Filo pastry

what do you use for 'fillings'??

I use four sheets to make a dessert roll and fill it it with grated apple, currants, sultanas, honey, lemon rind & juice, cinnamon and mixed spice.

chicken, almond etc filling

yum sounds good any savory ideas?

FILO SPINACH (OR SILVERBEET) PIE (serves 4)
1 bunch spinach or silverbeet, finely sliced
1 large onion, chopped
3 eggs
125 gms cottage cheese (half a 250gm pottle)
25 to 50 gms feta cheese crumbled
50 gms cheddar cheese, grated
1 tsp dried dill or 1/2 tsp dill seeds
1/2 tsp grated nutmeg
a LITTLE salt (feta can be salty) & good grind of black pepper
handful of parsely, chopped
4 sheets filo pastry
4 tsp butter or oil for brushing (or cooking oil spray)

Steam spinach and onion for about 5 mins
Beat eggs, add cottage cheese, feta & cheddar cheese
Add steamed onion & spinach, dill, nutmeg, s & p and parsley
Pour into ovenproof dish (I use 20cms square pan for four servings)
Layer the filo sheets on top of the mix, lightly brushing each with oil or butter, turning over excess flaps at edges
Sprinkle with sesame seeds
Bake at 180*C for 30-40 mins. Can cover dish with foil for last ten minutes to stop filo burning

Source: Adapted slightly from Carolyn Gibson

Variation: Leeks & blue cheese, instead of onion & feta

what do you use for 'fillings'!

yum sounds good any savory ideas!