How do you bake filo pastry?
Remove sheets as you need them, keeping unused sheets covered with cling film or a damp tea towel. Brush each sheet with melted butter and layer up according to the recipe. Layering several sheets of pastry will make your finished dish sturdier. Use for making samosas, parcels, streusels and lining tart tins.
Filo – a healthier alternative. Filo pastry has a huge health advantage because there is no fat in the mix. It is made solely from flour and water. Fat – in the form of melted butter, spread or oil – is brushed on the layers as they are assembled for recipes so the quantity of fat used is therefore up to the cook.
- Calories and Fat. One serving of one brand of spinach pie -- 1/4 of the total pie -- contains 240 calories. You also take in 4 grams of fat, which is only a small portion of the suggested limit for daily fat intake: 20 to 35 grams.
- Freeze Before Baking. Freezing spanakopita before you bake it is the way to go. You can cook the frozen pie directly from the freezer, without thawing it first. Extend the cooking time by about 10 minutes, as the pie will need time to warm up from the frozen state.
- Filo – a healthier alternative. Filo pastry has a huge health advantage because there is no fat in the mix. It is made solely from flour and water. Fat – in the form of melted butter, spread or oil – is brushed on the layers as they are assembled for recipes so the quantity of fat used is therefore up to the cook.
Filo or phyllo (Greek: φύλλο "leaf") is a very thin unleavened dough used for making pastries such as baklava and börek in Middle Eastern and Balkan cuisines. Filo-based pastries are made by layering many sheets of filo brushed with olive oil or butter; the pastry is then baked.
- When puff pastry is baked, the layers begin to separate and “puff”. You can even see the butter sizzle between the layers as it rises and bakes. The remaining tiny pieces of butter help to make a pie crust flaky when cooked, but the resulting pie crust is much thicker and sturdier than a puff pastry.
- Preheat oven to 350F. Place a sheet of phyllo dough on parchment paper.
- Using a sharp knife, cut the stack into 12 equal pieces.
- Press each piece into the cups of a muffin tin.
- Bake for about 13-15 minutes (for regular muffin tin size), or until golden brown.
- 1. Spicy Sweet Chili Doritos. Doritoholics, fear no more—a vegan flavor exists, and it's delish! These Spicy Sweet Chili Doritos are so packed with flavor that no dip is needed.
Puff pastry dough and phyllo dough are very different and, if used interchangeably, will yield different results. Greek baklava made from puff pastry instead of phyllo, for example, would not be the same…whereas an apple turnover made with either dough would be more acceptable.
- Rough puff pastry is the cheats version. Its designed to produce a similar effect to puff pastry, for a lot less effort. The butter is cut into chunks and mixed into the dough, still in chunks. Then you do the same folding and rolling thing and the butter is distributed in small layers throughout the pastry.
- Gluten Free Spanakopita. Make an amazing gluten free Spanakopita that's as good as the original version. This recipe is a Greek classic – a combination of pastry, cheese, spinach and a few extra ingredients. Spanakopita won't last long on the plate.
- Ambrosia Devon Creamed Rice Pudding carefully made with fresh milk and cooked to seal in the flavor. A good source of calcium with 72% milk content, has no preservatives or artificial flavors. It is gluten free and suitable for vegetarians.
Updated: 12th November 2019