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Fast, flaky, healthy, easy filo. Seriously
Vegetarian Times, Jan, 2005
Filo, fillo, phyllo. However you spell it, this paper-thin dough casts a spell on people. Its magical property? Expanding into luscious, flaky pastry leaves that are equally good at topping savory or sweet fillings.
But filo can be intimidating. Even our own "we'll try anything" staff backed off. "Too delicate, too time-consuming, too fattening," they yelped. Until they tried these recipes, which take the guesswork--and the angst--out of filo. We eliminated all the fussy, time-consuming shapes. And instead of brushing every sheet with butter, we used olive oil or scant amounts of skinny nonstick cooking spray. Both were a cinch to use and tasted great.
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The payoff: Even novice cooks can pull off these recipes, and wow family and guests with stylish entrees and the (amazing) fudge dessert. Start with premade filo dough, which is readily available in most supermarket freezers (check the desserts section) as well as in gourmet shops and Greek, Armenian and Middle Eastern markets. Two tips: Check the freshness date--old filo doesn't go bad so much as it gets dry and crumbly. And look for ethnic brands, which our tester found work better. You may luck into fresh, handmade dough in some places. Grab it if you do, but don't worry about it if you don't.
The standard package weighs one pound and contains about 30 sheets of filo; these recipes take about 20 sheets each. Keep the dough frozen until a day or two before you plan to use it, and then thaw it in your refrigerator.
Once you discover how easy it is to make these filo dishes, you may be tempted to experiment with individual rolls and triangles. If so, get a copy of The Art of Filo Cookbook by Marti Sousanis, who started us on these recipes, tips and techniques. You'll be inspired!
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