Working with filo is quite easy once you've tried it, and in addition to a plethora of Greek desserts, there's so much you can do with a packet of filo pastry! Try filo parcels filled with sweet or savoury concoctions, and loads more.
A simple, yet elegant way to prepare salmon. Salmon is topped with Dijon mustard, then wrapped in filo pastry and baked to perfection. This goes well with potatoes, rice or pasta.
Samosas are traditionally deep-fried, but in this delicious version they are made with crunchy filo pastry, brushed with a little oil and baked. Serve with fruit chutney or yoghurt raita and a mixed salad for a casual, light lunch.
The only tricky part of this recipe is working with filo pastry, but once you get used to it - it's easy. Sometimes you get a batch of filo that rips and tears, so I always buy an extra just in case. I usually freeze these before baking. Just add a few minutes to the cooking time if you are cooking them from frozen. I have also doubled this recipe for large parties.
A combination of spring vegetables, lively herbs and zesty lemon makes a refreshing filling for a crisp filo crust. This pie is easy to make and so delicious, it is destined to become a firm family favourite. For a hearty meal, serve it with baby carrots and new potatoes boiled in their skins.
I have been working with various stuffing for filo parcels. This is by far the best I have come up with. This makes a delicious Christmas starter!
These tasty cheese and crab tarts are my favourite starter to impress guests! Great for Christmas or another special occasion, but you may want to double or triple the recipe.
This Italian recipe for Torta Pasqualina is an Easter tradition in Italy, but it's nice to enjoy any time of year!
This is a recipe that my mum got from a colleague and would make regularly when I was young. Galaktoboureko is a traditional Greek dessert made with a custard in a crispy filo pastry shell. After all these years it is still a family favourite. I hope that everyone enjoys it as much as we do.
Here's a quick version of the popular Indian samosas, baked rather than deep-fried for a healthy, light result. The crisp filo pastry parcels contain a curry-spiced vegetable filling, and they are served hot from the oven with a fresh mango and ginger salsa to make a scrumptious starter or light snack.
The flaky filo pastry crust keeps the halibut moist and delicious. For a nicer presentation, cut halibut in half at an angle before placing on sauce.