Aromas of fresh-baked spanakopita and baklava waft through the Asheville, North Carolina bakery

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Filo could hardly be more Greek. Aromas of fresh-baked spanakopita and baklava waft through the Asheville, North Carolina  bakery. The name itself—a variant of phyllo, the multilayered dough stretched into paper-thin sheets for famously flaky Greek pastries—adds a suitable cultural reference. And when the owner introduces herself there’s no doubt, because you won’t find many names more Greek than Maria Papanastasiou.

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