Fi­los and Yiros to heroes

Western Suburbs Weekly - - Food - with Belinda Cipri­ano Belinda Cipri­ano

IT was love at first bite.

Slow-cooked lamb, tomato, onion, tzatziki and chips all wrapped up in the fluffi­est of pita breads, I was def­i­nitely in a happy place.

Sat­is­fy­ing lovers of the hum­ble Greek ke­bab since Au­gust, Fi­los and Yiros by Brika is a ge­nius move by owner Si­mon Psaros.

On the bustling Stir­ling Street strip, Brika has been putting a smile on the dial of din­ers for more than two years and their hole-in-the­wall take-away joint is no dif­fer­ent.

Hiked up on a wooden bench table with Greek mu­sic softly play­ing in the back­ground, the only thing missing was a carafe of crisp white while I waited in an­tic­i­pa­tion for the es­teemed yiros.

Truth be known I en­joy a yiros or two, and while most of the en­joy­ment has come from Greek eater­ies over east, this one hit the mark and was up there with some of the best I have had.

Fi­los and Yiros’ menu is sim­ple, cheap and split into three cat­e­gories: five choices of fi­los (filo pas­try treats) spanko­pita (spinach), tiro­pita (cheese), ko­to­pita (chicken), loukaniko­pita (sausage), bougatsa (cus­tard) ($7-$8), four choice of yiros (ke­babs) lamb, chicken, pork, vege ($10-$11) and four sides haloumi, Greek salad, Cypriot salad and patates ($8-$10).

You can also pick up baklava and if you need a cheeky pick-me-up, a shot of Greek cof­fee will set you back $3.50, but back to the yiros, af­ter all it is what I came for.

My pita, light and fluffy, formed the per­fect blan­ket to wrap the slow-cooked lamb, which nes­tled the tomato and onion and was topped off with a good driz­zle of their de­li­cious tzatziki.

The kicker though, is the crispy chips atop the lamb, as if they have al­ways be­longed there - se­ri­ously good.

If lamb is not your thing though, then the chicken, pork (ro­tis­serie cooked over char­coal) or vego op­tion might be the way to go.

A visit to Fi­los and Yiros is as close to a Hel­lenic ex­pe­ri­ence here in Perth – even if it is missing Stavros, white plates and the deep blue seas of Mykonos - Opa!

The menu is sim­ple, cheap and very sat­is­fy­ing.

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