a baking pan/tray, a sharp-tip knife, a natural-bristle pastry brush (don’t use silicone-it will stick and tear the fillo)—a large brush for pan-sized pies or a small one for individual items. Clean and thoroughly dry your work surface. Have a kitchen towel and/or plastic wrap ready to use (see #5).

5. Work quickly: Fillo dries out in seconds. Seriously, seconds! So it’s important to have everything you need lined up and ready to go. If you’re prepared, you’re halfway there!
This is super important: After it comes to room-temperature, take the fillo out of the package and unroll it on a clean, DRY work surface (make sure it’s completely dry or the fillo will stick to it…and it won’t be pretty!). Immediately place a damp (not wet) kitchen towel over the fillo, covering it completely. Don't use a paper towel as it could stick to the fillo and come apart (again, not pretty!). You can also cover the fillo with plastic wrap and a towel (to weigh down the plastic wrap). This will keep most of the air out and will prevent the fillo from drying/cracking so it will remain pliable.    
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covering fillo with a damp towel
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keep fillo covered completely so it remains flexible, while preventing dry-out...and the dreaded cracking!
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covering fillo with plastic wrap and a dry towel
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a
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b
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c
6. If you’re making individual items (like tyropitakia), follow the recipe and, using a sharp knife, cut the fillo sheets in half or in thirds (a), then assemble into one stack (b). 

Place one sheet on your work surface and cover the remaining sheets. Using a small pastry brush, gently and lightly brush sheet with melted butter or oil all the way to the edges. Cover with another sheet, brush again and repeat with one more sheet (3 sheets total, each brushed).* 

Place a tablespoon of filling on one end (c) and fold over one corner (d), then continue to fold, flag style, to make a triangle (e-f). To make a roll, fold over enough fillo to cover filling, then fold in sides and roll. Do not fold or roll tightly otherwise the filling will burst out while baking (forget not pretty, this could get downright ugly!)…so leave just a little wiggle room.

Trim off any overhang, brush all over with butter/oil (f), and place seam side down on an ungreased baking sheet.

*NOTE: This is if you’re using #4 fillo. If you’re using #7, you can do this with 2 sheets, brushing each layer and the outside with more butter or oil than you would for #4. 
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d
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e
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f
TIP: Be careful not to tear the sheets when you're working. If the tear is obvious, overlap the torn fillo edges if you can, or cover the tear with a strip of fillo, always brushing butter or oil between each sheet. Keep in mind that once fillo sheets are joined with butter or oil, they're pretty much glued, so if you need to separate them to repair a tear and they won't budge, leave them alone before it becomes a bigger mess. The best thing to do is brush the torn sheet with butter/oil and cover with another sheet. No one will notice if the top sheet looks good.

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a
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b
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c
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d
If you’re making a pie (like spanakopita), follow the recipe using the baking-pan size recommended. Brush the pan with butter or oil and gently place a fillo sheet in the pan, draping it into the corners and leaving a 2-inch overhang. Keep the remaining sheets covered. If the sheet is too small, place it on one side of the pan (leaving an overhang), gently and lightly brush* with butter/oil, then place another sheet on the other side, overlapping the two sheets in the center. Brush and repeat, following the recipe directions for the total number of fillo sheets. Brush the top before adding your filling (a). Two basic rules: Sheets of fillo should not be touching unless they have butter/oil between them, and the outer layer must be brushed completely.

After you’ve added your filling (b), follow the recipe directions for the number of fillo sheets to use on top, brushing each layer with butter/oil. Again, if the sheets aren’t wide enough, you can overlap as above. When you’re done, brush the top with butter/oil.

Trim off the overhanging corners (just the corners), then roll ends down (away from the pie center) and tuck under all the way around the pan edge (c-d). Using a sharp knife, cut through the top layers of fillo, just to the filling (e), again following recipe directions for specific cutting instructions. The top layers must be precut into serving-size measurements to facilitate cutting after baking (f). If this is not done, the fillo will crack when the pie is cut after baking (really messy and not pretty!).

*NOTE: This is if you’re using #4 fillo. For #7 you can use about one-third fewer sheets, and #10 use about half of the sheets, brushing each layer well with butter or oil. If the recipe calls for a specific fillo thickness, then use the number of sheets it recommends. 
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e
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f
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7. BEST. Tip. Ever! If you’re not fast with a brush, or have always had a problem with fillo tearing on you, this tip is custom-made for you. Use olive oil in a spray can. You can find it at most markets or you can buy a refillable bottle (like Misto) and fill it up with your favorite olive oil. Lightly spray the oil directly on the fillo wherever the instructions call for brushing. It’s super fast so fillo doesn’t have time to dry out. Brushing is best since you have more control over how much butter/oil is applied, but, if you need an easier option, this is the next best thing!

Ready, Set, GO!
Now it’s your turn! Get baking and let us know which fillo you used, where you bought it, how it turned out, and what your experience was like. If you have any questions before you get started, we’re here for you!

Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.

Thanks for following us and we’ll see you next Monday!

Until then~
Kali orexi! Good appetite!

Kelly

Bookmark and Share
SOURCES (TO PURCHASE)
Kontos (for info)
Athens Fillo Dough/Apollo Fillo (for stores)
The Fillo Factory
Amazon.com

IN ASTORIA, NY
Titan Foods
25-56 31st Street
Astoria, NY, 11102
718-626-7771

Mediterranean Foods (2 locations)
30-12 34th Street
Astoria, NY 11103
718-728-6166
 
22-78 35th Street
Astoria, NY 11105
718-721-0266

​RESOURCES
Athens/Apollo Foods 
The Fillo Factory 
Kontos Foods 

Copyright © 2018 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!    

Web design by Kelly Salonica Staikopoulos
   
31 Comments
Kris Wetherbee
5/22/2013 12:09:56 am

Great information and terrific tips presented in a way that even a fillo newbie like me can understand!

Reply
Kelly link
5/23/2013 04:27:37 am

Thanks Kris! I have a feeling you'll be a pro in no time!!!

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mary k.
5/27/2013 06:49:04 am

Bravo I am greek and loved everything , well written keep up this great work. Can not wait to read next week. Again praises to the writer. Get tis cookbook out fast.

Reply
Kelly link
5/27/2013 07:26:20 am

Thanks Mary! The writer (me) appreciates your praises!!!

Reply
Paula
4/13/2014 07:40:45 pm

Hello! I am not Greek but I lived in Cyprus for sometime and love to try and make authentic Greek dishes at home. I made some tyropitakia at the weekend, but I find my parcels tend to burst or crack during cooking. Do you have any tips for this please. I've been told it's because of steam in the parcel not being able to escape but I'm not sure how to stop the problem. Thank you!

Reply
Kelly link
4/15/2014 12:48:27 pm

Hi Paula,

Love that you’re cooking Greek! Here are a couple of tips for you.

Sometimes a couple of tyropitakia will burst, which is okay, but most should not. You’re probably wrapping the tyropitakia too tightly and as they bake the cheese has nowhere to go but out. As you roll them, leave a little space while gently pressing out any air. Does this sound like what you might be doing? Let me know if this helps and if not we’ll try another method.

Good luck!
Kelly

Reply
Paula
4/15/2014 04:37:41 pm

Thank you Kelly. Sounds like that could be the problem. I'll give them another go!

Reply
Kelly link
4/16/2014 04:27:07 am

You're welcome Paula. Let us know how it goes and we're here if you need anything else!

Reply
Sapna
11/12/2014 03:03:03 pm

Great information.. Good for the first timers like me in working with fillo dough ... I have been looking for the recipe of rose shaped baklava ..but unable to have online...baklava instead of regular shape look like a rose shape when it is done baking .. I don't know how to fold them in rose shape.. If you know how to fold them than can you please share with us.. Would really be thankful..

Reply
Kelly from Kukla's Kouzina link
11/13/2014 12:13:33 pm

Hi Sapna, The baklava you're referring to is Karpathian Baklava. The dough is homemade and there's an involved technique to rolling and cooking it. We'll have detailed info in our upcoming cookbook so if you're signed up with us (on our Contact Us page) you'll receive news about the cookbook and everything Kukla's Kouzina. Please let us know if you have any other questions.

Reply
MESHACKSMOM link
9/15/2015 04:51:16 pm

R YOU ALL STILL ON THIS WEB SITE? I JUST FOUND THIS AND IT IS GREAT!I WANTED TO KNOW, MY BROTHER SAYS THAT THEY MAKE FILO ALREADY BUTTERED,DO YOU KNOW IF THIS IS TRUE AND WERE CAN YOU BUY IT.THANKS,MARIA

Reply
Kelly from Kukla's Kouzina link
9/20/2015 03:39:06 pm

Hi Maria, yes, we're here and very active! We're glad you're enjoying our site. We have not heard of pre-buttered phyllo nor does it seem possible because the butter acts as a glue and once you brush it on you have to use it otherwise it will tear/get hard. You CAN buy homemade phyllo dough (sfoliata) that is thick like puff pastry and has butter in it. You use just one sheet on the bottom of your pie and one on top, rolling it out to make it thinner, if desired. This is a lovely substitute for the thin sheets if you have a hard time using them. Maybe that's what your brother heard of. You can find this pastry in Greek/mediterranean markets. A good substitute is Dufour pastry available in gourmet/specialty shops. I hope this helps! :-)

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Artandkitchen link
11/16/2015 07:07:05 am

Great post Kelly, I love phyllo as it is very versatile, I can make it myself now but I almost always use the ready made sheets as it is quicker and easier. Thanks a lot for you post and all the suggestions. It's very inspiring!

Reply
Kelly from Kukla's Kouzina link
12/11/2016 04:28:01 pm

Thanks so much for your lovely comments! We love homemade too but sometimes, like you, there just isn't enough time. I hope we keep inspiring you to make delicious food!

Reply
Lena
5/12/2016 09:41:10 am

Hello, you seem like a pro with fillo dough, so I hope you will be able to respond to this message.

If I am making meat and spinach fillo dough pastries, is it possible for me to cook this one day in advance and keep it in an air-tight container to retain the crispness? I'm concerned that since I'm using meat, the food might 'go bad'? If it is necessary I cook the day of, I can. I just wanted to lessen stress for a graduation party I'm having. Thanks!

Lena

Reply
Kelly of Kukla's Kouzina link
5/14/2016 09:30:13 am

Hi Lena, you can bake the fillo pastries ahead and refrigerate them up to 2 days. You can also make them ahead, without baking, and freeze them in an airtight container, separating the layers with waxed paper, up to 1 month. When you're ready to serve--do not thaw the pastries--bake the frozen pastries until golden brown. Kali orexi! ~Kelly

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Shari Buus
12/5/2016 12:12:33 pm

Your phillo dough is the best. The Athens brand does not even compare to yours. I live in zip code 56129 and shop a lot in sioux falls,, south dakota. can you give me a name of a store that would carrry your brand, I normally get it in wis, when we go to visit our son and family but I am out and not going to get that way before Christmas. Any help you could give me would be appreciated! Thanks.I only want thew Kukla brand, not Athens.

Reply
Kelly from Kukla's Kouzina link
12/11/2016 03:01:40 pm

Our favorite phyllo is Kontos brand but we don't make it. You can call Kontos and ask them where you can find it in your area. Their number is: 973.278.2800 and their website is www.kontos.com. Kali orexi!

Reply
DawnD
7/7/2017 03:51:21 pm

Kelly, I just found your blog. Great article on filo dough. I never knew that about the numbers designating thickness. Never even knew there were different thickness of filo to begin with. I'll have to pay attention the next time I need to use it.

Question: I've made baklava a bunch of times, but have stayed away from savory pies. I don't like the way the crust crumbles and leaves you looking like the filo exploded all over you when you eat it. Would using a #10 thickness help take care of this so the crust holds together better? Should you use extra butter over the pie before baking? Is there some other technique to know about? Usually for spanakopita I make my own faux puff pastry, but that can be a problem depending on the weather, and sometimes it might be nice to use something else for a change. Anyway, thanks for the great info.

Reply
Kelly from Kukla's Kouzina link
7/7/2017 07:01:22 pm

Hi Dawn~Thanks for the kind words! So glad you enjoyed the article.
In answer to your question, using a higher number like #7 or #10 would reduce the flakiness of the the fillo once baked (you would use fewer sheets than with #4...refer back to the article for more info on this). Keep in mind that #10 is the thickest and the thicker the fillo, the less tender it will be. Our favorite fillo brand is Kontos, as it's very fresh and much easier to work with than other brands. Mediterranean/Greek markets also sell thick pastry sheets (they look like puff pastry but don't rise as much)--use 1 sheet to line the bottom of the pan (leaving a 1-inch overhang) and 1 sheet over your filling, pinching the ends to seal and tucking any overhang into the edge of the pan. You can also try thinly rolled-out pizza dough or flour tortillas. Whichever you use, always brush the bottom before filling and the top before baking with enough butter to coat well but not so much that it pools on top or drips off. Hope this helps. Kali orexi!

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Mark Zigoris
8/31/2017 06:58:43 am

I find it difficult to find #7 phyllo as most of our stores carry only the Athens brand with no number. What is the thickness rating on this?

Reply
Kelly from Kukla's Kouzina link
8/31/2017 06:36:48 pm

Hi Mark- Athens brand sells the most common all-purpose fillo, which is #4. Number 7 is thicker and easier to work with than #4. You can purchase #7 online from the Fillo Factory: https://www.fillofactory.com/fillo-dough-RF7-p/rf-7.htm. They have a number of fillo products, including organic. Parthenon Foods sells #7 Apollo brand (sister to Athens) online: https://www.parthenonfoods.com/products/apollo-fillo-dough-7-1lb?variant=20465323911. I hope this helps!

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Pam Smith
11/26/2018 11:45:47 am

Great info!!!! Everything I ever needed to know about fillo is here! You have answered a number of questions I've had over the years trying to work with fillo. And now I know which kind of fillo to buy for the specific recipe I'm making. Yay! Kelly this is really a very thorough and informative and well written article. Thanks so much! Pam

Reply
Kelly from Kukla's Kouzina link
11/26/2018 02:19:34 pm

Pam, thank you for the glowing review! So happy this blog was helpful to you. We have even more info about fillo in our Meze cookbook, as well as recipes using it. Bake in good health! Kelly

Reply
Nick @ GreekBoston.com link
12/6/2018 09:34:14 am

Phyllo can be tricky, but it doesn't take long before getting used to it. Each delicious recipe has a unique way of dealing with the phyllo, but it's worth it to use it because good phyllo makes all the difference!

Reply
Kelly from Kukla's Kouzina link
12/9/2018 11:18:37 am

We agree! Fresh is key when working with phyllo and we found Kontos to be exceptional in freshness and quality.

Reply
Nick @ GreekBoston.com link
12/11/2018 09:37:15 am

Working with fresh phyllo can be tricky, but it's definitely worth it! If you can make it from scratch it's even better, too.

Reply
Rebecca M Hendricks
9/17/2021 01:57:41 pm

I tried using spray oil. I thought it would allow me to cut down on how much oil I was using (I have been making my own baklava for... holy cow, over 20 years now). It was fun BUT there's a lot of overspray. Like, if you have a fabulous outdoor kitchen that gets washed down with the next rain, this is a great option. Otherwise, wow, there's just a bit of oil everywhere. Instead, I use a silicone brush. I have gradually learned to not just spatter it all over the place, and over time the amount I wind up using has decreased. I use light olive oil for baklava, regular for spanakopita and tiropita. Just takes a little practice.

Reply
Kelly from Kukla's Kouzina link
10/5/2021 06:21:41 am

Rebecca, we recommend using a refillable spray bottle (like Misto) filled with olive oil. It's neat and doesn't create a wide-reaching spray, so it's easy to control and doesn't make a mess. For our own use, it's always a brush, as we're have experience with phyllo, but we give the spray option for those who have a hard time working with it. Practice, as you said, does make perfect!

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Rebecca M Hendricks
9/17/2021 02:00:55 pm

Oooh, separate comment: One thing about Athens brand, which is commonly available in the U.S. South, is that a package of #4 comes in two rolls. This is handy if you are new to using filo or, like me, like an intermission for a gulp of beer. I have never found covering filo while I work to be useful, so instead, I just dive in and keep moving until the first roll is gone. Then I make sure the layer I stop at (this is with baklava) is well-oiled, and I can take a little break, stretch, have a beer or a glass of wine... and then open the second roll of dough. Very handy. I have not checked to see if this is among the options with Kontos, but we have a huge Greek community here so I can head up there and find out. :) Thank you for your EXCELLENT INFORMATION! My husband and I were unsure about the different sizes until now.

Reply
Kelly from Kukla's Kouzina link
10/5/2021 06:25:51 am

Here are the varieties of phyllo from Kontos: https://kontos.com/product-category/retail/fillo-dough-retail/
We're glad this information was helpful to you. Thanks so much for your comments!!

Reply

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       Mentis Estate is truly the finest olive oil we at Kukla's Kouzina have ever tasted and it's our first choice for serving with crusty bread, drizzling on salads, and finishing a dish. 

       Check out our blog Olive Oil~Branch to Bottle to see what makes Mentis Estate so special. Delicious (υπέροχος)!

    author  
    Kelly Salonica Staikopoulos

    Read all about Kelly, Kukla's Kouzina's blogger, and the rest of our team in our about page!


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    foodie links
    Kontos Foods
    Sahadi's
    ​Mediterranean Foods

    Titan Foods
    'Anama Concept
    Recipiada
    Grubstreet
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