Fast, flaky, healthy, easy filo. Seriously

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.

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!

COUNTRY-STYLE MUSHROOMS
WITH EGGS

Serves 6

Play around with this recipe, and alter
the seasonings to suit your taste.
Serve this with plenty of hot coffee ...
and the morning paper.

Filling

2 Tbs. olive oil
1/2 lb. fresh mushrooms such as
shiitake or cremini, thinly sliced
1 cup red bell pepper, seeded
and diced
1 bunch scallions, thinly sliced
3 large cloves garlic, minced
10 extra-large eggs, beaten
Salt and freshly ground black
pepper to taste
5 dashes hot pepper sauce,
or to taste
1 cup shredded Asiago, Parmesan
or Romano cheese

Filo

1/2 lb. filo (about 18 sheets)
Nonstick cooking spray or 1/4
cup melted butter or olive oil
for brushing
1 cup plain low-fat yogurt
for garnish
Thin slices of red
bell pepper or
fresh mushrooms
far garnish

1. To make Filling: Heat
oil in large skillet over
medium-high heat. Saute
vegetables 2 to 3 minutes.
Beat together eggs, salt and
pepper, and pour over vegetables
in skillet. Cook about 4 minutes,
stirring constantly, until eggs are
almost firm throughout. Transfer eggs
to mixing bowl, and set aside to cool 15
minutes. Stir in pepper sauce and cheese.

2. Preheat oven to 375F. Spray 9x12-inch
baking pan with nonstick cooking spray.

3. To make Filo: Remove 8 to 10 sheets
filo from package, covering remaining
filo with plastic wrap. Cut filo to fit
pan. Spray every sheet or every other
sheet with nonstick cooking spray,
or brush with butter or oil as you place
them into pan. Spread egg mixture on
top of filo layers. Top mixture with
remaining filo layers, spraying or
brushing sheets as before.

4. Bake about 30 minutes, or until
golden brown. Remove, and cool about
15 minutes before garnishing and serving.

PER SERVING: 430 CAL; 24G PROT; 21G TOTAL FAT
(7G SAT. FAT); 35G CARB; 430MG CHOL; 360MG
SOD; 2G FIBER; 7G SUGARS

SWISS CHARD
AND POTATO STRUDEL

Serves 6

This hearty entree is true comfort food,
bringing together many complementary
flavors and ingredients. You can make this
vegan by substituting vegan sour cream
and vegan Parmesan cheese for the dairy
versions. You can speed up preparation by
using readily available premade mashed
potatoes, on sale at most supermarkets.

Filling

4 medium-sized or 3 large potatoes,
peeled and sectioned, or about
3 cups mashed potatoes
1 cup low-fat sour cream
1/2 tsp. salt
3 Tbs. olive oil
1 large onion, diced
1/2 lb. fresh mushrooms, sliced
6 to 10 cloves garlic, minced
1 tsp. dried basil leaves
2 Tbs. oil-packed sun-dried tomatoes,
drained and chopped
1 large bunch Swiss chard, green,
red or yellow, or a combination,
rinsed and trimmed
3/4 cup shredded Parmesan cheese

Filo

1/2 lb. filo (about 18 sheets)
Nonstick cooking spray or about
1/2 cup olive oil for brushing

1. To make Filling: Cook potatoes in
boiling water 15 to 20 minutes, or until
tender. Drain, and put into large bowl.
Mash, adding sour cream and salt.

2. Meanwhile, heat 2 Tbs. oil in large
skillet over medium-high heat. Add
onion, and saute 8 to 10 minutes, or
until golden. Stir in mushrooms, garlic,
basil and sun-dried tomatoes, and saute
2 to 3 minutes more. Stir into mashed
potatoes, and set aside.

3. Chop chard coarsely. Heat remaining
1 Tbs. oil in same skillet over medium-high
heat, and saute until thoroughly
wilted, about 5 minutes. Stir chard into
potato mixture, and set aside.

4. Preheat oven to 375F. Spray 9x12-inch
baking pan with nonstick cooking spray.

5. To make Filo: Remove 8 to 10 sheets
filo from package, covering remaining filo
with plastic wrap. Cut filo to fit pan.
Spray every sheet or every other sheet
with nonstick cooking spray, or brush
with oil as you place them in pan. Spread
potato mixture on top of filo layers, and
sprinkle with Parmesan cheese. Remove
another 8 to 10 sheets filo from package,
and top filling with remaining filo,
spraying or brushing sheets as before.

6. Bake about 30 minutes, or until
golden. Cut into squares, and serve hot.

PER SERVING: 450 CAL; 13G PROT; 15G TOTAL FAT
(5G SAT. FAT); 67G CARB; 20MG CHOL; 610MG
SOD; 5G FIBER; 5G SUGARS

TROPICAL PAPAYA
OR MANGO SQUARES

Serves 4 to 6

This unusual dessert can be made as
triangles or as rolls as well. If you can't
find coconut syrup, use the thick,
presweetened cream of coconut mixture
used for bar drinks and found in the
mixes section of your supermarket.

Filling

2 ripe papayas or mangoes,
seeded and diced
1 semiripe banana, diced
1/4 tsp. ground cloves
1 tsp. ground cinnamon
1/4 cup shredded coconut
1/4 cup vegan or low-fat sour cream

Filo

1/2 lb. filo (about 18 sheets)
Nonstick cooking spray (butter
flavored) or melted butter
far brushing

Toppings

Vanilla ice cream to taste
Lime wedges
Coconut syrup to taste

1. To make Filling: Cut papayas or
mangoes and banana into bite-sized
pieces. Put fruit, seasonings, coconut
and sour cream into bowl.

2. Preheat oven to 375E Spray 8x8-inch
baking pan with nonstick cooking spray.

3. To make Filo: Remove 8 to 10 sheets
filo from package, covering remaining
filo with plastic wrap. Cut filo to fit pan.
Spray every sheet or every other sheet
with nonstick cooking spray, or brush
with butter as you place them in pan.
Spread fruit mixture on top of filo layers.
Remove another 8 to 10 sheets filo from
package, and top filling with remaining
filo, spraying or brushing sheets as before.

4. Bake about 20 minutes, or until
golden brown. Cool slightly, slice and
serve with scoop of ice cream and lime
wedge. Have bowl of coconut syrup on
table for topping, if desired.

PER SERVING: 170 CAL; 2G PROT; 3G TOTAL FAT (1G
SAT. FAT); 35G CARB; OMG CHOL; 125MG SOD;
3G FIBER; 9G SUGARS

CHOCOLATE FUDGE FILO

Serves 6

An elegant and ultra-rich dessert, this filo
surprise will delight chocoholics. Save it
for a celebratory occasion when you want
to pull out all the stops.

Filling

3 oz. unsweetened chocolate
1/4 cup hot water
6 Tbs. unsalted butter, softened
to room temperature
3 extra-large eggs,
room temperature,
separated
1 cup granulated
sugar
1/4 cup flour
1 tsp. vanilla extract
Pinch salt

Filo
1/2 lb. filo
(about 18 sheets)
Nonstick cooking spray or
for unsalted butter, melted,
for brushing

Garnish

Confectioners' sugar for dusting
Fresh berries such as raspberries
or strawberries for garnish
Instant low-fat whipping cream
for garnish, optional

1. To make Filling: Melt chocolate in
double boiler over hot but not boiling
water. Remove from heat. Using an
electric beater, mix in hot water and
butter. Stir in egg yolks, sugar, flour
and vanilla. Set aside.

2. Beat egg whites and pinch salt until
stiff. Mix some beaten egg whites into
chocolate mixture. Fold chocolate into
egg whites. Set aside.

3. Preheat oven to 350F. Spray 8x8-inch
baking pan with nonstick cooking spray.

4. To make Filo: Remove 8 to 10 sheets
filo from package, covering remaining
filo with plastic wrap. Cut filo to fit pan.
Spray every sheet or every other sheet
with nonstick cooking spray, or brush
with butter as you place them in pan.
Spread chocolate mixture on top of filo
layers. Remove another 10 to 14 sheets
filo from package, and top filling with
remaining filo, spraying or brushing
sheets as before.

5. Bake for 40 minutes. Let cool
about 1 hour before serving. Serve
warm on individual plates dusted with
confectioners' sugar. Place each square
in center of plate, dust with additional
confectioners' sugar, garnish with
berries and squirt dollop of whipped
cream on side, if using.

PER SERVING: 310 CAL; 5G PROT; 16G TOTAL FAT
(9G SAT. FAT); 38G CARB; 105MG CHOL; 11OMG
SOD; 2G FIBER; 23G SUGARS n

tips for Working with Filo

1 To defrost filo, place it in the refrigerator for one or two days. This allows the sheets to separate easily. If filo is defrosted at room temperature, usually the sheets will stick together.

2 Filo will keep in the refrigerator about three to four weeks if the package is unopened

6 Make sure work surface is dry or the dough will stick to it.

7 Filo-topped dishes can be prepared ahead and kept in the refrigerator for two to three days before baking. Just be sure to seal them airtight. The dish can go straight from the refrigerator to the oven.

8 For a deeper golden color, brush top sheet with beaten egg yolk before baking.

3 Once the package is opened, filo will keep about two weeks if it's stored in an airtight plastic bag with all the air pressed out.

4 Don't work in direct sunlight or near a heat vent because filo dough dries out quickly. Always cover opened filo sheets with a slightly damp cloth or plastic wrap. Work as quickly as you can.

5 Use scissors or a very sharp knife to cut filo.

9 Cool baked filo dishes slightly before cuffing. Use a very sharp, thin-bladed knife.

10 To reheat filo dishes, cover them loosely in foil, leaving edges slightly open. Place in a 375F oven for about 15 minutes. Don't microwave--it makes the filo soggy.

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