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Filo pastry recipes

Filo pastry

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.

Buyer's guide

Filo pastry is sold ready-made in rolled layers, fresh from the chiller cabinet, or frozen.

Preparation

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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