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Filo pastry can be fried or oven-baked and cooks very quickly. It's used to make a wide variety of sweet and savoury dishes, such as Greek spanakopita (spinach and cheese triangles) or decadent...
Filo pastry recipes. Wonderfully flaky and satisfying crispy, filo pastry is a truly versatile ingredient. Discover our favourite filo pastry recipes below. Ideal for adding texture to sweet or savoury dishes, use filo in desserts including our chocolate tahini ruffle pie and honey, sesame and filo cheesecake puddings or to create stand-out ...
- Trout and broad bean filo tart. Filo makes a great base for tarts, giving them a lighter feel than you'd get with other types of pastry. This trout and broad bean filo number is easy to make, packed full of fresh spring flavours and low-calorie (under 200 per portion).
- Spicy lamb filo pie. Crisp filo pastry encases an aromatic blend of lamb, spices, harissa and sweet potato in this impressive-looking but easy-to-make pie.
- Spicy chickpea, potato and filo slice. Thin layers of crunchy filo pastry hide a filling of spiced chickpeas with potatoes in this easy, vegetarian recipe.
- Salmon and chard pie. Buttery swiss chard (stems and all), fresh salmon chunks and plenty of crème fraîche makes for a perfect midweek filo pastry pie filling.
Use up leftovers from a roast dinner to make this delicious chicken and leek pie with filo pastry topping. Serve with cabbage and mash for true comfort food
- Dinner, Main Course
- 820
- 4
Apr 30, 2024 · Ingredients. 200g feta block. 1 filo sheet (see Tips) Olive oil or vegetable oil for brushing and frying. 1 garlic clove. 2 tbsp honey. 1 tsp wine vinegar (red or white) ½ tsp aleppo pepper (or ¼ tsp regular chilli flakes) 5 thyme sprigs.
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- Goat's Cheese Recipes
Cooking time. 30 mins to 1 hour. Serves 6. Dietary. Vegetarian. Ingredients. 225g/9oz packet ready-made filo pastry, fresh or frozen (you'll need about ten sheets measuring about 34cm x 30cm/13in...
Oct 31, 2011 · Ingredients. 10 filo pastry sheets. 50g butter, melted, plus extra for greasing. 250g ricotta. 2 medium free-range eggs, beaten. 2 garlic cloves, finely chopped. 225g feta, crumbled. 250g baby spinach. 50g pine nuts, toasted. Small bunch of fresh parsley, chopped. Grated zest of 1 lemon and juice of ½. 200g roasted peppers, drained and sliced.
