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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 mains, such as Ottolenghi’s curried cauliflower cheese pie.
Filo pastry recipes. Paper-thin translucent sheets of pastry commonly used in Greek, eastern European and Middle Eastern cuisines. Use several layers together to strengthen the delicate sheets.
- 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.
- 6
- 1 min
- Preheat the oven to 200C/400F/Gas 6. Remove the filo pastry sheets from their packaging and place them on a clean work surface. Keep them covered with a clean, damp cloth while you're working, to stop the pastry from drying out.
- For the filling, heat half of the olive oil in a frying pan. Add the sliced the onion and gently fry for 5-6 minutes over a medium heat, until lightly browned and softened.
- Heat the remaining olive oil in a large, heavy-bottomed pan. Add the spinach and cook, uncovered, for a few minutes, until it wilts. When the spinach is cooked, place it in a colander set over a bowl to drain and cool.
- Remove the fried onions from the frying pan and place on a plate to cool.
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
Ingredients. 3 tbsp olive or rapeseed oil. 6-8 sheets filo pastry. 50g dried breadcrumb. 100g asparagus, sliced in half lengthways if very thick. 2 courgettes or 300g baby courgettes (or a mixture), sliced. 6 large eggs. zest 2 lemons. small handful parsley, mint or basil (or a mixture), roughly chopped. 200g crème fraîche.
This is the perfect summer dinner. Wrapping the feta in filo creates a brittle shell around the salty cheese, which turns deliciously tender in the oven.
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