Filo pastry, also known as phyllo, is a paper-thin dough that becomes incredibly crisp and golden when baked. Often associated with sweet dishes like baklava, filo pastry also shines in savory recipes where it acts as a light and flaky wrapper for a variety of flavorful fillings. From Mediterranean-inspired parcels to hearty meat pies, filo pastry is versatile and easy to work with once you understand its delicate nature. Whether you’re entertaining guests, meal prepping for the week, or just looking for something new to try, savory recipes with filo pastry offer delicious and satisfying options for any occasion.
Working with Filo Pastry
Before diving into specific recipes, it helps to know how to handle filo pastry. Since it’s very thin and dries out quickly, preparation is key:
- Thaw frozen filo in the refrigerator overnight, and bring it to room temperature before using.
- Cover unused sheets with a damp tea towel while working to keep them from drying.
- Use melted butter or olive oil between layers to add flavor and create crispness.
- Be gentle when layering and folding tears are normal and easily patched with another sheet.
With these tips in mind, let’s explore a variety of savory recipes that highlight the crisp texture and lightness of filo pastry.
Spinach and Feta Filo Triangles
Ingredients:
- 8 sheets filo pastry
- 2 cups fresh spinach, wilted and chopped
- 1 cup crumbled feta cheese
- 1 egg, beaten
- 2 tablespoons fresh dill, chopped
- Salt and pepper to taste
- Olive oil or melted butter for brushing
Instructions:
Preheat the oven to 375°F (190°C). Mix spinach, feta, egg, dill, salt, and pepper in a bowl. Cut each filo sheet into 3 strips. Place a spoonful of filling at the end of a strip and fold it into a triangle, like a flag. Continue folding until sealed. Brush with oil or butter and bake on a tray for 20-25 minutes until golden and crispy. These savory pastries make perfect party snacks or light lunches.
Mushroom and Goat Cheese Filo Tart
Ingredients:
- 6 sheets filo pastry
- 3 tablespoons butter, melted
- 2 cups mushrooms, sliced
- 1 clove garlic, minced
- 1 small onion, chopped
- 1/2 cup goat cheese, crumbled
- Fresh thyme leaves
- Salt and pepper to taste
Instructions:
Sauté onions, garlic, and mushrooms until browned. Season with thyme, salt, and pepper. Layer filo sheets in a tart pan, brushing each with melted butter. Let the edges hang over slightly. Fill with mushroom mixture and top with goat cheese. Fold in edges and bake at 375°F (190°C) for 25-30 minutes. The result is a savory tart with a crisp base and a rich, earthy filling.
Chicken and Leek Filo Pie
Ingredients:
- 1 tablespoon olive oil
- 2 cups cooked chicken, shredded
- 2 leeks, cleaned and sliced
- 1 clove garlic, minced
- 1/2 cup crème fraîche or thick cream
- 1 teaspoon mustard
- Salt and pepper to taste
- 6-8 sheets filo pastry
- Butter or oil for brushing
Instructions:
In a pan, cook leeks and garlic in olive oil until soft. Add chicken, crème fraîche, mustard, and seasoning. Stir until creamy and set aside to cool. Layer filo sheets in a pie dish, brushing each with oil. Spoon in the filling and cover with more filo, tucking edges. Bake at 375°F (190°C) for 30-35 minutes. This filo pie is creamy inside and perfectly crispy on top.
Filo-Wrapped Asparagus Bundles
Ingredients:
- 1 bunch asparagus, trimmed
- 4 sheets filo pastry
- 1/2 cup grated Parmesan cheese
- Olive oil for brushing
- Black pepper to taste
Instructions:
Blanch asparagus in boiling water for 1-2 minutes, then cool. Cut filo into squares or strips, brush with oil, and sprinkle with Parmesan and pepper. Wrap 2-3 asparagus spears in each piece of filo. Place on a baking sheet and bake at 375°F (190°C) for 15-20 minutes. These bundles are ideal as an elegant starter or side dish.
Lentil and Vegetable Filo Rolls
Ingredients:
- 1 cup cooked green or brown lentils
- 1 small carrot, grated
- 1 zucchini, grated and drained
- 1 small onion, chopped
- 1 garlic clove, minced
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 8 sheets filo pastry
- Oil or melted butter for brushing
Instructions:
Sauté onion, garlic, and grated vegetables until soft. Add lentils and spices, then cook until moisture has evaporated. Cool the filling. Cut filo into rectangles and place filling on one end. Roll up and brush with oil. Bake at 375°F (190°C) for 25-30 minutes. These filo rolls are hearty, plant-based, and freezer-friendly.
Serving Ideas and Storage Tips
Savoury filo pastry recipes can be served warm or at room temperature, making them excellent for parties, lunchboxes, or easy weeknight dinners. Pair them with dips like yogurt sauce, hummus, or tzatziki for extra flavor.
- Storage: Store leftovers in the fridge in an airtight container for up to 3 days.
- Reheating: Reheat in an oven or toaster oven to maintain crispness. Avoid the microwave, as it can make the pastry soggy.
- Freezing: Many filo recipes can be frozen before or after baking. Wrap tightly and bake straight from frozen, adding a few extra minutes to the cooking time.
Tips for Success
- Don’t overfill the pastry too much filling can make it soggy or tear the sheets.
- Always bake filo recipes on a lined or greased tray to prevent sticking.
- Use a sharp knife or pizza cutter to slice portions cleanly without shattering the pastry.
- Layer filo sheets for structure and crunch three to five sheets are ideal for most savory dishes.
Filo pastry is a fantastic ingredient for creating light, crispy, and elegant savory dishes. From cheese-filled triangles and rustic tarts to hearty pies and vegetable rolls, the possibilities are nearly endless. The key lies in handling the delicate dough with care and combining it with flavorful, well-balanced fillings. Whether you prefer vegetarian recipes or meat-based options, filo pastry offers a creative and satisfying way to bring texture and variety to your meals. Once you start experimenting with filo, you’ll find it’s not only versatile but also incredibly rewarding to use in the kitchen.