Gyoza wrappers… Crackers… And my favourite – filopastry. It is moist and easy to work with – yet strong enough to be rolled paper thin into gossamer sheets of filo that bake into flaky layers of iron-rich, whole grain goodness
Place the red and yellow pepper, red onionand courgette in the dish on top of the pastry sheets. For a lighter version of a quiche, why not use filopastry for the case and make a filopie
Put the leeks, onions, cheese, spinach and garlic into a mixing bowl and mix lightly. Butter a large baking dish and lay 3 sheets of filopastry on the bottom, buttering each layer using melted butter and a pastry brush and trimming sheets to fit if needed. Spread 1/3 of the leek mixture over the pastryand add 3 more sheets of filopastry. Add another 1/3 of the mixture then 3 more sheets of filo, and finally the last of the mixture topped with the last 3 sheets of filo pasty with plenty of butter. Score a criss-cross pattern on the top and bake for around 30 – 40 minutes until crisp and golden. 2 Halved and Sliced Onions. 12 sheets FiloPastry. 500g Hard Goat's Cheese cut into small cubes
• Lay a sheet of filopastry on the work surface and brush with olive oil. • Add the smoked paprika, cherry tomatoes, chopped basil and passata to the cooked onionand garlic
Season and then pour into the filopastry case. Season, and serve with the filopie. Place in a couple of the filo sheets and overlap them, continue layering and brushing the outer edges with butter, then leave to one side
Sprinkle over the hazelnuts and fold in the overhanging pieces of filopastry. Because this tart uses filopastry sheets to build up its pie crust, you can at least consider that a certain amount of fat has been reduced
Since the filling of these little pie bites is on the stodgy side (which isn’t a bad thing – I love me a bit of stodge), I went light on the pastry, and just used a couple of sheets of filo
The salmon is wrapped with sorrel leaves, and then topped with a chive andonion cream cheese mixture, before being wrapped in filopastryand baked to a lovely golden brown
Freshly picked broad beans, new potatoes (dug from the vegetable patch and left over from dinner the previous day), some feta (I used light feta style cheese to reduce the calories), and a few filopastry sheets are all you need to put together this broad bean, feta and new potato filo tart
Unroll the filo sheets and keep covered with a damp cloth. Cover with the remaining pastry,brushing each sheet with oil first and scrunching the pastry to fit
