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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.
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.
Candice Brown’s goat’s cheese, smoked salmon and asparagus filo tart- Filo-wrapped feta with spiced honey
- Galatopita (Greek filo custard pie)
- Harissa, feta and filo cigars
- Hake cigars with saffron yogurt
- Sweet filo triangles with cardamom, clementine and pistachios
- Ottolenghi’s curried cauliflower cheese pie Ottolenghi’s curried cauliflower cheese filo pie
- 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.
Preparation and cooking time. Prep:25 mins. Cook:50 mins. More effort. Serves 6 - 8. This light, zesty tart is packed with asparagus, courgette, herbs and feta. Best served al fresco. Vegetarian. Ingredients. 3 tbsp olive or rapeseed oil. 6-8 sheets filo pastry. 50g dried breadcrumb. 100g asparagus, sliced in half lengthways if very thick.
- Buffet, Lunch, Main Course
- 362
- 8
- 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.
A crispy Greek-style spinach and feta filo pie that you can adapt for your needs. This simple spanakopita recipe uses just five ingredients.
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Apr 30, 2024 · Georgina Hayden’s easy filo-wrapped feta is a guaranteed crowdpleaser. The golden cheese is drizzled with spiced honey and sprinkled with thyme to serve. “The energy you use to make this filo-wrapped feta and the pleasure you get from eating it are not equal,” says Georgina.
