Recipes
Filo pastry
Filo pastry, also known as phyllo, is extremely difficult and time-consuming to produce at home. The translucent paper-thin leaves are created by beating and stretching as well as rolling, and demand a lot of space in the kitchen.
Filo is essential for Greek dishes such as baklava (honey and nut pastries) and spanokopitta (spinach and cheese triangles).
Fold into little parcels or pouches enclosing a moist filling, or shape into ragged tart cases.
Store well wrapped in the fridge or freezer and observe the manufacturer's use-by date.
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