Learn different ways of using filo pastry, get to know some useful tips and take a look at a selection of filo pastry recipes. Filo can be used in a variety of ways and is easy to use so long as you don't let the sheets dry out too quickly and crack.
![A roll of several sheets of filo pastry.](https://veggieideas.co.uk/wp-content/uploads/2024/02/DSC01409.jpg)
What is it used for?
Filo pastry sheets are used in a variety of recipes such as tarts and pies, both sweet and savoury. When baked, the layers become crispy resulting in a light, golden and attractive pastry.
It is popular in Greek and Middle Eastern dishes such as spanakopita and baklava. It is also perfect for forming a parcels such as samosas or for making a quick and easy case for a quiche.
The layers can be formed flat such as in a baked filo parcel, or they can be scrunched up to create texture. The sheets can also be filled and rolled to form a spiral.
You can use filo pastry in a variety of ways:
- Use it to create a light and crispy casing for either sweet or savoury recipes such as baked filo parcel.
- Create a quick and easy pastry case for a quiche or tart such as red pepper quiche, broccoli and cheese tart, feta filo tart or fig tart.
- Use a single piece of filo pastry to form individual triangular parcels such as in this recipe for vegetable samosas.
- Fill and roll the sheets to form a spiral as in this recipe for spinach and feta spiral.
- Form the sheets into a concertina to make a custard crinkle tart or an asparagus quiche.
- Scrunch the filo sheets to form a textured topping for a fruit pie or or savoury dish.
![A tart dish lined with filo pastry.](https://veggieideas.co.uk/wp-content/uploads/2024/03/DSC01879.jpg)
![Filo pastry folded into a concertina.](https://veggieideas.co.uk/wp-content/uploads/2024/03/DSC01903.jpg)
![An unfilled filo crinkle tart.](https://veggieideas.co.uk/wp-content/uploads/2024/03/DSC01908.jpg)
![Unbaked filo pastry triangles.](https://veggieideas.co.uk/wp-content/uploads/2024/03/DSC03758.jpg)
![An unbaked filled filo pastry parcel.](https://veggieideas.co.uk/wp-content/uploads/2024/03/DSC00676.jpg)
![A partly formed filo spiral.](https://veggieideas.co.uk/wp-content/uploads/2024/03/DSC06123.jpg)
How to buy filo sheets
You can buy packs of filo sheets either fresh or frozen. I recommend buying a good quality brand rather than the cheapest as I have found better quality filo sheets are easier to handle. They have a better flavour and texture too.
How to stop it drying out
- Keep the filo sheets in their wrapping until you are ready to use them.
- Have everything ready - flan dish, baking tray, etc, and the olive oil (or melted butter) and pastry brush - before unwrapping the filo sheets.
- Only remove the sheets that you are going to use from the packet. Re-wrap any sheets you are not going to use immediately and return to the fridge as soon as possible.
Tips for working with filo pastry
- If your filo sheets are frozen defrost at room temperature before using.
- Keep the filo sheets wrapped until you are ready to use them to prevent drying out.
- Remove from the fridge so that the sheets come to room temperature before using to reduce the risk of the sheets splitting.
- You will typically use a minimum of three filo sheets layered on top of each unless specified otherwise in your recipe.
- Dab or brush the sheets with either olive oil or melted butter before adding the next sheet.
- Use a pastry brush to coat the filo sheets with oil or butter.
- Cut your cooked filo pastry dish using a sharp knife.
- If the edges of the filo pastry are cooking too quickly cover the affected parts with foil so that they do not continue to cook and burn.
![Part of a quiche with foil on part of the pastry.](https://veggieideas.co.uk/wp-content/uploads/2024/03/DSC01938.jpg)
Filo pastry, also known as phyllo pastry, is a type of pastry formed in thin sheets similar to paper. It is typically made using flour, water, oil and salt.
Typically you would use a minimum of three layers of filo pastry but this can vary depending on the recipe.
Recipes using filo pastry
- Asparagus quiche with filo pastry1 Hours 25 Minutes
- Red pepper quiche1 Hours 10 Minutes
- Spanakopita spiral (spinach and feta tart)1 Hours 25 Minutes
- Vegetable samosas with filo pastry1 Hours 10 Minutes
- Apple custard tart (filo crinkle tart)1 Hours 25 Minutes
- Vegetarian filo parcel50 Minutes
- Feta filo tart45 Minutes
- Fig tart1 Hours 25 Minutes
- Broccoli and cheese filo tart1 Hours 5 Minutes
How to use filo pastry to line a tart dish
Instructions
- Place the first sheet of filo in the quiche dish, dab with olive oil or melted butter. Fold the overhanging parts of filo into the dish.
- Repeat with the second and third sheets of filo.
- Proceed with your chosen recipe such as apple custard tart, red pepper quiche or fig tart.
Notes
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- If your filo sheets are frozen defrost at room temperature before using.
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- Keep the filo sheets wrapped until you are ready to use them to prevent drying out.
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- Remove from the fridge so that the sheets come to room temperature before using to reduce the risk of the sheets splitting.
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- Dab or brush the sheets with either olive oil or melted butter before adding the next sheet.
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- Use a pastry brush to coat the filo sheets with oil or butter.
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- If the edges of the filo pastry are cooking too quickly cover the affected parts with foil so that they do not continue to cook and burn.
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- Cut your finished filo pastry dish using a sharp knife.
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