Monday, November 05, 2007

Filo Triangles

I love working with Filo or spelled as Phyllo. Is a paper-thin pastry dough that is used in many Greek cooking. You can used it for appetizer, main course and even desserts. Is readily available at many supermarkets here.

One difficulties working with filo is that it tends to dry out very quickly once its exposed to air. So you have to work really quickly with or or always cover it with a damp cloth. This will prevent the sheets from drying out.

Ingredients :

20 sheets of filo dough
1 cup of melted butter

Filling :

1 box of frozen chopped spinach - thaw and squeeze out the water
1 cup of cooked chicken - chopped
1 cup of low fat ricotta cheese
1/2 cup of grated cheddar cheese
1 tsp of garlic powder
1 tsp of curry powder
1/2 tsp of chili powder
salt and pepper to taste

1) Mix all the filling ingredients in a mixing bowl and set aside.
2) Lay down your first sheet of filo, brush sparingly with butter and layer the next sheet on top. Do a total of 4 sheets.
3) Divide/cut the filo into 4 strips.
4) Put some filling to one side and fold to one corner to make a triangle. Keep folding triangles up to the end ( I really hope this makes sense)
5) Do the same with the rest of the pastry.
6) Brush with some butter and place on a baking tray and bake in a pre-heated 350 degree F oven for 20 min or until golden brown.

Note : Don't be afraid of filo and don't worry if you make mistake the first time round. It will get better with practice.


pearly said...

MM YUMMY never try to use this be4 although we have it in our supermarket but han't try always get the chiness one but will give it a try xxx

Zue Murphy said...

Sedapnya your filling tu. Chicken and cheese must be yummy!The first time I've got to know Phyllo was when my friend make baklava. But I have never buy it. Phyllo is quite pricy for me. $10 for a packet of 10 sheets?

Beachlover said...

It's Phyllo skin taste and look like chinese fried spring roll?.I never try it b4.Elliot always wanna to eat Greek food but I tak berani cuba.So he just buy Greek salad for himself and that salad cost $9.00!!.Hmmmm your filling is chickenchesse..must taste chessy and yum yum.Have to try one day u recipe.Thanks for sharing:)

Cat Cat said...

Ah, it does look like spring roll skin... Chrispy.. Chicken cheese fillings sound really good, Gert.

drNO said...

i always use phyllo to make strudels.

yea, same as popiah skin right...
ur triangles always looks nice...yummy looking food

ICook4Fun said...

Pearly, this Phyllo is very much thinner than the Chinese popiah skin. You should try it.

Zue, yeah they make baklava with phyllo. No lah..I paid only around $2.50 for a box of 24 sheets of phyllo from Wegmans.

Beachlover, you should try using phyllo and make something Greek for Elliot :) :) He is going to love you for that :) :)

Cat, I prefer this than spring roll anything. Spring here in Amerika tak sedap :)

drNo, I too like to make apple strudel with phyllo :)..I should make some for my guest today :):)

Anonymous said...

Dear Gertrude,
Hi, my name is Diana Choo. I'm not sure you remember me. Please e-mail me at
My ex-boss is Mr Suresh Kumar and i can't remember the company's name. Sorry lah. Old already. I think it's about 14-15 years ago.
Tks, Best regards, Diana

Big Boys Oven said...

filo is lovely to work with! I sometimes use it with salmon! or just cinamon and icing sugar or even mix nuts!

ICook4Fun said...

Diana Choo, is that really you!!!!! Oh my gosh, how did you find my blog :) :) ??? I'll write to you.

BBO, the Greeks like to wrap Salmon with Phyllo. Cinamon and sugar...good idea. Thanks.

aiyah nonya said...

I used filo once and it was a disaster. Like you say I need more pratice.

ZazaHardy said...

i bought 2 boxes of filo pastries. there's still 1 3/4 in the freezer. i did some 'nests' with them.. took my time.. and then almost all went dry! and they are very fragile too!!


Rita Ho said...

This sounds like a really delicate recipe requiring expert fingers and techniques, one that I should just admire and drool over. Fortunately, I am not a fan of flaky pastry, so much suffering involved. LOl!

Rita Ho said...

Oooops! I meant to say 'not' much suffering involved.

ICook4Fun said...

Nonya, my first experience with filo dough was a disaster too :) :)

Zaza, you really have to work fast with filo and make sure you cover it with a damp cloth or paper towel.

Rita, this pastry is really flaky so I guess you won't like it :) :)