In the Kitchen with Chef Chris

Filo dough (phyllo, fillo) is popular throughout the Middle East and the Mediterranean. It’s the dough used to make baklava and spanakopita, those tasty little triangles with spinach and feta cheese you’ve probably had at a party. I don’t know if it’s really a fear of filo, or more a fear of being annoyed by filo that kept me away from this incredibly versatile stuff.

In my youth, I believe impatience with properly defrosting filo was the main problem. It may also be that the quality has improved now that it is more mainstream. Either way, I gave it another go again recently and boy, am I glad that I did!

These recipes are all fun to make without too many ingredients. If you follow the tips I’ve given, it’s not hard to work with and you can be fearless! Two of these recipes should use up a box, and the omelette is a great way to finish off leftovers.

Tips for Best Results with Filo

 Always defrost for several hours in the fridge, or overnight.Be sure to keep the dough covered except for the sheets you are using immediately. Use a lightly damp dish towel for ease.Each sheet must have some butter or oil brushed on in order for it to flake properly.In a pinch or if making a large batch, you can use butter flavored cooking spray.

For your next brunch or when family is in town, this is special. And! Older kids can help. You can make it with just half & half if you aren't a sweetened condensed milk person.                         You can also add cinnamon, ginger,                                                                          or freshly grated nutmeg for a little something extra.

8 sheets filo dough

8 Tbsp. butter melted

2 eggs, lightly beaten

1 cup milk 

14 oz can sweetened condensed milk

1 tsp vanilla

Pinch salt

Preheat oven to 375 degrees. Butter a medium casserole dish.

Whisk together the eggs, milk, condensed milk, vanilla, and salt.

Place a sheet of filo on the work surface and brush with butter. Push one longer edge into the rest of the pastry, forming a rough accordion. Tuck one end of the accordion in and roll into a spiral, then place in baking dish. Repeat with remaining sheets.

Bake for about 15 minutes or until golden, then remove from the oven and pour egg and milk mixture evenly over the top. Return to the oven and bake for about 15 minutes, or until the custard is set. Let stand about 5 minutes before serving

I love naked asparagus, but these are an easy way to dress them up for a gathering and make it extra special. 

1 pound Asparagus

About 10 sheet filo

¼ cup pesto

¼ cup parmesan

About 3 Tbsp. butter, melted

Preheat the oven to 375 degrees. Line a sheet pan with parchment.

Trim the asparagus stems. Place asparagus in a shallow baking dish, sprinkle with salt, and pour boiling water over. Let stand for about 2 minutes, then drain and pat dry.

Place 1 sheet of filo on your work surface, keeping the remaining dough covered, and brush lightly with butter. Cut into squares about 6x6, then make stacks of 3. Place a spear on each stack, drizzle or smear with a little pesto, and a pinch of parmesan. Roll into a cigar shape and place on prepared pan, seam side down. Repeat with remaining asparagus and pastry, then sprinkle cigars with more parmesan.

Bake for about 12 minutes, or until golden brown. Serve warm.

This is a little bit of magic and a lot of fun… and so easy! It’s the perfect thing to make with any leftover sheets, although you may love it and put it in your regular line-up. 

The filo gives a bit of structure and a semblance of crust and is kinda quiche-like. You can make this with spinach and tiny feta cubes for true Mediterranean flavor or use anything “omelette-y” that you have on hand.

4 sheets filo pastry

1 tbsp olive oil or butter

4 large eggs 

2 tbsp milk 

½ cup ​shredded cheese 

¼ cup chopped spinach 

Roll the sheets of filo into a tube, then slice into 1-inch pieces with a sharp knife. Gently toss the sliced filo pastry to separate strands.​ 

Heat oil in a ​medium skillet over medium heat. Add filo and ​toss or gently stir until lightly golden. 

Lightly beat eggs with milk ​and salt​. Pour egg mixture over the filo. Sprinkle ​with cheese and spinach. ​Reduce heat, cover and cook on low until eggs are set​, about 5 minutes. Serve warm. Reheats well in microwave.