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.
20 sheets of filo dough
1 cup of melted butter
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.