6 hours ago
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I love this gossamer-thin pastry for its lightness and crunch, not least because it can be used for both sweets and savouries. Once, on a trip to Athens, I learned how to make filo from scratch: it needs to be rolled very, very thin, so, unless you are skilled with a rolling pin, it’s hard and time-consuming. Luckily there are good ready-made varieties out there (if you’re using the frozen variety, make sure it’s fully defrosted). And always keep the pastry you are not working with under a damp cloth, because it dries out very quickly and will probably crack.
Cheese and spring onion pie (pictured top)
This boasts four varieties of cheese and a ruffly top of crisp, golden filo that requires no complicated technique.
Prep 15 min
Cook 1 hr, plus cooling
Serves 6
300g feta, crumbled
250g firm ricotta, crumbled
200g halloumi, grated
150g gruyere or a sharp cheddar, grated
150ml single cream
3 eggs
25g chives, finely chopped
25g dill, finely chopped
25g flat-leaf parsley, finely chopped
1 large bunch spring onions (8-10), trimmed and finely sliced
Finely grated zest of 1 unwaxed lemon
Nutmeg
Sea salt and black pepper
125g butter, melted
8 sheets filo
Sesame seeds, to scatter
Heat the oven to 180C (160C fan)/350F/gas 4. In a large bowl, combine the cheeses, cream, eggs, herbs, spring onion, lemon zest and a good grating of nutmeg, then season to taste.
Line the base of a 20-23cm cake tin with baking paper and grease the sides with melted butter. Lay a sheet of pastry in the bottom of the tin, allowing the excess to hang over the sides. Brush generously with butter, then lay on another sheet of pastry at a slight angle, so it doesn’t completely overlap the first sheet, and brush that with butter, too. Repeat until you have six filo sheets covering the base and sides of the tin.
Spoon the filling into the pastry base and flatten it out with the back of the spoon. Brush another piece of pastry with butter, fold it in half and lay it on top of the filling, tucking in the excess pastry. Repeat with the last sheet of pastry, then fold in all the overhanging filo to create a lovely textured top. Brush with the remaining butter, sprinkle over the sesame seeds, then bake for 45 minutes, until golden. Leave the pie to rest and cool for 15 minutes before serving.
Seeded filo crackers
These require no dough making or rolling: they’re simply made by layering ready-made filo pastry. They have an addictive crunch, and are ideal for swiping through your favourite dips.
Prep 5 min
Cook 20 min, plus cooling
Serves 6
1 tbsp fennel seeds
1 tbsp caraway seeds
1 tbsp coriander seeds
2 tbsp sesame seeds
2 tbsp nigella seeds
1 tsp pul biber
½ tsp onion powder
1 tsp flaky sea salt
4 sheets filo pastry
100ml extra-virgin olive oil
In a mortar, lightly crush the fennel, caraway and coriander seeds, then stir in the sesame and nigella seeds, pul biber, onion powder and salt.
Heat the oven to 180C (160C fan)/350F/gas 4. Put a sheet of baking paper the size of your baking tray on a work surface, and top it with a sheet of filo. Brush with olive oil, then lay over a second sheet of filo, pressing it down lightly to get rid of any air pockets, and brush with oil. Repeat with the remaining two filo sheets, brush the top with the remaining olive oil and scatter over the spiced seed mix generously and evenly, pressing it in gently, so it sticks.
Using a sharp knife, cut the filo into strips, triangles or squares – whatever you like – then slide the baking paper on to a baking tray and bake for 10 minutes. Leave to cool on the baking sheet to crisp up, then serve with your favourite dip.
Saffron prawn boreks
With the addition of saffron, these crisp prawn rolls feel rather lavish. Perfect to pass around at a party with a glass of something fizzy.
Prep 15 min
Cook 40 min, plus cooling
Makes 16 small boreks
2 tbsp olive oil
1 onion, peeled and very finely chopped
1 red pepper, halved, pith and seeds removed, and flesh finely chopped
1 carrot, coarsely grated
1 green bird’s eye chilli, finely chopped
½ tsp pul biber
1 pinch saffron threads, steeped in 1 tbsp warm water for 5-10 minutes
200g raw prawns, peeled, deveined, half blitzed in a food processor, half roughly chopped
25g coriander, leaves very finely chopped
Finely grated zest of 1 unwaxed lemon, plus the juice of ½ lemon
Sea salt
4 sheets filo
75g butter, melted
1 tsp fennel seeds mixed with ½ tsp pul biber, to garnish
Put the oil in a pan on a medium heat, then saute the onion, pepper and carrot until soft but not coloured. Add the green chilli, pul biber and saffron, stir-fry briefly, then take off the heat and tip into a bowl. Leave to cool slightly, then stir in the blitzed and chopped prawns, coriander, lemon zest and juice, and season with salt.
Heat the oven to 180C (160C fan)/350F/gas 4. On a clean surface, lay out a filo sheet and brush it with melted butter. Using a sharp knife, cut the filo into four equal rectangles. Spread a log of the filling mix along the short end of one rectangle, leaving a 1½cm gap on each side, then roll up the pastry, tucking in the ends to secure the filling. Put the roll seam-side down on a lined baking sheet and brush with more melted butter. Repeat with the remaining three sheets of filo and filling, then sprinkle over fennel seed and pul biber mix.
Bake for 15-20 minutes, until golden brown and crisp, and serve hot or at room temperature
