Stone Fruit Galettes

Ingredients

makes 4

1 large peach, stone removed and thinly sliced
1 large nectarine, stone removed and thinly sliced
4 apricots, stones removed and thinly sliced
2 tbsp brown sugar
1 tbsp good quality vanilla extract
juice of half a lime
4 sheets of Antoniou Thick Fillo pastry (6 sheets regular fillo pastry as alternative)
melted butter

Method

Combine the stone fruits, sugar, vanilla and lime juice in a bowl and set aside.

Preheat your oven to 180 deg C and grease and line a baking dish.

Take one sheet of fillo and brush liberally with melted butter and cut into 4 pieces.

Lay the pieces out to form a star shape. Place 2 tablespoons of the fruit filling into the centre of the fillo star.
Scrunch up the sides to form a rustic edge and brush liberally with butter.

Cook for 15-18 mins until golden. Serve immediately with ice cream.

Recipe, styling and photography by Souvlaki for the Soul

Zucchini & Feta Pie

Ingredients

• 1kg zucchini (approx.. 5 large zucchini) grated
• 200g feta cheese
• ½ cup grated Parmesan cheese
• ½ cup breadcrumbs
• 3 eggs, lightly beaten
• 5 spring onions, thinly sliced
• 1 cup freshly chopped parsley
• ¼ cup freshly chopped mint
• 3 tbsp freshly chopped dill
• generous pinch of black pepper
• 16 sheets Antoniou Fillo Pastry
• olive oil spray

Method

Preheat your oven to 180 deg C.

Combine the zucchini, feta, Parmesan, breadcrumbs, herbs, spring onions, eggs, and pepper in a large bowl.

Spray a baking dish measuring 25cm x 35cm with olive oil spray. Spray the top of a sheet of fillo pastry with olive oil and place it in the pan. (You will need to trim the sheets to fit the pan). Repeat until you have eight layers.

Pour the zucchini mixture on top of the fillo ensuring it is spread evenly.

Spray the top of a sheet of fillo pastry with olive oil and place it on the zucchini filling. Repeat until you have 8 layers.

Using a sharp knife, score the top of the pastry into your desired serving sizes making sure not cut too deep.

Bake in the oven for 50 mins until golden. Allow to cool for 30 mins before serving.

Recipe, styling and photography by Souvlaki for the Soul

Pork Spring Rolls Served in Cos Lettuce

Ingredients

makes 14

• 2 tbsp peanut oil
• 1 onion, finely diced
• 2 cloves garlic, minced
• 500 grams pork mince
• 3 mushrooms finely diced
• 220 grams water chestnuts, finely chopped
• 2 tbsp sambal oelek (chili paste)
• 3 tbsp oyster sauce
• 3 tbsp soya sauce
• 1 tbsp Shaoxing wine (Chinese rice wine or dry sherry)
• white pepper to taste
• 14 Cos lettuce leaves, washed and dried
• 1 spring onion, thinly sliced (green and white parts)
• 14 whole sheets of Antoniou Fillo Pastry
• 1 egg lightly beaten
• 1 tbsp sesame seeds (optional)

Dipping Sauce

• 3 tbsp hoisin sauce
• 1 tbsp Shaoxing wine
• 1 tbsp sambal oelek

Method

Prepare your hoisin dipping sauce by combining the hoisin sauce, the samabal oelek and Shaoxing wine. Set aside.

Preheat your oven to 180ºC. Line a baking tray with baking paper.

In a wok or large pan heat the peanut oil on a medium heat and fry off the onion and garlic until the mixture becomes fragrant (approx 2 minutes)

Add the pork mince and mushrooms and stir frequently, using a wooden spoon to break up any lumps in the mince. Allow the mixture to cook and brown evenly.

Add the water chestnuts, oyster sauce, soya sauce, Shaoxing wine and pepper and mix to combine thoroughly. Cook for 10 mins. Set aside and allow to cool. Once cooled fold the chopped spring onion through the pork mixture.

Lay your fillo sheet on a clean surface lengthways (the short edge facing you) and spoon 2 tablespoons of the cooked pork along the centre of the bottom part of the pastry, allowing for a 5cm border on either side. Fold the fillo over the filling and roll up into a cigar shape, making sure to seal the spring roll with a little beaten egg. Repeat with the remaining sheets of fillo until all the spring rolls are made.

Brush each spring roll with a little egg and sprinkle a few sesame seeds on top.

Bake in the oven for 20 mins or until lightly browned.

Allow the spring rolls to cool for 5 mins and then serve each one on top of Cos lettuce leaf garnished with spring onions and drizzled with a little hoisin dipping sauce

Recipe, styling and photography by Souvlaki for the Soul

Shepherds Pie

Ingredients

makes 8 pies

for pie cases

• 20 whole sheets of Antoniou Fillo pastry
• 100 grams melted butter
• 12.5 cm pie tins

for the filling

• 1 tbsp olive oil
• 1 onion, finely diced
• 1 large carrot, finely diced
• 1 stalk celery finely diced
• 1 tbsp plain flour
• 500 grams beef mince
• 500 grams lamb mince
• 500 ml beef stock
• ¼ cup Worcestershire sauce
• 2-3 tbsp Dijon mustard
• 2 tbsp tomato paste
• 1 tbsp freshly chopped thyme
• 2 tbsp freshly chopped parsley
• pinch salt
• freshly ground pepper

for the potato topping

• 750 grams Desiree potatoes, peeled
• 50 grams butter
• ¼ cup milk
• salt and pepper to season

Method

Preheat your oven to 180 deg C and grease each pie tin with a little of the melted butter.

Lay the fillo sheets out on a clean surface and cut in half. You will end up with 40 squares (each individual tart will require 5 sheets). Cover with a dampened tea towel.

Take the first 5 sheets and proceed to brush them with melted butter. Layer one stacked square on top of another to form a star shape.

Press into pie tin and then proceed to scrunch the pastry over so it fits neatly into the tin. Repeat for each tart tin. Once all pie cases have been finished place on a large baking tray.

Line each tart tin with non stick baking paper and fill with pastry weights and bake for 10-12 mins. Remove pastry weights and then cook for a further 3 mins uncovered. Remove and set aside until ready to fill.

To make the filling add the olive oil to a large pan and cook the onion, carrots and celery until softened. Add the flour and stir to combine for one minute. Add the beef and lamb mince and cook breaking up with a wooden spoon, for 6 to 8 minutes or until browned.

Add the stock, Worcestershire, mustard, tomato paste, herbs and allow the mixture to come to a boil. Reduce heat to low and simmer, uncovered, for 20 to 30 minutes or until thick. Season with salt and pepper.

Meanwhile place the potatoes in a pot of cold water and allow them to come to a boil and cook for 45 mins or until tender. Drain and add the butter, milk and seasoning and mash to a smooth consistency.

To construct the pies, divide the mince filling between all the pie cases and top with the potato mash. Run your fork over the mash to create a little texture and cook in the oven for 15 mins until the potato is set and cooked.

Serve with braised peas.

Recipe, styling and photography by Souvlaki for the Soul

Kataifi Nests with a Saffron Syrup & Whipped Ricotta

Ingredients

makes 6

For the syrup

• 1 cup of sugar
• 1 cup water
• 2-3 small saffron threads
• 1 stick of cinnamon
• 2-3 cloves
• 1 tsp vanilla extract

For the ricotta

• 2 cups fresh ricotta, drained
• 1/3 cup pure icing sugar
• zest of 1 orange

For the kataifi “nests”

• 300g Antoniou Fillo Pastry Kataifi
• 125g melted butter
• ¼ cup pistachio kernels, roughly chopped
• glace cherries to decorate

Method

Begin by placing all the syrup ingredients in a saucepan over a medium heat. Once the sugar has melted and the syrup has slightly thickened remove from the heat and allow to cool completely. Once cooled, strain the ingredients and pour the syrup into a clean jar or glass and set aside.

Place the ricotta, icing sugar and orange zest in the bowl of a stand mixer and beat until light and fluffy (approx.. 2-3 mins.). Cover and refrigerate until ready to use.

Preheat your oven to 180 deg C. Using a 12.5cm non stick pie tin as our base, measure out 6 bunches of kataifi each one weighing approximately 50g. Twirl the kataifi into the shape of a nest and place inside each pie tin. Brush each nest generously with the melted butter and cook in the oven for 18-20 mins or until golden.

Once the nests are out of the oven ladle about 5-6 tbsp of saffron syrup over each nest. Once cooled, top each nest with 2-3 dollops of the whipped ricotta and decorate with chopped pistachios and a glace cherry.

Recipe, styling and photography by Souvlaki for the Soul

Prawn & Asparagus Tarts

Ingredients

makes 4

• 4 sheets of Antoniou Fillo Pastry
• 50g melted butter
• 2-3 tbsp olive oil
• 300g raw green prawns, cleaned and deveined
• 2 cloves garlic, minced
• 1 large red chilli, finely sliced
• 3 bunches of baby asparagus, woody ends removed
• 1/4 cup freshly chopped parsley
• zest of 1 lemon

Method

Preheat your oven to 180 deg C.

To make the tart cases, take one sheet of fillo and brush generously with butter. Cut the fillo into 4 squares and proceed to lay each square in a 12.5cm tart tin to form a star shape. Trim any excess fillo to fit neatly around the tin. Repeat for each tart tin. Once all pie cases have been finished place on a large baking tray.

Line each tart tin with non stick baking paper and fill with pastry weights and bake for 10-12 mins. Remove pastry weights and then cook for a further 3 mins uncovered. Remove and set aside until ready to fill.

Heat the olive oil in a large pan, add the prawns and toss through the garlic and chilli. Cook for 2-3 mins until fragrant and the prawns have changed colour. Add the asparagus and cook for a further 2 mins until the asparagus have softened. Remove from the heat and toss through the parsley and lemon zest.

Divide the mixture between the 4 tart shells and serve immediately with champagne.

Recipe, styling and photography by Souvlaki for the Soul

Nutella Ice Cream Fillo Sandwiches

Ingredients

Makes 8

• 1 x 395ml can condensed milk
• 125ml Nutella
• 450ml pure cream, whipped
• 8 sheets Antoniou Fillo Pastry
• 50g melted butter
• ¼ cup roasted hazelnuts, roughly chopped

Method

Combine the condensed milk and Nutella in a large bowl. Whisk to combine. Add the whipped cream and fold through slowly until the mixture is thick and fluffy. Pour into a pan measuring 30cm x 20cm and flatten the top using a palette knife or spatula. Place in the freezer for a minimum of 6 hours or over night

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

Lay one sheet of fillo on a clean bench and brush generously with the melted butter. Lay another sheet on top and brush with melted butter again. Repeat the process until all sheets are piled on top of each other.

Using a 7.5cm cookie cutter, cut out round discs from the stacked fillo and place on baking tray with baking paper. Repeat until you have 16 discs.. Pierce each disc a few times with a fork and cook in the oven for 10 mins. or until golden. Remove and set aside to cool.

Remove the Nutella ice cream from the freezer and using a 7cm cookie cutter, cut out round circles of ice cream. Sandwich each ice cream round between two fillo discs and sprinkle the outside of the ice cream with the chopped hazelnuts.

Repeat for the remaining ice cream and fillo and serve immediately.

Any flavour or even ready made ice cream can be used for this recipe.

Recipe, styling and photography by Souvlaki for the Soul

Coconut & Mango Mille Feuille

Ingredients

serves 4

• 1 400ml can of coconut milk
• 3 egg yolks
• 50 grams caster sugar
• 15 grams corn flour
• 85 grams shredded coconut
• 50 grams melted butter
• 1/3 cup icing sugar
• 4 sheets Antoniou Thick fillo pastry
• 12 mango slices

Method

To make the custard

Add the coconut milk to a heavy bottomed sauce and heat on a medium heat until it comes to a simmer.

Meanwhile, whisk the yolks, corn flour and sugar (using a hand whisk) until well combined.

We need to temper the eggs, so take one ladleful of the warm coconut milk and add it to the egg mixture and continue to whisk ensuring everything is mixed well. Repeat with two more ladlefuls of coconut milk. Add this back to the pot with the coconut milk and continue to whisk on a medium heat for approx. 2-3 mins until the mixture becomes thick.

Once the custard has thickened, take it off the heat, pour it into a clean bowl, add 60 grams of the shredded coconut and mix well and let it cool down. Once cooled, cover it with a plastic wrap and refrigerate it until needed.

Preparing the pastry

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

Take one sheet of pastry, brush liberally with butter, sprinkle with icing sugar and a little shredded coconut. Top with another sheet of pastry. Continue layering with remaining pastry, butter, sugar and coconut (do not sprinkle sugar or coconut on the very top layer).

Cut pastry into 3 strips lenthways and then crossways to form a total of 12 rectangles. Place on oven tray and cook in the oven for 8-10 minutes or until golden brown. Set aside to cool.

Assembling the mille feuille

To assemble, place 1 pastry rectangle on a plate. Spread with ¼ cup of coconut custard and lay two mango slices on top of the custard. Layer another pastry rectangle on top, repeat with the coconut custard and mango and finish off with another pastry rectangle.

Dust liberally with icing sugar and repeat with the remaining ingredients to make a total of 4 mille feuille.

Serve immediately

Recipe, styling and photography by Souvlaki for the Soul

Lamb Wellington

Ingredients

serves 2 as a main

• 1x 400 gram lamb loin, removed of any excess fat and sinew
• salt and pepper
• 2 tbsp olive oil
• 80 grams of crumbled fetta
• ¾ cup raw, shelled pistachios
• zest of 1 lemon
• olive oil
• 6 slices thinly sliced prosciutto
• 1-2 tbsp. petimezi (Greek grape molasses-can be substituted with pomegranate molasses)
• 4 sheets of Antoniou Thick fillo pastry
• olive oil
• 1 egg lightly beaten

Method

Preheat your oven to 180ºC. Line a baking tray with baking paper.

Season your lamb loin with salt and pepper. Set aside.

Heat 2 tbsp of olive oil in a medium sized pan and allow the oil to become hot. Add your lamb loin and sear the meat ensuring that is browned on all sides. Once seared, set the lamb loin aside.

Make the fetta paste by adding the fetta, shelled pistachios and lemon zest in a food processor. Process the mixture and drizzle in the olive oil to make a paste. Set aside.

Cut a sheet of cling film measuring approx. 50cm x 25 cm and lay it out on a clean surface.

Place the 6 slices of the prosciutto in the centre of the cling film ensuring they are overlapping. Spread the fetta paste over the prosciutto slices quite evenly and then place the cooled, seared lamb loin on top of the paste. Brush the lamb with a little of the petimezi.

Keeping a tight hold of the cling film from the outside edge, neatly roll the prosciutto and feta paste over the lamb into a tight barrel shape. Twist the ends to secure the cling film and refrigerate for 10-15 mins. (This allows the lamb wellington to set and keep its shape).

Lay 1 sheet of the fillo with the long edge facing you and brush generously with olive oil. Top with the remaining sheets, each one also brushed with olive oil. Place the lamb in the middle, roll up the fillo pastry and cut off any excess at the ends (the lamb should be neatly packaged inside the pastry). Place in the fridge for 5 mins.

Remove the lamb Wellington form the fridge and brush generously all over with the beaten egg. Pierce the top of the Wellington with a knife to create a few holes and bake in the oven for 30-35 mins.

Allow it to rest for 10 mins before slicing and serving with blanched green beans and Greek style lemon potatoes.

Recipe, styling and photography by Souvlaki for the Soul
Recipe, styling and photography by Souvlaki for the Soul.

Banana Tarte Tatin

Ingredients

serves 2

• 100 grams of Antoniou Kataifi pastry
• 70 grams butter, melted
• 50 grams caster sugar
• 1 tbsp water
• 10 grams butter
• 2 medium sized bananas cut into 5 cm slices

Method

Preheat your oven to 180ºC

Prepare the base of the tart by stirring the butter through the kataifi pastry. Do this with your fingers to ensure it is thoroughly coated. Set aside.

Make the caramel base for the tarts by combining the sugar and water in a heavy, non stick saucepan over a medium-high heat. Cook the syrup till it browns, remove the pan from the heat and whisk in the butter.

Pour the caramel into a ceramic ramekin dish measuring approx. 14cm in diameter and place the sliced bananas on top of the caramel. Arrange them in a circular motion, slightly overlapping.

Top the bananas and caramel with the kataifi pastry, ensuring it fits neatly in the ramekin.

Bake in the oven for 20 mins, then carefully invert the tarts onto a plate and serve with vanilla ice cream

Recipe, styling and photography by Souvlaki for the Soul

Chicken Pot Pie

Ingredients

2 tbsp olive oil

2 leeks, finely sliced

1 large carrot, cut into an even dice

1 stalk of celery, finely chopped

2 cloves garlic, minced

4 tbsp plain flour

2 cups chicken stock

1 cup pouring cream

400 g shredded cooked chicken

ground pepper

3 tbsp finely chopped parsley

1 cup frozen peas

250 g Antoniou Kataifi Pastry

150 g butter, melted

1/4 cup grated Parmesan cheese

Recipe Tips

Leftover Kataifi Pastry
Remaining Kataifi Pastry should be placed back in its bag, wrapped up tightly and stored in the fridge for later use.

Method

Before you begin this Kataifi Pastry recipe, take your fresh Kataifi Pastry out of the fridge and allow it to come up to room temperature in its packaging. This will ensure the Kataifi is pliable and easier to use.

Preheat your oven to 180 deg C.

Heat the olive oil on a medium heat in a large pot and add the leeks, carrot, celery and garlic. Cook until softened (approx. 5-6 mins).

Add the flour and stir through the softened veggies. Add the chicken stock and cream and allow the mixture to come to a boil.

Then add the chicken, pepper, parsley and peas and cook for a further 5 mins. Remove from the heat and allow the mixture to cool completely. Add the chicken pie mixture to a 2 Litre casserole ovenproof dish.

Take the bundle of Kataifi Pastry out of its bag, unravel and tear away the required amount. Using your fingers, separate and fluff up the strands of Kataifi.

Combine the butter and parmesan cheese in a bowl, pour over the Kataifi and mix through with your hands ensuring all strands are evenly coated. Place the Kataifi Pastry on top of your chicken mixture ensuring it covers the pot completely.

Bake in the oven for 30 mins until the Kataifi is golden and pie is bubbling. Allow to rest for 10 mins before serving.

Recipe, styling and photography by Souvlaki for the Soul.

Dark Chocolate & Salted Caramel Tarts

Ingredients

makes 4

• 8 whole sheets of Antoniou Fillo pastry
• 50 grams melted butter

Caramel

• 1 cup sugar
• ¼ cup water
• ½ cup pouring cream (not “thickened” cream)
• ½ tsp sea salt

Chocolate ganache

• 1 cup pouring cream
• 225 grams good quality couverture dark chocolate, roughly chopped

Method

Preheat your oven to 180 deg C

Grease each tart tin with a little of the melted butter.

Lay the fillo sheets out on a clean surface and cut in half. You will end up with 16 squares (each individual tart will require 4 sheets). Cover with a dampened tea towel.

Take the first four sheets and proceed to brush them with melted butter. Layer one stacked square on top of another to form a star shape.

Press into a tart tin and then using a knife cut a 3cm border around the overhanging pastry. Scrunch the pastry so it fits neatly into the tin. Repeat for each tart tin. Once all tarts have been finished place on a large baking tray.

Line each tart tin with non stick baking paper and fill with pastry weights and bake for 15 mins. Remove pastry weights and then cook for a further 3 mins uncovered.

Allow to cool completely before filling with caramel and chocolate.

For the caramel, mix the sugar and water in a saucepan over a medium high heat. Allow the mixture to come to a boil and continue cook the caramel until it becomes golden brown (about 5-6 mins). Remove from the heat and very gently add the cream and salt. Whisk thoroughly ensuring it is mixed well. Divide the caramel between each tart shell and set aside for 20 mins or until caramel is firm.

For the chocolate ganache, heat the cream over a medium high heat just until it begins to boil. Remove from the heat, add the chocolate and whisk the mixture till it becomes smooth. Pour ganache into each tart, flatten the top with a spatula and refrigerate for a minimum of one hour or until ganache becomes firm.

Sprinkle each tart with a few sea salt flakes before serving.

Recipe, styling and photography by Souvlaki for the Soul

Chicken Curry Parcels

Ingredients

makes 6

• 3 tbsp vegetable oil
• 1 red onion thinly sliced
• 200 grams sweet potato, diced into small, even cubes cubes
• 200 grams pumpkin, diced into small, even cubes
• 450 grams chicken, diced into 3cm pieces
• 5 tbsp korma curry paste
• 200 ml coconut milk
• ½ cup frozen peas
• ¼ cup coriander, chopped finely
• 18 sheets Antoniou Fillo pastry
• olive oil spray
• 1 beaten egg mixed with 1 tbsp water
• ¼ cup flaked almonds

Method

Pre heat your oven to 180 deg C and line a large baking tray with baking paper.

Heat the oil in a large pot and fry the onion for 2 mins until translucent. Add the potato and pumpkin and stir well. Cook for 10 mins until soft.

Add the chicken pieces and allow to cook for another 10 minutes.

Add the curry paste and coconut milk, stir and allow to simmer for 20-25 mins.

Stir through the peas and coriander and set aside.

With the longer edge facing you, spray with olive oil 3 sheets of fillo pastry and stack neatly on top of one another. Add 3 heaped tablespoons of the chicken curry to the bottom centre of the fillo pile, leaving a 5cm border. Fold pastry over filling, fold in sides and roll to form a parcel. Place on prepared tray.

Repeat with remaining pastry and filling. Brush egg wash over each parcel, sprinkle a few flaked almonds and bake for 20 mins until golden brown.

Serve with pappadums and a side salad.

Recipe, styling and photography by Souvlaki for the Soul

Cherry & Coconut Scroll

Ingredients

• 700g pitted fresh cherries
• 4 tbsp caster sugar
• 50g butter
• 60g desiccated coconut
• 20g breadcrumbs
• 1 tbsp tapioca flour
• 12 sheets Antoniou Fillo Pastry
• extra melted butter for brushing
• 50g good quality dark cooking chocolate

Method

Combine the cherries and sugar in a large bowl and set aside.

Melt the butter in a saucepan over a medium heat. Add the coconut and breadcrumbs and allow the mixture to cook for 5 mins and become golden. Add the coconut mixture and tapioca flour to the cherries, stir well and set aside.

Preheat your oven to 180 deg C and grease and line a 32cm round baking dish.

On a clean bench, take 1 sheet of fillo (the long end facing you) and brush with butter. Repeat with 2 more sheets and place them on top of each other to form a stack. Repeat with another 3 sheets of fillo.

Take one stack of fillo sheets and overlap it approx. 10cm over the other stack to form one long “sheet” measuring approx. 80cm. Place half the cherry filling in a 3cm-wide strip along one long side of the pastry about 3cm from the edge. Roll pastry to enclose filling, then, gently lay the roll on the outer edge of the baking dish. Repeat with remaining fillo and filling, to form a coil placing it in the centre of the baking dish. Brush liberally with butter and bake for 20 mins until golden.

Allow to cool for10 minutes before melting the chocolate and drizzling it over the cherry scroll. Serve immediately.

Recipe, styling and photography by Souvlaki for the Soul

Breakfast Fillo Cups

Ingredients

makes 8

• 6 sheets of Antoniou fillo pastry
• 50 grams melted butter
• muffin pan

Method

Preheat your oven to 190 deg C

Brush the melted butter liberally over the muffin tin.

Lay out the fillo on a clean bench widthways-the longer end facing you. Cut in half and then proceed to cut each half into 4 even quarters.

Lay a sheet into the muffin pan, pressing lightly so it fits and brush with butter. Layer another sheet of fillo on top and repeat this process for each muffin hole (each muffin hole will take 6 sheets total).

Cook in the oven for 10-12 mins until golden and crispy.

Fill each fillo cup with scrambled eggs and serve as part of a brunch.

Other breakfast/brunch suggestions: scrambled eggs and smoked salmon, scarambled eggs with pesto and roast tomatoes.

Recipe, styling and photography by Souvlaki for the Soul

Asparagus & Pastourma Pastry Rolls

Ingredients

Makes 20

• 20 asparagus spears, woody ends removed
• 10 slices of pastourma, sliced in half lengthways
• 10 sheets of Antoniou Fillo Pastry
• olive oil spray
• ¾ cup grated Kefalotyri cheese
• olive oil and balsamic vinegar to serve

Method

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

Blanch the asparagus in boiling water for 2 minutes. Remove and immediately refresh in cold water. Drain and allow to cool completely.

Take one sheet of fillo, lay it out width wise on a clean bench, spray with olive oil and layer another sheet of fillo on top. Spray the top sheet with olive oil again and proceed to cut 4 strips form the pastry (each should measure approximately 11cms).

Take one asparagus spear and wrap the pastourma around it from top to bottom. Position the wrapped asparagus spear on the bottom edge of the fillo strip and roll it up. Continue with the remaining asparagus and fillo and place on a baking tray.

Spray with olive oil spray and top with grated kefalotyri cheese and bake for 15 mins or until golden brown.

Serve immediately with olive oil and balsamic vinegar.

Recipe, styling and photography by Souvlaki for the Soul

Notes

This is a great entrée or served as part of a cocktail party. You can substitute prosciutto or Serrano ham if you can’t find pastourma. Parmesan or Pecorino also work well if you can’t find kefalotyri.

Mini Vegetable Quiches

Ingredients

makes 6

• 2 tbsp olive oil
• 1 carrot, grated
• 1 zucchini, grated
• half a red capsicum finely chopped
• half a green capsicum, finely chopped
• 1 small onion, finely diced
• salt and pepper
• 2 eggs
• 1 cup pouring cream
• 1 tsp dried basil
• 6 sheets of Antoniou fillo pastry
• olive oil spray
• grated parmesan cheese

Instructions

Heat the olive oil in a medium sized pot and add the carrot, zucchini, the red and green capsicums and the onion. Season with salt and pepper and allow to cook for 10 mins until softened. Remove and set aside and cool completely.

Combine the eggs, cream and basil in a jug and set aside also.

Preheat your oven to 180 deg C and spray a 6 cup muffin tin with olive oil.

Take one sheet of fillo and lay it on a clean bench, the longer side facing you. Spray liberally with olive oil and place another sheet of fillo on top. Spray with olive oil again. Cut the fillo into four even strips width ways and again into three even strips crossways. You will end up with 12 squares.

Stack 6 of the squares to form a star shape and push into the muffin moulds to form a mini pie. Repeat with the remaining squares and fillo until the muffin tin is full. Place 2 tbsp of the cooled veggies into each pie and top with the egg mixture. Grate a little Parmesan on top of each pie and cook for 20 mins until golden and slightly puffy.

Recipe, styling and photography by Souvlaki for the Soul

Bougatsa

Ingredients

• 750ml full cream milk
• 150g caster sugar
• 1 cinnamon stick
• 1 vanilla bean, split in the centre with the seeds scraped out
• 120g fine semolina
• 25g butter
• 150g melted butter (for brushing the fillo)
• 2 eggs, lightly beaten
• 15 sheets Antoniou Fillo Pastry
• icing sugar
• ground cinnamon

Instructions

Combine the milk, sugar, cinnamon, vanilla bean and seeds in a saucepan over a medium high heat.

Allow the mixture to come to a boil and then add the semolina whisking continuously until the mixture has thickened. Whisk in the 25g of butter, remove from the stovetop and set aside. Once the custard has cooled to room temperature, remove the vanilla bean and cinnamon stick and whisk in the beaten eggs. Set aside again.

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

Take one sheet of fillo and lay it out on a clean bench the longer side facing you. Brush with butter and repeat with the remainder 4 sheets until you have 5 brushed fillo sheets. Place 5 tablespoons of the custard into the centre of the fillo sheets. Even it out with a knife ensuring it measure 20cm x 15 cm.

Fold the longer edges of the fillo over the custard and brush with more butter. Fold over the shorter edges to meet in the middle to make a small package or “envelope” and brush with more butter. Lay the bougatsa seam side down in the baking tray and continue to brush with extra butter.

Repeat until you make 2 more bougatses with the remaining custard and fillo sheets.

Bake in the oven for 35-40 mins until golden. Allow to cool for 15 mins before cutting into even squares. Dust with icing sugar and ground cinnamon.

Recipe, styling and photography by Souvlaki for the Soul

Apple, Rhubarb & Strawberry Pie

Ingredients

• 25g butter
• 6 Granny Smith Apples, cored, peeled and sliced into even pieces
• 500g rhubarb, cleaned and cut into 3cm pieces
• juice of half a small lemon
• 100g brown sugar
• 1 tsp ground cinnamon
• 1 tsp good quality vanilla extract
• grated rind of 1 orange
• 250g strawberries, hulled and sliced in half
• 3 tbsp tapioca flour
• 16 sheets Antoniou Fillo Pastry
• 75g melted butter for brushing fillo sheets

Method

Melt the 25g of butter in a large pan and add the apples, rhubarb, lemon juice, sugar, cinnamon, vanilla and orange rind

Stir everything until combined and allow to cook for 5-6 mins until the fruit begins to soften. Remove from the heat and set aside and cool completely. Once cooled toss through the chopped strawberries and stir through the tapioca flour

Preheat your oven to 180 deg C and butter a 25cm round fluted tart tin

To make the base of the pie, butter the first 12 sheets and press into the tin to form a star shape, allowing the excess fillo to hang on the sides

Add the cooled apple and rhubarb strawberry mixture and proceed to fold in the overhanging fillo over the top

Brush the last 4 sheets of fillo with butter, fold each in half width wise and place on top of the pie. Tuck into the edges to form the top of the pie, brush with more melted butter and cook for 35-40 mins until golden.

Allow to cool in the tin for 10 mins before removing and allow to cool for a further 30 mins before slicing. Dust with icing sugar and serve with cinnamon yoghurt, cream or ice cream.

Recipe, styling and photography by Souvlaki for the Soul