Kontos has more than 60 years of producing premium-quality products using the finest ingredients and time-honored methods.
Over the years, Kontos has continually innovated its product line to adapt to changing tastes. Recent launches include Greek Lifestyle Flatbread, a product with more protein, and less carbohydrates than most traditional flatbreads, Cocktail Flatbread, two-inch disks for canapés and hors d’ oeuvres, and Pizza Parlor Crusts made with 100% Olive Oil.
The Kontos name comes from Evripides Kontos who was the famous phyllo mastoras.
In 1968, Evripides Kontos founded Apollo Fillo, a Fillo dough production company in Dumont, N.J.., using the hand-stretching technique he learned as a young man in Cyprus. In 1971, the company designed the first machine that would mass-produce Fillo dough, emulating the hand-stretching process that produced high quality paper-thin dough while maintaining its flexibility and durability. The mechanized production improved availability and price, which accelerated the introduction of Fillo dough to professional and amateur chefs, as well as home bakers, and Apollo Fillo quickly became available in supermarkets across the country.
Realizing there was an untapped demand for ready-made fillo products, Apollo launched a line of Greek fillo products such as baklava, spanakopita and tiropita. Americans’ appetite for fillo soared, and in 1984, The Pillsbury Co. purchased Apollo Fillo. Kontos Foods is back in the fillo business today, producing not only top-quality fillo of varying thicknesses to suit any chef or home cooked needs but also fillo products such as baklava, spanakopita, and tiropita.
Kontos is the Premier Baker of Hand-Stretched Flatbreads It’s our traditional hand-stretching method that makes all the difference. Our flatbread bakes to a golden brown on the outside, but stays light and flavorful on the inside. We offer more than 50 varieties of flatbreads, including Pocket-Less Pita®, traditional Pita of the Eastern Mediterranean, Asian Nan, Pan Plano infused with the spicy flavors of Mexico, “better-for-you” Greek Lifestyle, Rustics Collection Naan, and Panini, which can come with grill marks for more appealing sandwiches. We also offer mini Cocktail Flatbread, which is ideal for hors d’oeuvres and snacking.
From fillo dough, to delicious Greek cheeses, Greek olives, and pita bread; Kontos has it all! Kontos Foods supplies its hand stretched flatbread, fillo dough, desserts and other specialty foots to restaurants, hotels, country clubs, business and industry cafeterias, and to retail specialty food stores and supermarkets worldwide. In the last four years, the company has also greatly widened its global footprint, distributing its products to a wide range of locations, including Singapore, Indonesia, the Caribbean, Panama, Bahrain, Saudia Arabia, and Dubai.
I received a variety of Kontos foods products; Fillo dough, pita bread, flat bread, and tandoori nan bread. My absolute favorite was the Greek lifestyle pita bread. The taste combined with the multitude of ways to use it in recipes made it a clear winner. Of course I really enjoyed the fillo dough #5, and highly suggest it if you need fillo for the holidays coming up!
Kontos fillo dough has a range between 4, 5, 7, and 10. (Please see chart below to understand the numerical system.) My personal favorite is the #5, because I specialize in baking baklava and other Greek sweet and savory pies.
Kouzounas Kitchen Opinions
I have been cooking spanakopita and baklava since I was 7 years old. I have extensive experience with fillo dough; specifically, what makes a good fillo. Being picky with fillo dough is essential to creating tasty recipes.
From my experience in the kitchen, fillo needs to be a fine sheet, easy enough to touch without the layers breaking. I found a helpful tip for those that have fillo dough shipped. Making sure the fillo is placed on cooling packs will assist in keeping the dough fresh and pliable.
I created two Fall recipes that will pair beautifully with this upcoming holiday season. Greek Beet Pita Pizza & Pumpkin Baklava.
Remove fillo from refrigerator, and let it come to room temperature.
Preheat oven to 375 degrees.
On a large baking sheet lined with foil, toast the walnuts and pecans until golden in color. Remove from heat, and let cool. Once nuts have cooled down, place in Cuisinart and chop nuts until they come to a fine mix.
In a bowl, mix the pumpkin spice, 2 teaspoons of sugar, and nut mixture.
Butter a large 9 * 13 pan baking dish and set aside.
Prepare fillo dough sheets. Unroll the sheets and make sure you have a slightly damp cloth around so you can cover the rest of the fillo sheets. Place one fillo sheet over the bottom of the baking dish. Lightly brush with butter, and repeat process with 5 sheets.
Spread about 1/3 cup of the pumpkin puree over the fillo sheets. Spread the nut mixture over the pumpkin puree and repeat process with fillo dough. (You should have 2 layers of pumpkin and of nut mixture.)
After you place that last fillo sheet over the top, brush with butter. Cut the layers into criss cross pieces, making diamond shaped baklava.
Bake for about 1 hour, making sure the baklava is golden brown on the top.
In a medium pot over medium heat cook the water, sugar, and honey. Bring to a boil then slowly lower the temperature to low heat. Cook syrup for about 20 minutes or until the syrup becomes thick.
Once baklava comes out of oven, pour syrup over the top and let sit for about 5 hours.
Serve with a sprinkle of cinnamon powder over the baklava.