Sentences with phrase «filo all»

Add strawberries, then repeat, finishing with a filo rectangle.

Serve as finger food (cut each sheet of filo into 4 equal strips for smaller triangles and only fill with 1 tablespoon of mixture) or serve larger triangles with salad as a meal.

Keep turning the filo over the spinach mixture in triangles until you reach the end of the strip.

For all I know, low - fat puff pastry is just as bad for you as butter - slathered filo, but since I won't have made it — I am a store - bought pastry girl — I can pretend it's a health food.

Fold the corner of the filo over the mixture to form a triangle shape.

Take three filo sheets and brush with melted butter.

Cut the filo sheets in half lengthways and then in half widthways, giving a total of 20 rectangles or squares, depending on the original shape of the sheets.

Well, at least until dinner time, when I washed down a couple of spinach and cheese filo triangles with two glasses of cheap wine.

100g pistachios 75g light soft brown sugar 1⁄2 tsp ground ginger 1 tsp ground cinnamon Seeds scraped from 1 vanilla pod 3 large sheets filo pastry 75g butter, melted 800g strawberries, hulled and halved

I haven't used filo dough in forever!

I'd forgotten how evil filo pastry is.

Arrange the cake mixture in a log down one of the short sides of the filo, about 5 cm from the edge.

Fold in the long sides and roll the filo and cake mixture to form a log.

Lay out two sheets of filo pastry and brush them with melted butter, then sprinkle with cinnamon.

For an additional gourmet treat and for something entirely different: Make a phyllo (filo) pastry ring about four inches or so in diameter, by wrapping the dough around the handle of a wooden spoon.

Make a phyllo (filo) pastry ring about four inches or so in diameter, by wrapping the dough around the handle of a wooden spoon; push off the pastry and wrap in a circular position, so it looks a bit like a large donut with a hole.

She says her health has improved, and after learning how to make filo pastry at the centre with the director and children she decided to make her own from scratch at home.

Recent exhibitions include: A Place To Hide, Baró Galería, Sao Paulo (2011); Horizonte Vasado, Artistas Latinoamericanos en el filo, Instituto Cervantes, Sao Paulo, Brazil (2010).

At Luxembourg & Dayan Alighiero Boetti, Seguire il filo del discorso.

A savoury egg, cheese and filo pastry breakfast in front of a roaring morning fire at the main lodge.

Boasting a central location and a range of inventive takes on traditional dishes — such as haggis in filo parcels — this eatery fuses highland charm with modern cuisine.

It offers delicious breakfast meals, including a Turkish Breakfast with a cheese borek in crispy filo pastry; Sabich Breakfast (uniquely Israeli!)

So I tried to follow in her footsteps and I made chicken marinated in soy sauce, vinegar and onions; Kelaquen (a ground chicken, lemon and coconut mixture); «red» rice made with Achiote seeds; and Lumpia (ground beef and mixed veges wrapped and fried in filo dough).

I haven't used filo dough in forever!

I've been intimidated by filo pastry too — but after reading this post I think I will give it a try, Jas.

On a working surface, fold each filo pastry sheet like a paper fan.

To make a long story short, this recipe uses half a box of filo sheets and if you don't know what to do with another half... well, just whip up that baklava cheesecake fusion, or make galaktoboureko — Greek milk pie.

Pour the egg mixture over the prepared filo pastry.

In a medium bowl, whisk together all ingredients except the filo pastry.

Hi Janet, I'm a big fan of filo dough too!

It just so happened that I had leftover filo (fillo or phyllo — I'm still confused) pastry after baking baklava cheesecake when my dad asked if I knew how to make an egg pie.

Layers of filo pastry soaked in egg mixture then baked to golden perfection make this simple egg pie.

Cut the whole stack of thawed filo lengthwise into quarters.

Comfort food doesn't have to mean calories, this superhealthy pie uses filo pastry to keep it low in saturated fat

These little filo pastry parcels are packed with a cheese, basil, mint and watercress filling - perfect for a picnic

YES if you're scrunching on top of a fish pie (like our filo - topped fish pie).

While the original San Francisco version called on double cream, you can cut the kJ count and saturated fat by substituting low fat milk and a filo or bread lid.

Both phyllo and filo are correct!

This authentic filo recipe is a bit more work than the Easy Filo Dough also featured, but the paper thin pastry that results is incredibly light, buttery, and flaky.

This recipe for filo dough, a paper - thin pastry often used for delicate foods such as Baklava and Spanakopita, is a snap to make.

The Turkish baklava, a nut and honey pastry in filo dough, was different from the Greek version because it used pistachios instead of pine nuts, but just as tasty.

This gluten - free version of a Greek filo pastry pie is incredibly tasty, both cold and warm.

4 small chicken breasts, skin removed 2 cups chicken stock 2 tablespoons dry sherry or white wine (optional) 1 bay leaf or bouquet garni sachet 700g mixed vegetables of choice (carrots, cauliflower, leeks, cabbage, asparagus, baby corn, peas) 2 teaspoons cornflour 2 tablespoons low - fat milk 2 tablespoons chopped mixed herbs (parsley, thyme, oregano, marjoram) or 1 teaspoon dried mixed herbs Freshly ground or cracked black pepper, to taste 6 sheets filo pastry Olive or canola oil spray

Prepare pastry crust by spraying every second sheet of filo with a little oil and layering sheets on top of each other.

To reduce the fat content, filo may be brushed with beaten egg white instead of oil.

Other than using filo pasty, what else could I use?

Apart from always having really nice fresh herbs and vegetables they also sell Turkish filo pastry hand pies called Börek, filled with spinach and feta cheese (similar to the Greek Spanakopita).

Instead of going down the filo pastry route, we used the flavors from the Börek in a more westernized type of pie.

No wonder Balkan cooking encompasses dishes as diverse as casseroles slow - cooked in wood - fired ovens, stuffed vegetables, spicy meats grilled over open fires, fish fried in olive oil, yoghurt and cheeses made from sheep and goats» milk, flatbreads and puffy breads, and sweets ranging from flaky filo pastries to elegant cream cakes.

I wouldn't want to use filo pasty either... it's quite a challenge to work with: -LRB-.