Not sure how to use up filo pastry? Get the most out of your filo with these easy hacks and recipes.
A stack of leftover filo sheets are the perfect excuse to whip up a savoury tart. For an impressive starter, try Curtis’ Tomato and Fetta Tart – check out the recipe at coles.com.au/tomatofettatart.
Switch the usual puff pastry lid on your favourite family pie with crispy rolled discs of filo. See how it’s done at coles.com.au/chickenandvegetablepie.
This cheesy pastry starter is another easy way to use up filo. While ideal for a party of 6, you can also make a double batch for more guests. Try the recipe at coles.com.au/spinachricottafilocigars.
For a quick sweet treat, brush a filo pastry sheet with melted butter and dust with pure icing sugar. Sprinkle with ground cinnamon and chopped nuts, such as almond, hazelnut or pistachio. Repeat with 2 more layers of pastry, finishing with a buttered sheet. Cut into squares and bake at 200°C for 10-15 mins or until golden and crisp. For a fruity twist, add banana slices between each layer.
Filo pastry works well in place of shortcrust for tarts and quiches – you just have to make it thick enough to hold the filling. Simply layer 6-8 filo sheets, brushing each with melted butter before adding the next layer.
No matter if you’re storing chilled or frozen filo, it needs to be wrapped tightly to prevent it from drying out. To keep opened filo for longer, wrap it tightly and cover in foil, then store in the freezer for up to 2 months. Thaw in the fridge overnight before use.
Have you wondered what the difference is between filo in the freezer and chilled sections? While frozen filo must be thawed in the fridge before use, it will keep for up to 3 months unopened, and is ideal for pie tops and spanakopita. Chilled filo can only be stored for up to 3 weeks, unopened, in the fridge, but can be used straight away and is great for making savoury rolls and delicate sweet tarts.