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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.
- Want More Apple Recipes?
- What Is The Difference Between Puff and Filo pastry?
- Can You Substitute Filo For Puff pastry?
- Is There Another Good Substitute For Filo pastry?
- Is Filo Pastry Less Fattening Than Puff pastry?
- Is Filo Pastry Difficult to Work with?
- Does Filo Pastry Need to Be Cooked immediately?
- Can You Use Filo Pastry Straight from fridge?
- How Do You Thaw Frozen Filo pastry?
- Do You Pre Bake Filo Pies?
Puff pastry is made with several layers of dough and a lot of butter. These buttery layers give the puff pastry its flaky texture that melts in your mouth when you eat it. Filo pastry has a lot less layers and is not as dense and heavy (which means there’s less guilt involved when you indulge in filo vs. puff).
Yes! But the difference in texture is important to note. Phyllo dough is much thinner than puff pastry, meaning it will crisp up beautifully when you bake it. Filo won’t be flaky or buttery as puff pastry. The overall taste will be quite different.
Yes! If you don’t want to use filo pastry, try making apple pie with puff pastry or shortcrust pastry.
Definitely! The amount of butter needed in filo pastry is much less than the amount used to make puff pastry. Filo pastry has a lot less calories and is also lower in cholesterol than puff pastry!
It can be tricky if the pastry was thawed and re-frozen repeatedly or if the pastry was left at room temperature for too long. If you follow my instructions below, I’ve got it covered. It’s not hard; you just need to know what you’re doing.
No! You can keep filo pastry in the refrigerator for a few hours before you use it. Just make sure the pastry if not frozen or has patches that are still frozen when working with it.
It’s best to use it straight from the fridge, in the next 20 minutes or so, to avoid getting it too warm. But don’t keep it in the fridge for too long either as it may dry out. Ideally, you should use it within a few hours of getting it from the freezer.
It’s best to thaw the pastry in the refrigerator overnight. If you’re short on time you can thaw at room temperature but keep a close eye on the pastry so it won’t get too warm.
No! Filo pie recipes like this one don’t require pre baking. You just need to brush filo pastry with butter and layer as many sheets of filo as the recipe requires and then add the filling.
- (36)
- 50
- Dessert
Sep 22, 2023 · Crispy, buttery, flaky filo dough is folded over a delicious warmed apple and spice filling to make these super flavorful, golden brown pastries. This is a recipe easy enough for even the beginner baker.
- (5)
- Greek
- Dessert
- B'stilla (Moroccan chicken pie) This Moroccan chicken pie is as delicious as it is gorgeous.
- Feta and herb filo tart. Yotam Ottolenghi lets us in on his clever way with filo pastry. Is it a savoury tart? A quiche with a crunchy twist? The star chef says both, and with luscious feta and cream, plus a blast of fresh herbs in the mix, we’re nodding our heads in agreement.
- Aussie spanakopita. Resident cheese experts Ellie and Sam Studd put an all-Aussie marinated curd to good use in a Greek inspired pastry thats perfect for any lunch or dinner table.
- Galaktoboureko (Greek semolina custard pastry) No one can say no to this sweet Greek pastry, especially if offered at a party.
- 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.
This amazing easy Greek spinach pie recipe is made in only one hour from scratch! The secret is using store bought phyllo/fillo pastry. Your local supermarket definitely stocks the usual Fillo but if you are lucky and have a Greek deli nearby definitely opt to get the horiatiko phyllo pastry!
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Mar 19, 2021 · Spanakopita: the iconic traditional Greek Spinach Pie encased in layers upon layers of golden, buttery and flaky filo pastry. For the best Spanakopita of your life, use raw rather than cooked spinach, and bind the phyllo pastry layers using a little finely shredded Greek cheese so they stay together rather than flying everywhere when you cut it!
