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.
Galaktoboureko with orange syrup
See all recipes for filo pastry (1)
Egg, bacon and asparagus flan
Mushroom purses
Easy potato and pea samosas
Old rag pie
Blue cheese and fig tarts
Mini beef Wellington tartlets
Date parcels stuffed with frangipane and pomegranate
Galaktoboureko with orange syrup
Baklava
Crispy filo mince pies with pear and apple mincemeat
Light and fruity mince pies
Apple strudel
Filo pastry is sold ready-made in rolled layers, fresh from the chiller cabinet, or frozen.
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).
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