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I came across a book called The Art of Filo Cookbook: International entrees, appetizers & desserts wrapped in flakey pastry by Marti Sousanis. It came out in 1983. I picked it up very cheap a couple of years ago.
It has the different shapes you can make with it. It doesn't mean that I've made all the shapes, though. I've only used one recipe from that book so far. I made an appetizer of sauteed mushrooms that was rolled into a spiral. I made it into a round shape. I kept trying to even out the taste of filo and mushrooms. Now, I have to wait until I like mushrooms again.
My experience is limited with Filo in that I've only made a few things, repeatedly. I do make spanikopita and a chicken strudel. This fall, I am going to make a Greek version of chicken pot pie and pastitsio and baklava. I really want to learn how to work with it more.
There is also a type of filo that is shredded and I have never seen it. It is used in ME cooking
Two fillings I made for a Christmas party last year:
* I just "winged" it, so now real recipes, but both were so good!*
Filling one:
one box of frozen creamed spinach, defrosted
a clove or two of garlic, minced
quartered cherry tomatoes
mozzarella cheese, cubed (the fresh stuff)
Mix together in a bowl and then put on a phyllo rectangle and fold into a triangle. Bake as directed on the phyllo box.
Filling two:
Package of fake crab (or you can splurge and use real), chopped
Package of light cream cheese, softened
bunch of green onion, thinly sliced
splash of worchestire sauce
dash or two of mustard powder
Mix together and use for the filling as directed above
Two fillings I made for a Christmas party last year:
* I just "winged" it, so now real recipes, but both were so good!*
Filling one:
one box of frozen creamed spinach, defrosted
a clove or two of garlic, minced
quartered cherry tomatoes
mozzarella cheese, cubed (the fresh stuff)
Mix together in a bowl and then put on a phyllo rectangle and fold into a triangle. Bake as directed on the phyllo box.
Filling two:
Package of fake crab (or you can splurge and use real), chopped
Package of light cream cheese, softened
bunch of green onion, thinly sliced
splash of worchestire sauce
dash or two of mustard powder
Mix together and use for the filling as directed above
Yummy! That last one sounds like crab rangoon filling - wonton wrappers are similar to phyllo in a way so it can't be half bad!
THe crab rangoons are exactly what inspired me! i figured sinced i can eat 4 or 5 of those suckers i might as well make a big yummy triangle shaped one
Here's what became of the phyllo, two styles, Mexican and Italian. (Twas only enough chicken left for half )
Italian: Chicken with Italian seasonings and mozzarella
Mexican: ground pinto beans with no lard (vegetarian version) and monterey jack. (lacto-vegetarian anyway)
Salsa and Marinara for dipping, but who needs it with these flavors!
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