Mixed greens filo pie | Jamie Oliver recipes (2024)

FAQs

How do you properly use filo for baking? ›

Cover base with baking beans or similar. It is possible to buy ceramic baking beans which are re-usable, otherwise use uncooked rice, split peas or similar to weight down the base.

Unroll the filo pastry pack. Remove sheets as you need them, keeping unused sheets covered with cling film or a damp tea towel. Brush each sheet with melted butter and layer up according to the recipe. Layering several sheets of pastry will make your finished dish sturdier.

Line a baking tray with non-stick baking paper. Remove the parcels from freezer wrap and freezer bag or airtight container. Place the parcels on the baking tray. Bake in the oven for 30 minutes or until golden.

Alternate the phyllo sheets to cover the entire pan, brushing each sheet of phyllo with butter as you go. This should take approximately 6 to 8 sheets of phyllo. Place the filling into the phyllo lined pan and fold the overhanging phyllo dough over the filling.

One sheet has under 50 calories and one gram of fat. But if you slather it with butter or oil, obviously the calorie and fat counts can soar. Brushing it with egg white, instead, is a simple way to make the dough flaky without using the added fat. If you have never worked with phyllo before, don't be intimidated.

Small pouches & purses - Bake in preheated 375°F oven for 12-15 minutes or until golden brown. Large pouches & purses - Bake in preheated 375°F oven for 25-30 minutes or until golden brown. Freeze filled fillo for 10 minutes before baking to set the shape of the pouch and purse.

Bake phyllo pies and pastries at approximately 350 F / 175 C on the rack just below the middle of the oven. Defrost properly following package and/or recipe directions. While working, keep unused phyllo covered to prevent drying. Don't throw out damaged, torn, or unused phyllo!

Brush the top layer of filo pastry with the last of the melted butter. Lightly score the top of the pie with a sharp knife. Bake it in the preheated oven for 45-50 minutes, or until the filo pastry crust is a deep golden-brown.

Brush your filo layers with butter

of butter, so prepare, cook, and melt a good measure before brushing. And butter comes in handy too if your filo starts breaking a little.

Do you butter both sides of filo pastry? ›

The pastry is very thin and doesn't necessarily need fat to be brushed onto both sides. In the Om Ali recipe the filo is put on to the baking sheet butter side down so that the pastry doesn't stick to the baking sheet as it cooks.

A very common mistake is to leave it defrost at room temperature as this will make the outer layers gummy; when working with phyllo dough, it should be defrosted, but still cold. What is this? Prepare a surface large enough to use as a work space (not floured).

Pampas is Australia's leading and trusted pastry brand for a good reason. Pampas Frozen Filo Pastry is a versatile and convenient way to whip up desserts and savoury dishes.

Store unopened Athens® Phyllo Dough in the refrigerator instead of the freezer for up to 4 weeks thus it can be on hand and ready to use whenever needed. – Wrap any leftover phyllo tightly with plastic wrap and keep in a cooler for up to 1 week. – For longer storage, refreeze phyllo.

Don't taste or eat raw (unbaked) dough or batter. Don't let children handle raw dough, including play clay and dough for crafts. Uncooked flour and raw eggs can contain germs that can make you sick if you taste raw dough. Wash your hands, bowls, utensils, and countertops after handling raw flour, eggs, or dough.

Filo is ideal if you want to make healthier samosas or spring rolls, as they don't need to be deep fried and can instead be oven baked.

Filo Pastry contains virtually no fat but a light brushing of melted butter, ghee or oil imparts a sheen to the baked recipe and adds to the eating qualities. Use a pastry brush and brush the sheets very lightly before using each one in the recipe.