Filo Fantasies

When I first met my wife I soon realised she wasn’t joking about her vegetarianism. This dish, the first she created for me, introduced me to the wonderful world of filo pastry.

Filo is delicate and flaky (unlike me of course) and must be treated with care.


Pray to the filo God…

To prepare Filo Pastry Happiness you will need:

  • Filo Pastry (you could make it yourself but seriously I’m not Antony Worrall Thompson)
  • Onions
  • Mushrooms
  • Bell Peppers
  • Olive Oil
  • Garlic
  • Wine
  • Gooey cheese (like Gouda)
  • Parmesan
  • Parsley

Method

First you need to fry up the garlic, onion, peppers and mushrooms and then simmer in wine:

Boil off the juices and add some chopped parsley:

Place the concoction on a plate to cool down. Now its filo time. Get your filo out and cut the strips in half lengthways. Lay a strip on a lightly floured surface and smear some olive oil on top. Then lay another piece on top at an angle. Now dollop some of the filling in the middle (you should lay a damp kitchen roll tissue over the remaining filo pastry to keep it from drying out).

Pop some Gouda and Parmesan on top. Now wrap the sucker up with additional layers of pastry, smothering in oil as you go:

You should be able to make about 4 parcels. Put on a baking tray lined with parchment and then brush with olive oil

Bake for about 15 minutes until dark gold:

Oozing globes of loveliness

Now serve up with chips…sorry fries (double fried to ensure they are are lovely too)!

I’m not going to suggest the chips look better than the parcel.

28 thoughts on “Filo Fantasies

  1. As you may have noticed, I have recently become obsessed with cooking things with puff pastry! It is just so easy! The filo parcels look amazing though (as do the chips), so maybe I will try filo dough next time. :-)

    ~Emily~

  2. I make some healthier chips in the oven – cut potatoes, soak in slightly salted cold water for 15 min, drain, pat dry, spray (use a mister) with olive oil or put them in a bag with some EVOO and shake – put them on a cookie sheet (or stoneware works awesome) and bake at 400 for about 40 min.
    Do sweet potato ones the same way but add cinnamon to the EVOO YUM

  3. Yum! I’m going to have to try this recipe! My last experiment with phyllo dough was in muffin tins (aminerecipes.com/2011/12/16/chicken-phyllo/). They came out beautiful, but I like your idea, too! Like little, delicate, non-garbage-food Hot Pockets. WIN! I know what I’m making this coming weekend!

    Michelle F
    Low Amine Recipes

    http://aminerecipes.com

  4. Those look delicious. I can’t convince my boyfriend to eat a meal without meat — even if it’s a thick, hearty soup. Maybe this will change his mind.

    • @Rebecca – my hubby is a “Meat-a-tarian” as well – however I can fool him & the kids sometimes for dishes like a meat pie or tacos – here in Canada you can buy Ground Round – which is basically a vegetarian version of ground meat made with veggies – not soy, With all the spices he doesn’t even realize he’s not eating meat :) I made a “meat” (less) pie the other day and used phyllo (filo) pastry as the crust and he raved about it for hours and was gobsmacked when I told him later there was no meat in it!

  5. Looks delicious! The filling would work with a plain yeast dinner roll dough as well. White potatoes are good, sweet potato fries are awesome. As for crisp chips, it is hard to duplicate what the mass producers use…curtains of hot oil to “blanch” the potatoes. Don’t tell Homer – Doh!!!

  6. I could marry a Vegetarian, it would just mean MORE MEAT FOR ME !!!

    Mushrooms have a good meat like texture.

    Have you tried this recipe where you dice all the non cheese ingredients?

  7. I use to be vegetarian too but even though I eat meat now I still sometimes prefer wholly veg dishes and this sounds absolutely deelish!!!
    I will definitely try this but…you did not mention which type of wine you use. Or was this solely for drinking? Ha ha.

      • For a healthier option can I make a suggestion? Boil the cut potatoes first for about 3-5 minutes (depending on how quick it takes to get soft) and then fry. They become soft on the inside but crisp on the outside.

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