Filo pastry recipes

Filo or phyllo pastry is a paper-thin pastry common in Greek, Middle Eastern and Balkan cooking. When you use the pastry, you join layers by brushing each layer with butter or oil. This also helps it become crisp as it cooks. Filo is often filled in some way, such as the classic dishes of baklava and börek.


Although both pastries give a flaky appearance, they are quite different. Puff pastry is much denser, and the butter is combined into the pastry rather than being brushed between layers.

The layered effect in puff pastry is created by rolling the dough out and folding it over on itself before rolling again, called laminating. Puff pastry is generally easier to make as a result.


There are some recipes where you could substitute puff pastry, but it will give a different feel. Filo is much more crumbly and light, while puff pastry will be denser.


  • 4 x 100g lamb loin (backstrap) fillets
  • 12 slices of prosciutto in thin slices, with the rind, removed
  • 1 tablespoon olive oil
  • 1 tablespoon sun-dried tomato paste
  • 1/2 cup red wine
  • 250ml (1 Cup) Lamb or Bee Stock
  • 6 sheets of filo pastry
  • 50g butter, melted
  • 2 tablespoons grated Parmesan
  • 2 cups frozen peas
  • 2 tablespoons thick cream


1. preheat oven to 190°C

2. Season the lamb fillets by adding salt and pepper. Each piece of lamb should be wrapped in 3 pieces of prosciutto. In a large frying pan, heat oil on high heat. Seal the lamb fillets in a frying pan and cook for about 1-2 minutes on each side. Place lamb on a plate, and let cool. Cook the lamb over medium heat until it is reduced by half. Season and place in a bowl.

3. Each sheet of filo should be cut in half to make 12 sheets. Use melted butter to brush one sheet, and then add two more sheets to make three layers. To make a parcel, place a lamb fillet along the bottom edge. Fold in the ends and roll up the filo.

4. Place the pastry on a parchment-covered baking tray. Continue with the remaining pastry, lamb. Butter each roll and then sprinkle it with parmesan. Bake the pastry in the oven for about 15 minutes or until it is golden.

5. In the meantime, boil some salted water in a saucepan and heat for 5 minutes. Drain the peas and then place them in a food processor along with the cream. Season the mixture with salt and pepper. Process until smooth.

6. Make filo parcels with the heating sauce. Divide the pea puree among two plates. Top with a filo pastry and drizzle sauce.