Beef & Vege Fillo Rolls

Beef & Vege Fillo Rolls


makes 4 fillo rolls

For the onions and capsicums:

2 tbsp olive oil

3 red onions, peeled, halved and thinly sliced

2 capsicums, thinly sliced

salt and pepper to season


For the mushrooms:

50g butter

250g mushrooms

1tbsp fresh parsley, finely chopped

salt and pepper to season


500g sirloin, cut into thin strips

1 cup grated mozzarella

12 sheets Antoniou Fillo Thick Pastry (or 16 sheets regular fillo pastry)

olive oil spray

1 egg, lightly beaten

sesame seeds

mustard to serve



Heat the olive oil in a pan on a low/medium heat.  Add the onions and capsicums, season with salt and pepper and cook slowly until golden and cooked through. (This should take approx. 15 mins.) Place the cooked onions and capsicums in a bowl and set aside.

Heat the butter in the same pan over a high heat, add the mushrooms, salt and pepper and cook until golden brown. Once the mushrooms have reduced by half, stir in the parsley and place the mixture in another bowl and set aside.

Heat a little extra olive oil in the same pan and cook the thinly cut sirloin very quickly, making sure not to over cook it.

Preheat your oven to 180 deg C and line a tray with baking paper.

To make the rolls lay one sheet of fillo with the longer edge facing you and spray with olive oil. Repeat this process with 2 more sheets until you have a stack of 3 sheets.

Start by placing a quarter of the onion/capsicum mixture in an even line (measuring approx. 15cm) in the centre of the fillo. 

Add one quarter of the meat on top, followed by a quarter of the mushrooms and then top with some  grated cheese.

Fold the shorter edges in over the filling and proceed to roll up from the long side to enclose the layered mixture forming a roll.

Brush the seams with a little egg to ensure it is sealed. Repeat with the remaining fillo and ingredients until you have 4 rolls.

Brush each roll with beaten egg, sprinkle with sesame seed and bake for 25 mins until golden.

Allow to cool for 10 mins. before serving with some mustard.

Recipe, styling and photography by Souvlaki for the Soul

Chicken, Leek & Pea Fillo Pies

Chicken, Leek & Pea Fillo Pies


Recipe makes 6 pies

3 tbsp olive oil

750g chicken thigh fillets, cut into 2-3cm pieces

25g butter

2 leeks, cut into even chunks

200g mushrooms, sliced

2 cloves garlic, crushed

2 tbsp Dijon mustard

3 tbsp plain flour

375ml chicken stock

80ml sour cream

salt and pepper to taste

125g frozen peas

18 sheets Antoniou Fillo Pastry

100g melted butter


Heat the olive oil in a large pot over a medium high heat.  Add the chicken pieces and fry until cooked through (approx. 5 minutes).  Remove from the pot, transfer to a plate and set aside.

Add the butter to the same pot along with the leeks, mushrooms and garlic.  Cook for 5 minutes until the leek softens.  Add the mustard, flour, stock, sour cream and chicken.  Give everything a good stir and allow the sauce to cook for 15 minutes until it thickens.  Fold in the frozen peas, remove from the heat and set aside.

Divide the mixture between six 375ml ramekin or pie dishes and preheat your oven to 180 degrees Celsius.

Lay out a sheet of fillo on a clean bench with the longer side facing you and brush generously with melted butter.  Roughly scrunch the fillo together to form one long “snake” and gently roll it up to form a coil shape.  Place the fillo coil on top of the pie and repeat until all pies are covered.  (Each pie should fit 3 fillo coils).

Place the pies on a baking dish, brush with any extra remaining butter and bake for 20 mins until the fillo is golden brown.  Allow to cool for 5 minutes before serving.


Recipe, styling and photography by Souvlaki for the Soul