Beef & Vege Fillo Rolls
Ingredients
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
Method
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.
Pork & Shiitake Fillo Pot Stickers
Mini Fillo Chicken Pastilla
Ingredients
Makes 8 Pastilla's
2 tbsp olive oil
1 red onion, finely chopped
1 cloves garlic, finely chopped
1 tsp ground cinnamon
1/2 tsp ground cardamon
1 tsp ground turmeric
1 tsp ground ginger
4 skinless chicken thighs, sliced into thin strips
1 tbsp plain flour
250ml chicken stock
salt and pepper to season
1 tbsp honey
75g almond meal
100g dried apricots, chopped
2 tbsp fresh parsley, finely chopped
1 packet Antoniou Fillo Pastry
150g butter, melted
1 egg, lightly beaten
icing sugar for dusting
Method
Before you begin this recipe, take your fresh Fillo Pastry out of the fridge and allow it to come up to room temperature in its packaging.
Heat the olive oil in a large saucepan on medium heat, add the garlic and onion and cook for 5 mins. until translucent. Add the cinnamon, cardamon, turmeric and ginger. Stir for 1 min until aromatic, then add the chicken strips and flour.
Stir well ensuring the chicken is coated and then add the chicken stock. Bring the mixture to a boil then lower the heat and allow the mixture to simmer for 45 mins.
Add the honey, almond meal, apricots and parsley. Stir and allow the mixture to cook for another 20 mins on a medium/high heat. The mixture should be quite thick. Allow to cool completely before using.
Note: You can make the mixture a day ahead and use the following day. The flavours are a lot more pronounced.
Preheat your oven to 180 deg C and line a tray with baking paper.
On a clean bench lay one sheet of Fillo Pastry with the longer edge facing you and brush liberally with melted butter. Repeat this process with 2 more sheets until you have a stack of 3 sheets.
Cut the stack of Fillo Pastry in half to make two large squares. In the centre of the square place a heaped tablespoon of the chicken mixture. Wrap the pastry up into a neat parcel around the filling, twisting slightly (resembling a small “money bag”).
Tuck the excess fillo from the top of the parcel back under the pastilla and brush well with beaten egg to hold it together. Brush liberally with butter and repeat with the remaining chicken mixture and Fillo until you have 8 pastillas
Bake in the oven for 20 mins or until golden brown and allow to cool for 10 mins. before dusting with icing sugar.
Chicken, Leek & Pea Fillo Pies
Ingredients
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
Method
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.
Three Cheese Torte
Baked Fetta Cigars
Leek and Feta Roulade
Ingredients
2 tbsp olive oil
4 large leeks, cleaned and thinly sliced
2 cloves garlic, finely chopped
50g pine nuts
Salt and pepper to season
200g feta cheese, crumbled
1 tbsp parsley, finely chopped
12 sheets Antoniou Fillo Pastry
Olive oil spray
1 egg lightly beaten
Sesame seeds for garnish
Method
Preheat your oven to 190 deg C and line a baking tray with baking paper.
Heat the olive oil in a pan and fry the leeks, garlic and pine nuts on a medium heat for 5-6 minutes until soft and translucent. Transfer the mixture to a bowl and allow to cool. Season with salt and pepper, add the parsley and crumbled feta and mix well. Set aside.
Lay one sheet of pastry with the shorter edge facing you and spray with olive oil. Repeat this process with 3 more sheets until you have a stack of 4 sheets .
Spread half the leek mixture over the fillo stack ensuring it covers the whole stack. Spray another 4 sheets of fillo to make a stack and place this on top of the leeks. Add the remaining leek mixture and top again with another 4 sheets of fillo sprayed with olive oil.
Gently roll up from the short side and place on a baking tray, seam side down. Brush with beaten egg and top with sesame seeds. Cook for 25 minutes or until golden. Allow to cool for 15 mins before slicing and serving.
Recipe, styling and photography by Souvlaki for the Soul for Antoniou Fillo Pastry
Traditional Spinach and Cheese Pie
Ingredients
375g Antoniou Fillo Pastry
375g fetta cheese
1 bunch spinach
1 bunch shallots
2 medium onions
4 eggs
1/2 cup oil
1 teaspoon salt
1/4 teaspoon black pepper
melted butter
Method
Remove stalks from spinach, wash and drain until completely dry. Cut spinach into small pieces and add chopped onions, shallots and diced fetta. Beat eggs, salt, pepper and oil in a separate bowl and then pour over the spinach mixture. Mix well until combined.
Layer half the fillo pastry in a medium sized pie plate or baking tray, buttering every second sheet with melted butter. Place the mixture on top of the layered pastry and fold in any overhanging ends. Repeat the layering process with the remaining fillo pastry, tucking in the top sheets to neaten off. Brush the top with melted butter and bake in a preheated moderate oven for around 45minutes or until golden brown.
Kreatopita
Ingredients
serves 8
2 tbsp olive oil
2 leeks, cleaned thoroughly and thinly sliced
350g beef mince
1 tsp ground cinnamon
1/2 tsp ground allspice
2 tbsp tomato paste
1 cup chicken stock
150g white rice
salt and pepper to season
2 tbsp pomegranate molasses
12 sheets Antoniou Fillo Pastry
olive oil spray
1 egg, lightly beaten
Method
Heat the olive oil on a medium heat and fry the leeks until soft and translucent (approx. 5 mins). Add the beef mince, cinnamon, allspice, tomato paste and rice and stir until well combined. Add the chicken stock, allow the mixture to come to a boil and simmer on a medium heat until the rice has absorbed the stock and is cooked. Set aside and allow to cool. Once cooled stir through the pomegranate molasses.
Preheat your oven to 180 deg C and line a tray with baking paper.
Take one sheet of fillo pastry ensuring the long edge is facing you and spray with olive oil. Repeat until you have six layers. Place half the meat mixture along the longer edge allowing a 5cm border along front and side edges. Fold sides over filling, then roll up to enclose mixture. Brush the seams with a little egg to ensure it is closed.
Lay the roll seam side down on a lined baking tray and spray with extra olive oil. Repeat with the remaining fillo and meat and bake for 20-25 mins until golden and allow to cool for 10 mins before cutting and serving.
Recipe, styling and photography by Souvlaki for the Soul for Antoniou Fillo Pastry
Brie Baked in Fillo Pastry
Ingredients
serves 4
6 sheets Antoniou Fillo pastry
50g melted butter
1 x 200g wheel of Brie cheese
3 heaped tbsp fig jam
Method
Preheat your oven to 180 degrees celsius and line a small baking dish with baking paper.
Take a sheet of fillo and lay it on a clean bench with the longer edge facing you and brush liberally with butter. Repeat with 5 more sheets and stack neatly on top of one another (you will need 4 sheets total).
Place the Brie cheese in the centre of the fillo sheets and top with the fig jam.
Bring each corner of the fillo stack to the centre and fold over to make a neat parcel for the cheese.
Bake in the oven for 25 mins until golden brown. Allow to cool for 5 mins before serving with toasted baguette slices and fruit.
Middle Eastern Lamb Parcels
Ingredients
makes 6
2 tbsp olive oil
1 onion finely diced
2 cloves garlic
500g lamb mince
Salt and pepper
2 tbsp pomegranate molasses
1 tsp ground cumin
½ tsp ground cinnamon
½ tsp sumac
100g (approx. 4 cups) shredded kale or spinach
100g feta crumbled
6 sheets Antoniou Fillo pastry
olive oil spray
Recipe Tips
Pie tins
We used 6 pie tins measure 12.5cm in diameter for this recipe.
Olive oil spray or Olive oil
Both olive oil spray and brushed on olive work well for this recipe, the choice is yours.
Method
Before you begin this Fillo Pastry recipe, take your fresh Fillo Pastry out of the fridge to bring it up to room temperature in its packaging.
Preheat your oven to 220 deg C and line a baking tray with baking paper.
In a large pot or pan heat the olive oil on a medium heat and sauté the onion and garlic until softened.
Add the lamb mince and break up the mixture with a wooden spoon. Allow it to brown and then add your salt, pepper, molasses, cumin, cinnamon and sumac. Cook for 10-15 mins on a simmer and then add the shredded kale. Stir the kale until wilted and remove from the heat. Allow the mixture to cool completely before mixing through the crumbled feta cheese.
To make the parcels, spray pie tins with olive oil spray (or brush with olive oil) and set aside. Take one sheet of Fillo Pastry, spray with olive oil and lay another Fillo sheet on top. Cut into four even squares and then stack two squares on top of one another in the pie tin to form a star shape. Repeat with remaining two squares.
In the centre of the stacked fillo squares add 2-3 tablespoons of the cooked lamb mixture and wrap up into a neat parcel (resembling a small “money bag” or purse).
Spray each parcel with olive oil and repeat to make 4 more parcels. Place the pie tins on a baking tray and cook for 15-20 mins or until golden.
Allow to cool for 10 mins before serving with baba ganoush or hummus.
Spinach & Herb Pan Pittes
Ingredients
makes 5
- 3 tbsp olive oil
- 1 leek, thinly sliced
- 250g washed spinach leaves, stems removed and roughly chopped
- 150g baby endive, roughly chopped
- 3 tbsp chopped parsley
- 1 tbsp chopped mint
- 1 tbsp chopped dill
- salt and pepper to season
- 10 sheets Antoniou Fillo pastry
- olive oil spray
Method
Heat the olive oil in a pan and fry the leek on a medium heat until soft and translucent for 5 mins. Add the spinach and baby endive and fold through until just wilted.
Fold through the herbs and seasoning and remove from the heat. Drain any excess liquid from cooking the greens and set aside.
To make each individual pita, take two sheets of fillo and shape into a cross. Spray liberally with olive oil and spread 3 tbsp of the cooked spinach mixture into the centre where the fillo meets.
Fold the fillo over to form a rough circle shape and flatten the pita using a rolling pin. Spray with more olive oil and cook in a fry pan on a medium heat for 1-2 mins each side until golden and puffy.
Repeat with the remaining fillo and spinach until you end up with 5 pittes. Serve immediately.
Summer Fillo Cups
Mini Corn Empanadas
Ingredients
makes 24
- 2 tbsp olive oil
- 1/2 red onion, diced
- 1/2 red capsicum diced
- 2 cloves garlic, minced
- 1 x 420g can of corn kernels, rinsed and drained
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- pinch cayenne pepper
- juice of half a lime
- 75g feta cheese, crumbled
- 1 tbsp freshly chopped coriander
- 12 sheets Antoniou Fillo Pastry
- 75g melted butter
- 1 egg lightly beaten
Method
Heat the olive oil on a medium heat in a medium sized pan. Add the onion, capsicum and garlic and cook until softened (aprrox. 2-3 mins.). Add the corn kernels, spices and lime juice and stir well to combine. Cook for ten minutes until corn is cooked through. Remove and set aside to cool. Once cooled, toss through the feta cheese and coriander and set aside again.
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 and top and brush with melted butter again. Repeat the process until there are four sheets piled on top of each other.
Using a 10cm cookie cutter, cut out round discs from the stacked fillo. (Each four sheets will yield 8 discs). Brush the outside rim of the pastry with a little egg and place one tablespoon of the corn mixture into the centre. Carefully fold over the pastry to form a half moon shape. Seal the edges using your fingers ensuring you press firmly.
Repeat with the remaining fillo sheets and corn mixture and brush the empanadas with the egg wash. Bake for 25 mins. until golden. Serve with guacamole and salsa.
Bacon, Egg and Tomato Breakfast Tart
Ingredients
6 sheets Antoniou Fillo pastry
olive oil spray
120ml sour cream
2 tbsp Dijon mustard
6 cherry tomatoes sliced in half
4 rashers streaky bacon
5 eggs
60g grated Parmesan cheese
freshly chopped basil to garnish
Method
Preheat your oven to 200 deg C and spray a 30cm x 20cm shallow, baking tray.
Spray each sheet of fillo with the olive oil spray and lay on top of each other and place into the baking tray. Trim any excess overhanging fillo and bake in the oven for 5 mins.
Whisk the sour cream and mustard and pour in the pre baked fillo tart shell. Add the chopped tomatoes, lay the bacon between the tomatoes and crack the eggs in the empty spaces. Sprinkle with the grated Parmesan cheese and bake in the oven for 15 mins until the eggs have just set.
Allow to cool for 5 mins before garnishing with freshly chopped basil and cutting into individual serves.
Pea, Fetta and Mint Triangles with Honey
Ingredients
makes 21
500 grams fresh ricotta cheese
200 grams fetta cheese, crumbled
1 egg
¼ cup freshly chopped mint
¼ cup freshly chopped flat leaf parsley
1 ½ cups fresh or frozen peas, blanched
pinch salt
14 sheets of Antoniou Fillo pastry
olive oil spray
¾ cup honey
fried mint leaves for garnish
Method
Preheat your oven to 180 deg C and line a baking tray with baking paper.
In a large bowl combine the ricotta, feta, egg, herbs, peas and salt and mix thoroughly. Set aside.
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 3 strips form the pastry (each should measure approximately 15cms).
Place one heaped tablespoon of the cheese mixture on the very top of the sheet allowing a few cms of space and press down lightly. Fold diagonally to form a triangle, then continue folding ensuring you keep a triangular shape. (Any excess fillo that remains can be “tucked in” by brushing it with a little water).
Continue with the remaining fillo and filling until you end up with 21 pies.. Spray each pie with olive oil and bake on the top shelf of your oven for 18-20 mins or until golden.
When the pies come out of the oven allow them to cool for 5 minutes before drizzling them with honey. Garnish with fried mint eaves and serve immediately.
Notes
To fry the mint leaves, heat a little olive oil in a pan and “flash fry” the mint leaves until crispy. Drain on a paper towel before garnishing the pies.
Lamb Shank Pies
Ingredients
makes 4
4 small lamb shanks
2 tbsp olive oil
white onions, finely diced
stalks celery, finely diced
carrots, finely diced
parsnips, cleaned, peeled and finely diced
2 tbsp plain flour
400 ml tomato passata
500 ml red wine
salt and pepper to season
12 sheets Antoniou Fillo pastry
olive oil spray
1 beaten egg mixed with 1 tbsp water
Method
In a large pot heat the olive oil and sear the shanks until browned evenly all over. Remove the shanks and set them aside.
In the same pot add a little extra olive oil and add the onion, celery, carrots and parsnips. Stir continuously till the vegetables soften (approx. 10 minutes) and then add one tablespoon of the flour. Stir again.
Whisk the remaining flour with the wine and tomato passata in a large jug and pour into the pot. Add the lamb shanks into the liquid, ensuring the meat is fully submerged.
Cook on high till the mixture begins to bubble and then lower the heat to a simmer. Cook for 2 ½ hours until tender.
Remove the shanks from the pot and set aside. Return the pot to the stove and cook the sauce with the vegetables for a further10-20 mins.
Preheat your oven to 180 deg C.
Place each individual shank in a separate deep oven proof bowl or pie dish and spoon the sauce evenly amongst them.
Take 3 sheets of Antoniou Fillo pastry and with the longer edge facing you, cut in half. You will end up with 6 even squares. Spray each square with olive oil and layer one stacked square on top of another to form a star shape. Cut a small cross in the centre of the star shaped fillo and place evenly over the pie dish making sure the bone is sticking out in the centre. Trim the edges around the pie dish or bowl and brush with egg wash to ensure the pastry sticks. Repeat with the remaining pies.
Bake in the oven for 15-18 mins until golden brown and allow to cool for 5 mins. Serve with minted peas.
Pumpkin and Feta Roll
Ingredients
makes 2 rolls
1 kilo of fresh pumpkin, peeled and cut into even chunks
1 tbsp olive oil
6 spring onions, thinly sliced
2 cloves garlic
1 egg
300 grams crumbled feta
150 grams ground walnuts
3 tbsp chopped parsley
salt and pepper to season
12 sheets Antoniou Fillo pastry
75 grams butter melted
1 cup grated Parmesan cheese
1 extra beaten egg for brushing
Method
Preheat your oven to 180 deg C In a large baking tray combine the cut pumpkin and olive oil and cook for 45 mins until tender. Transfer to a large bowl and using a fork or potato masher, mash until smooth. Set aside.
Heat a little olive oil in a pan and fry the spring onions and garlic until softened (approx. 2-3 mins). Once cooked add to the mashed pumpkin.
Add the egg, feta, walnuts, parsley and seasoning to the pumpkin mixture and stir until well combined. Set aside.
Take one sheet of fillo pastry ensuring the long edge is facing you and brush with melted butter. Sprinkle a little of the grated Parmesan on the sheet and repeat until you have six layers. Place half the pumpkin mixture along the longer edge allowing a 5cm border along front and side edges. Fold sides over filling, then roll up to enclose mixture. Brush the seams with a little egg to ensure it is closed.
Lay the roll seam side down on a lined baking tray, brush with egg and sprinkle a little of the grated Parmesan on top. Bake for 20-25 mins until golden and allow to cool for 10 mins before cutting and serving with basil pesto on the side.
Mushroom & Fetta Tart
Ingredients
serves 6
6 whole sheets of Antoniou Fillo pastry
olive oil spray
3 tbsp olive oil
25 grams butter
1 kilo of mixed mushrooms, sliced (button, Swiss brown, shitake and King Brown)
1 tbsp fresh thyme
salt and pepper to taste
one good handful chopped flat leaf parsley
200 grams pre roasted pumpkin, cut into crescent shapes
100 grams crumbled fetta
Method
Preheat your oven to 180 deg C.
Spray a 25x30cm rectangular tart tin with a little olive oil
Lay the sheets of fillo pastry out on a clean work surface and proceed to spray each individual one with olive oil spray.
Stack the fillo sheets on top of each other, to form a star shape. Use the stacked fillo sheets to line the tart tin and scrunch any of the overhanging pastry pressing it in, ensuring it fits neatly.
Line with non stick baking paper, fill with pastry weights and bake in the oven for 15 mins. Remove baking paper and weights and continue to cook for a further 3 mins uncovered. Once cooked set aside and allow it to cool completely.
Heat olive oil and butter in a large saucepan over a medium high heat. Add the sliced mushrooms, fresh thyme and season with salt and pepper. Allow the mushroom mixture to cook for 10 mins, until mushrooms have reduced in size and are soft. Remove from the heat, drain any excess liquid and fold through half the chopped parsley.
Spoon the mushroom mixture onto the base of the tart shell, add the roasted pumpkin and top with the crumbled fetta.
Place the tart back in the oven, turn the temperature up to 200 deg C and allow it to heat through for 5-7 mins or until fetta becomes soft. Serve immediately with scattered parsley on top.