How To make Filo Parcels
1 sm Onion, Chopped
1 tb Sunflower Oil
1 ts Mild Curry Powder or Paste
6 oz Mixed veg eg carrot,
-courgettes, parsnip, cut -up small 4 oz Beansprouts
1 tb Chopped Fresh Coriander
Salt and Black Pepper 4 Sheets of Filo Pastry
1 oz Butter, Melted
Fry onion in oil for 2 minutes. Add curry powder, stir over heat for 1 minute. Add vegetables, stir fry for 3 minutes. Add beansprouts, coriander. Season. Mix, set aside. Set oven 190C, 375F, Gas Mark 5. Lay out filo sheets. Cut in half. Brush with butter. Place one eigth of filling ner bottom edge of pastry pieces. Roll up and tuck in ends to seal. Brush with more butter. Place on a baking sheet. Bake for 20 minutes or until crisp and golden.
How To make Filo Parcels's Videos
Spanakopitakia: Greek Spinach Pie Triangles The best appetizer!!
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Ingredients
2 pounds #4 phyllo pastry, at room temperature
1 pound or 3 bunches baby spinach, chopped
2 bunches of fresh dill, finely chopped, or 2 teaspoons dried dill
6 scallions, thinly sliced
15 ounces ricotta cheese, full fat, and at room temperature
1 pound feta cheese, crumbled
4 eggs, beaten and at room temperature
1 pound butter, melted
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper to taste
Instructions
Preheat your oven to 375 °F, 190 °C.
Line 2 half-sheet baking pans with parchment paper.
Make the filling:
Combine the feta cheese, ricotta, eggs, oil, salt, pepper, and dill in a tabletop mixer fitted with the paddle attachment. Beat until combined.
Add the scallions and beat until combined.
While the mixer is running on low add a handful of chopped spinach at a time until all of the spinach is incorporated.
Mix everything together with a spatula and set it aside
Assemble the triangles:
While the phyllo is still rolled in its packaging, cut it into three equal portions. Unwrap one portion and leave the rest in their packaging so that they do not dry out.
Work with two layers of phyllo at a time and drizzle some melted butter between the two layers and on top.
Place a tablespoon of spanakopita filling at the bottom of the strip and roll it up, flag style. See video.
Place the triangles on the baking trays and continue assembling them until the filling and/or phyllo runs out.
Brush the tops of the triangles that you will be baking with melted butter and sprinkle with some salt.
Bake them for about 40 minutes or until nice and golden. Serve with tzatziki or as is.
Notes
Sometimes the phyllo sticks together. You don't have to be precise and fight with it to stick to the 2 layers of phyllo rule. I promise, if you roll it up with 3 layers or even 4, it will taste just as good or maybe better.
Freezer Instructions: Remove the plastic wrap and brush the pies with melted butter or oil and then sprinkle the tops with salt. Cover loosely with foil and bake at 375 °F for 40 minutes. Remove foil and bake uncovered until golden and crisp. About 15 minutes.
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Chicken & Mushroom Filo Parcels
Chicken & Mushroom Filo Parcels. Healthy, DELICIOUS & so easy to make.
This is one of the 1200 recipes in our 28 Day Challenge made for busy Mums
KRAFT Filo Parcels Recipe
Visit mealswithkraft.com for more delicious recipes
Recipe: Mini Roasted Veggie Phyllo Parcels
The next dish is for all the veggie lovers out there. Teresa Ulyate is going to make her crispy phyllo pastry parcels filled with roasted veggies and topped with sesame seeds! Serve them with a salad for a delicious lunch
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How to use filo pastry - BBC Good Food
Here Sophie Godwin from the BBC Good Food cookery team shows us how to make Brie and cranberry triangles using filo pastry, plus how to get the best out of filo pastry, a crisp, paper-thin pastry that's great for sweet and savoury dishes.
Top tip: Filo dries out quickly - keep any pastry you're not using completely covered.
For more recipes and tips on using filo pastry visit:
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DIY Filo Cups
DIY Filo Cups
I think the best part of pastry is often that crunch made possible by a small(????????????) amount of butter or shortening. Sometimes the pastry dough can kind of overwhelm the filling or primary flavor. What's the solution? Filo dough! Paper thin sheets of dough that you butter and layer for the best crunch ever! They definitely allow the filling to shine through too. My mom would make all sorts of things with filo dough but the easiest way to use them IMO is to make little cups for the perfect party bites. I filled these with a tratitional Greek mixture of feta, dill, lemon, corriander and some American cream cheese ???? Full recipe up on the blog!