WHAT CAN I FILL THE FILO PASTRY PARCELS WITH?
Filo pastry parcels are a versatile and elegant option to surprise your guests, whether as an appetiser, starter or even dessert. The crispy, light texture of filo pastry allows you to experiment with a variety of fillings. They can be sweet or savoury, adapting to any occasion.
From intense and spicy flavours to milder and creamier options. The possibilities are endless. That’s why, in this post, we give you some delicious ideas to make your filo pastry parcels shine at your next meal.
As exclusive distributors of top food brands, we present Kanaki and JR. Two premium brands that will help you make exquisite recipes.
Filo pastry parcels filled with goat’s cheese and spinach
Ingredients
- Kanaki filo pastry
- 200 g fresh spinach (can be frozen, well drained)
- 150 g goat’s cheese
- 1 clove of garlic (chopped)
- 1 small onion (chopped)
- 2 tablespoons pine nuts (optional)
- Olive oil
- Maldon® salt and pepper to taste
Preparation
- Sauté the onion and garlic in a little olive oil until golden brown.
- Add the spinach and cook until the water has evaporated. If using frozen spinach, make sure to drain it well.
- Remove from the heat and mix everything with the goat’s cheese and pine nuts.
- Season with salt and pepper.
- Fill the filo pastry parcels with this mixture and bake at 180°C until golden brown and crispy.
Mushroom and brie cheese filling
Ingredients
- Kanaki filo pastry
- 250 g mushrooms (finely chopped)
- 100 g brie cheese (cut into small pieces)
- 1 shallot (chopped)
- 1 tablespoon butter
- 1 dash of white wine (optional)
- Maldon salt and pepper to taste
Preparation
- Melt the butter in a frying pan and sauté the shallot until transparent.
- Add the mushrooms and cook until golden brown and they have released their water. Add the white wine if desired and cook until it evaporates.
- Remove from the heat, allow to cool slightly and mix with the brie cheese.
- Fill the filo pastry parcels and bake until crisp and golden brown.
Filo pastry parcels filled with chicken curry
Ingredients
- JR filo pastry
- 200 g chicken breast (cooked and shredded)
- 1 tablespoon curry powder
- 100 ml cooking cream or single cream
- 1 small onion (chopped)
- 1 tablespoon olive oil
- Maldon salt and pepper to taste
- Raisins and chopped almonds (optional)
Preparation
- Sauté the onion in olive oil until golden brown.
- Add the shredded chicken, curry powder and cream. Simmer until thickened.
- Add raisins and almonds if you want a sweet and crunchy touch.
- Fill the filo pastry parcels and bake at 180°C until golden brown.
Sweet apple and cinnamon filling
Ingredients
- JR filo pastry
- 3 apples (peeled and diced)
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon butter
- A handful of raisins
- A dash of lemon juice
Preparation
- Melt the butter in a frying pan and sauté the apples until they begin to soften.
- Add the brown sugar, cinnamon, lemon juice and raisins, and simmer until the apples are tender.
- Allow to cool slightly before filling the filo pastry parcels.
- Bake at 180°C until golden brown and crispy.
Ricotta cheese and honey filling
Ingredients
- Kanaki or JR filo pastry
- 200 g ricotta cheese
- 2 tablespoons honey
- 1 teaspoon lemon zest
- Some chopped walnuts (optional)
Preparation
- Mix the ricotta with the honey and lemon zest.
- Add chopped walnuts for a crunchy touch.
- Fill the filo pastry parcels with this sweet mixture and bake at 180°C until golden brown.
