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.
A light tart that melts in the mouth, this feels like a real treat and it’s a cinch to make. There’s not even any rolling involved. If you like, leave asparagus out of the filling mixture or add extra ingredients of your own. Sautéed mushrooms, blanched broccoli and roasted peppers all work well.
Each serving provides 286 kcal, 17g protein, 24g carbohydrate (of which 4.8g sugars), 13g fat (of which 4.1g saturates), 1.8g fibre and 1.6g salt.
More filo pastry recipes
Buyer's guide
Filo pastry is sold ready-made in rolled layers, fresh from the chiller cabinet, or frozen.
Preparation
You have to work quickly with filo pastry otherwise it dries out – it’s best to keep it in the plastic wrapping or cover it with a damp cloth while you’re working with it. The layers are usually brushed with melted butter or oil to help them brown. 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 baklava (honey and nut pastries).
