Editing Filo (section)

==History==
The origin of the practice of stretching raw dough into paper-thin sheets is unclear, with many cultures claiming credit.<ref name="Mayer">Mayer, Caroline E. "[https://www.washingtonpost.com/archive/lifestyle/food/1989/05/03/phyllo-facts/1ca7102a-fb19-4abe-af8d-2cb17f49b98b/?noredirect=on Phyllo Facts]". Washington Post. 1989. [https://web.archive.org/web/20191229205837/https://www.washingtonpost.com/archive/lifestyle/food/1989/05/03/phyllo-facts/1ca7102a-fb19-4abe-af8d-2cb17f49b98b/?noredirect=on Archived].</ref>

Most say that it was derived from the Greeks;{{r|Mayer}}<ref>{{cite web |last1=Cobb |first1=Zack |title=The Long, Contested History of Baklava |url=https://junglejims.com/the-long-contested-history-of-baklava/ |website=Jungle Jim's International Market |date=26 April 2019}}{{bsn|date=February 2025}}</ref> Homer's ''[[Odyssey]]'', written around 800 BC, mentions thin breads sweetened with walnuts and honey.{{r|Mayer}} In the fifth century BC, [[Philoxenus of Cythera|Philoxenos]] states in his poem "''Dinner''" that, in the final drinking course of a meal, hosts would prepare and serve cheesecake made with milk and honey that was baked into a pie.<ref>Hoffman, Susanna. ''The Olive and the Caper''. Workman Publishing Company, Inc. {{ISBN|9781563058486}}</ref> It is also said to have been popular in the [[Byzantine Empire]].<ref>{{cite web |title=Everything You Need to Know About Filo Dough |url=https://www.greekboston.com/cooking/filo-dough/ |website=Greek Boston |date=21 June 2015}}</ref>

Some claim that the Turks also invented a form of filo/yufka independently in Central Asia;{{r|Mayer}} the 11th-century ''[[Dīwān Lughāt al-Turk]]'' by [[Mahmud Kashgari]] records the meaning of ''yurgha'', an archaic term for ''yufka'', as "pleated or folded bread".  Filo is documented in the [[Topkapı Palace]] in the [[Ottoman Empire|Ottoman]] period.<ref name="perry">{{cite book |last1=Perry |first1= Charles |chapter=The Taste for Layered Bread among the Nomadic Turks and the Central Asian Origins of Baklava |title=A Taste of Thyme: Culinary Cultures of the Middle East |date=2000 |editor1=Sami Zubaida |editor2=Richard Tapper| publisher=Tauris Parke; St. Martin's Press |location=London; New York |orig-date=1994 |isbn=1-86064-603-4}}</ref>