filo

Whether you're entertaining or feeding the family midweek, this cheesy chicken filo pastry tart can do it all.

Roast chicken, brie and asparagus tart recipe

filo pastry (see note)

dukkah

shredded roast chicken chicken

green shallots, finely chopped

asparagus spears,

eggs

(3/4 cup) light sour cream

brie, chilled, thinly sliced

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5834691439001&=domain=taste

5348771529001-5834691439001

Drizzled with honey, these easy feta and lemon filo fingers make for the perfect party food.

Feta filo fingers

pkt creamy feta

filo pastry

tbsp lemon rind

tsp black sesame seeds

Lemon

These extra crispy Tiropita Rolls require only 6 ingredients and 15 minutes of baking. Great to serve on any type of gathering.

Mum's Extra Crispy Tiropita Rolls

9.1 oz feta cheese (crumbled)

ml milk

semolina

filo pastry sheets (defrost in the fridge overnight)

olive oil

In a mixing bowl, combine all of the ingredients for the filling and set aside.

For The Filling:

In a clean and dry working surface, place one sheet of filo. Grease gently with olive oil using a pastry brush.

Place another filo sheet on top and grease again with olive oil.

On the short side of the sheet, place a 2-3 cm thick lining of filling. Fold each ending (to secure the filling) and start rolling the sheet all the way through in order to form a log.

Place in a large well-greased pan (preferably with olive oil) or baking tray.

Grease each roll all around with olive oil as well.

Prick each roll a few times using a toothpick. This will prevent steam from forming inside and the filling from exploding out of the rolls.

Bake for about 15 minutes or until Tiropita's get a nice golden color.

Let Tiropita's stand for 5 minutes and then cut each roll to 2-3 pieces and serve.

For The Tiropita Rolls:

Crisp filo pastry encases chicken, feta and sweet potato in this recipe which is sure to become a family favourite.

Chicken, feta and sweet potato filo parcels

Olive oil,

orange sweet potato (kumara), peeled, cut into 2cm pieces

red onion, chopped

Lilydale Free Range Chicken Thigh, cut into 2cm pieces

baby spinach leaves, washed, dried, roughly chopped

feta, roughly crumbled

black pepper

tsp olive oil, extra

tsp sesame seeds

For finger food with a difference, try these crunchy triangles filled with lamb mince, spinach and feta cheese.

Lamb, spinach and feta triangles

brown onion, chopped

lamb mince

garlic cloves, crushed

tsp cumin

tsp coriander

currants

pine nuts

baby spinach

lemon,

feta, crumbled

butter, melted, cooled

Greek salad, to serve

This delicious salmon coulibiac makes for an easy and healthy mid-week family meal. Leftovers: Use the puff pastry to make pies and pasties. Use the capers to add flavour to tuna meats.

Salmon coulibiac

vegetable oil

salmon

(24 x 24cm)

green shallots, ends trimmed, thinly sliced crossways

tbsp capers

tbsp finely chopped fresh dill

Salt & black pepper

All good things must come to a close, but you'll look forward to the end if it means relishing these creamy, slender delights.

White chocolate baklava cigars

(3/4 cup) slivered almonds, coarsely chopped

white chocolate,

tbsp caster sugar

unsalted butter, melted

(1 cup) white sugar

water

cardamom pods, bruised

lemon juice

These spanakopita rolls are incredibly adaptable. They make a satisfying dinner, served alongside a tangy tomato, chickpea and dill salad. You can eat the rolls alone and leftovers are great for kid's' lunch boxes.

Hetty McKinnon's spanakopita rolls with tomato, chickpea and dill salad

English spinach,

red onion, finely chopped

garlic,

(about 25 grams) mint, leaves

Greek feta cheese

Sea salt and black pepper

puff pastry, thawed completely

garlic, grated

extra virgin olive oil

(1 punnet) cherry tomatoes, halved

(about 250 grams) chickpeas, drained

Place a large pot on medium-high heat. Heap all the spinach into the pot, add a splash of water and cover with lid. Cook for about two minutes, stirring once or twice, until wilted. Drain in colander and rinse with cold water. When cool enough to handle, squeeze out as much moisture as you can (this will make sure your puff pastry doesn't get soggy later). Place on a chopping board and chop it finely. Place all the spinach in a medium mixing bowl.

To the spinach, add red onion, garlic, mint, and dill. Crumble in the feta (I just squeeze it with my hands until it crumbles into small pieces) and using clean hands or a large spoon, mix until very well combined. Add about one teaspoon of salt and lots of freshly ground black pepper. Taste and add more salt and pepper, if needed. When you are happy with the seasoning, add one egg and mix again until combined.

Line two baking trays with baking paper. Preheat oven to 200˚C.

Make an egg wash by adding the remaining egg into a small bowl. Add one tablespoon of water and whisk until combined. Set aside.

Place one piece of puff pastry on a clean surface. If your pastry is super soft and is sticking, dust the bench with a little flour. Cut the pastry in half, into two equal sized rectangles. Spoon one quarter of the spinach mixture along the long length of pastry that is closest to you, moulding it into a sausage shape (see image above). Brush the beaten egg along the pastry edge furthest from you, then fold the pastry over to enclose the filling, pressing it into the egg washed edge. Turn it over so that the seam is on the bottom. Repeat with the remaining pastry and filling, until you have four long rolls. Cut each roll into three equal pieces.

Place the rolls on the prepared baking tray, brush with the egg wash and sprinkle with nigella or sesame seeds. Bake for 2025 minutes, or until golden. Refrigerate leftover rolls in an airtight container for up to four days.

Prepare the salad by placing the garlic, lemon juice, zest, dill, olive oil and about ½ teaspoon of salt into a medium serving bowl. Whisk to combine. Add the tomato and chickpeas straight into the dressing and toss to combine. Taste and check if you need more salt. Season with black pepper.

Serve spanakopita rolls alongside the tomato and chickpea salad.

Try this delicious almond and pistachio baklava recipe for a tasty treat. Made with Jus-Rol filo pastry, this is a truly indulgent dessert. 

Baklava

g butter, melted

g pistachios, shelled

g walnuts, shelled

100 g blanched almonds

tbsp Granulated sugar

cinnamon

300 g Granulated sugar

tbsp orange blossom water (optional)

Preheat the oven to 180C (160C in a fan oven) Gas 4.

To make the syrup, heat the sugar, water, lemon juice and orange blossom water in a small, heavy-based saucepan and cook over a medium heat for approximately 15 minutes, until the sugar has melted and a syrup has reduced by 1/3 rd, set aside to c

Grease a 17cm x 28cm (11in x 7in) baking tray with butter.

Place the nuts in a blender and blitz until coarse. Transfer to a bowl with the sugar and spice.

Lay 2 sheets of filo pastry, one at a time, into the tray, brushing each sheet with butter before adding the next. Pour half the nut mixture on top.

Layer up the next 2 sheets, brushing each sheet with butter, as before. Top with the remaining nut mixture and finally, top with the remaining 2 sheets of filo.

Using a sharp knife, cut a criss-cross (diamond) pattern into the top layers of the pastry.

Place in a preheated oven for approximately 20 minutes, decrease the temperature to 150C/Gas 2 and cook for a further 30 minutes, or until the pastry is slightly puffed and golden on top. Remove from the oven and allow to cool slightly. Pour half of the cooled syrup over the baklava and allow to stand for 5 minutes before pouring over the remaining syrup. Leave for a further 10-15 minutes before cutting into small diamond-shaped pieces.

Inspired by the flavours of the Middle East, Baklava is sticky and sweet with flaky layers of Filo Pastry filled with chopped pistachios, walnuts and almonds, flavoured with honey and cardamon. Serve after a Mezze or as a sweet treat with a  cup of espresso.

Jus Create - Baklava with Jus-Rol Filo Sheets  - Pastry Recipes from Jus-Rol™

We all need extraordinarily tasty ways to get in the good stuff, and with five of your 5-a-day per portion, this dish makes me very happy.

Satisfying veggie bake

onions

garlic

level coriander

olive tapenade

mixed-colour peppers

potatoes

portobello mushrooms

courgettes

x plum tomatoes

500 g Greek-style yoghurt

g feta cheese

oregano (20 grams)

filo pastry (270 grams)

mug of basmati rice (300 grams)

x butter beans

For a healthier take on pizza, these pie maker tarts are made with filo pastry, making them super crispy and packed full of flavour. They're the perfect addition to a school lunch box.

Pie maker pizza tarts

fresh filo pastry

butter, melted

pizza sauce

bacon

pineapple

red capsicum, finely chopped

green onions, finely chopped

pizza cheese

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6054141478001&=domain=kidspot

5348771529001-6054141478001

A cracking combination of creamy feta and spinach packed into flaky filo and baked to perfection makes this pie straight-up delicious. Enjoy with a simple salad.

Spinach, feta & lemon filo pie

spinach

nutmeg

lemon

½ a bunch of fresh flat-leaf parsley (15 grams)

½ a bunch of fresh dill (15 grams)

200 g natural yoghurt

x 275 g pack filo pastry

Cheddar cheese

Lots of people have leftover cooked lamb at Easter, and this is a really fun way to make the most of it. By using a humble packet of shop-bought filo, you can transform leftover roast meat into a crunchy, hot, delicious canapé that’s sure to put a smile on everyone’s faces. I’m also riffing on a salsa verde to make a mint dipping sauce and reheating leftover gravy for next-level dunking – so good!

Leftover lamb filo cigars

lamb beef

500 ml leftover gravy

mint (60 grams)

x 270 g pack of filo pastry

capers

anchovies

red wine vinegar

Dijon mustard

Tiropitakia, also known as feta cheese filo triangles, are a cherished part of Greek cuisine. These small hand pies are rolled into triangle shapes and are reminiscent of mini Spanakopita but without the spinach. In Greek cooking, few dishes are as iconic as these feta triangles, which can be assembled beforehand and kept in the freezer until needed.

Greek Tiropitakia (Feta Hand Pies)

(1/2 pound, 14X18-inches) filo dough, (thawed)

Greek Anthotiro cheese, cream cheese,

egg, (lightly beaten)

sea salt

Extra virgin olive oil, (for brushing

Get ready: Remove the package of the thawed filo from the refrigerator and place on the counter for 30 minutes without opening it. Preheat the oven to 350˚F. Line two baking sheets with parchment paper.

Make the filling: Crumble the feta into a medium mixing bowl. Add the anthotiro, cream cheese, or drained ricotta. Add the egg, salt, and pepper. Stir gently to combine.

Layer the filo: When the filo has sat for 30 minutes at room temperature, unwrap it from its package. Lay one sheet horizontally in front of you, on a clean work surface. Cover the remaining filo well with plastic wrap and a kitchen towel while you work. Brush the filo lightly with olive oil. Place a second sheet of filo on top of the first. Brush that with more olive oil. Cut the stack of two filo layers crosswise into eight strips, each one about 2-inches wide.

Add the filling: Stir the cheese and egg mixture one more time. Place one heaping spoonful at the end of each filo strip. Lift one corner of the filo and fold it over to enclose the filling and make a triangle. Continue folding from side to side until you get to the end of the strip. Brush it with some olive to secure the end. Place the filo triangle on one of the prepared baking sheets, seam-side down. Brush the top with olive oil to keep it moist.

Fold the remaining Tiropitakia: Repeat the process with more filo dough until you have used up all the filling. Make sure to avoid overstuffing, and brush each finished triangle with olive oil to prevent drying.

Bake: Bake each pan until the tiropitakia are golden brown, about 20-25 minutes. Let them cool briefly before serving.

With only 5 ingredients, these little lemon meringue tarts are a simple way to serve up tasty, bite-sized desserts to your dinner party guests this season

Top 15 filo recipes from across the web

The most viewed filo recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Roast chicken, brie and asparagus t...

Feta filo fingers

Mum's Extra Crispy Tiropita Rolls

Chicken, feta and sweet potato filo...

Lamb, spinach and feta triangles

Salmon coulibiac

White chocolate baklava cigars

Hetty McKinnon's spanakopita rolls ...

Baklava

Satisfying veggie bake

Pie maker pizza tarts

Spinach, feta & lemon filo pie

Leftover lamb filo cigars

Greek Tiropitakia (Feta Hand Pies)

Little lemon meringue tarts

Top 15 filo recipes from across the web

The most viewed filo recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Roast chicken, brie and asparagus t...

Feta filo fingers

Mum's Extra Crispy Tiropita Rolls

Chicken, feta and sweet potato filo...

Lamb, spinach and feta triangles

Salmon coulibiac

White chocolate baklava cigars

Hetty McKinnon's spanakopita rolls ...

Baklava

Satisfying veggie bake

Pie maker pizza tarts

Spinach, feta & lemon filo pie

Leftover lamb filo cigars

Greek Tiropitakia (Feta Hand Pies)

Little lemon meringue tarts

The most viewed filo recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine