Creating filo pastry from scratch is famously labour-intensive, but fortunately excellent shop-bought alternatives are readily available, transforming these delicate, crispy savoury dishes into straightforward projects for home cooks.
This gossamer-thin pastry appeals to me for its remarkable lightness and satisfying crunch, particularly because it works equally well in both sweet and savoury applications. During a visit to Athens years ago, I had the opportunity to learn traditional filo-making techniques: the pastry demands to be stretched to an extremely thin consistency, making it a challenging and time-consuming task unless you possess considerable skill with a rolling pin. Fortunately, quality ready-made versions are now widely available (if purchasing frozen filo, ensure it is completely thawed before use). A crucial tip: always cover any filo sheets you are not actively using with a damp cloth, as the pastry dries rapidly and will crack if exposed to air.
Bhogal has established herself as a regular contributor to food writing, with her recent work including recipes for cold-busting filo chicken pie and wholesome supergreens and cheese pie, demonstrating her sustained focus on filo-based cooking across seasons.
What makes filo such a versatile ingredient?
Filo's appeal lies in its dual functionality and textural qualities. The pastry creates a golden, crispy exterior when brushed with butter and baked, while remaining light enough not to overwhelm delicate fillings. Its thinness means it cooks quickly and evenly, and because it requires no kneading or resting time when shop-bought, it eliminates much of the technical difficulty associated with pastry-making. Whether layered with savoury cheese mixtures, wrapped around seafood, or used as a base for seed crackers, filo adapts to numerous culinary applications.
Cheese and spring onion pie
This pie combines four distinct cheese varieties topped with a textured, golden-brown filo crust that demands no advanced techniques.
Prep: 15 minutes | Cook: 1 hour, plus cooling | Serves: 6
Ingredients: 300g feta, crumbled; 250g firm ricotta, crumbled; 200g halloumi, grated; 150g gruyere or 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
Set the oven temperature to 180°C (160°C fan)/350°F/gas 4. In a large mixing bowl, combine the cheeses, cream, eggs, herbs, spring onion, lemon zest and a generous grating of nutmeg, then adjust seasoning to your preference.
Line the base of a 20-23cm cake tin with baking paper and coat the sides with melted butter. Position a sheet of pastry in the tin's bottom, permitting excess to extend beyond the edges. Apply a generous butter coating, then position a second pastry sheet at a slight angle to avoid complete overlap with the first, and butter that as well. Continue this process until six filo sheets line the tin's base and sides.
Distribute the filling mixture into the pastry base and smooth it using the back of a spoon. Brush another pastry piece with butter, fold it in half and position it atop the filling, tucking surplus pastry underneath. Repeat with the final sheet of pastry, then fold all overhanging filo inward to form an attractively textured surface. Coat with remaining butter, scatter sesame seeds across the top, then bake for 45 minutes until golden. Allow the pie to rest and cool for 15 minutes before serving.
Seeded filo crackers
These require no dough preparation or rolling: they are simply constructed by stacking ready-made filo sheets. They deliver an irresistible crunch and work beautifully for dipping into favourite accompaniments.
Prep: 5 minutes | Cook: 20 minutes, plus cooling | Serves: 6
Ingredients: 1 tablespoon fennel seeds; 1 tablespoon caraway seeds; 1 tablespoon coriander seeds; 2 tablespoons sesame seeds; 2 tablespoons nigella seeds; 1 teaspoon pul biber; ½ teaspoon onion powder; 1 teaspoon flaky sea salt; 4 sheets filo pastry; 100ml extra-virgin olive oil
Using a mortar and pestle, gently crush the fennel, caraway and coriander seeds, then combine with the sesame and nigella seeds, pul biber, onion powder and salt.
Preheat the oven to 180°C (160°C fan)/350°F/gas 4. Position a sheet of baking paper matching your baking tray's dimensions on a work surface, then top it with a filo sheet. Brush generously with olive oil, then lay a second filo sheet on top, pressing gently to eliminate air pockets, and brush with oil. Repeat with the remaining two filo sheets, brush the top surface with remaining olive oil and distribute the spiced seed mixture generously and uniformly across it, pressing lightly so it adheres.
Using a sharp knife, cut the filo into strips, triangles or squares according to preference, then transfer the baking paper to a baking tray and bake for 10 minutes. Allow to cool on the baking sheet to achieve maximum crispness, then serve alongside your preferred dip.
Saffron prawn boreks
The addition of saffron elevates these crispy prawn rolls to an elegant level. They are ideal for passing around at gatherings accompanied by sparkling wine.
Prep: 15 minutes | Cook: 40 minutes, plus cooling | Makes: 16 small boreks
Ingredients: 2 tablespoons 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 teaspoon pul biber; 1 pinch saffron threads, steeped in 1 tablespoon 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 teaspoon fennel seeds mixed with ½ teaspoon pul biber, to garnish
Heat the oil in a pan over medium temperature, then cook the onion, pepper and carrot until softened but not browned. Introduce the green chilli, pul biber and saffron, stir-fry briefly, then remove from heat and transfer to a bowl. Allow to cool slightly, then fold in the blitzed and chopped prawns, coriander, lemon zest and juice, and season with salt.
Preheat the oven to 180°C (160°C fan)/350°F/gas 4. On a clean work surface, unfold a filo sheet and brush it with melted butter. Using a sharp knife, divide the filo into four equal rectangles. Distribute a log of the filling mixture along the short end of one rectangle, maintaining a 1½cm gap on each side, then roll up the pastry, folding in the ends to contain the filling. Position the roll seam-side down on a lined baking sheet and brush with additional melted butter. Repeat with the remaining three sheets of filo and filling, then sprinkle the fennel seed and pul biber mixture across the tops.
Bake for 15-20 minutes, until golden brown and crisp, and serve either hot or at room temperature.
Why filo works for entertaining
These three recipes demonstrate filo's particular suitability for hosting occasions. The cheese and spring onion pie can be prepared ahead and reheated, the seeded crackers store well in an airtight container for several days, and the prawn boreks can be assembled in advance and baked just before guests arrive. Bhogal's recurring recipe series within food writing frequently emphasises such practical considerations alongside flavour, making her work particularly valuable for home entertainers.
Key Facts
- Ready-made filo pastry eliminates the time-consuming rolling and stretching required for homemade versions, making these recipes accessible to most home cooks
- Filo must be kept covered with a damp cloth during preparation to prevent it drying out and cracking
- All three recipes bake at the same temperature (180°C/160°C fan/350°F/gas 4), allowing them to be prepared simultaneously if desired
- The cheese pie serves six and requires 1 hour baking time, while the crackers and boreks are quicker options for smaller gatherings or appetisers
- Bhogal continues publishing seasonal recipe pieces regularly, with recent contributions including gooseberry-based dishes and other filo applications
