Filo pastry, an extra "puff pastry"!
Fillo pasta is perhaps one of the latest fashions in Italy in the food sector.
Comes from Greece and the Middle East and is often used by chefs and in restaurants of a certain level as an alternative to puff pastry, often offered to those who follow a vegetarian or vegan diet. In fact, it lends itself to being perfect for a variety of recipes : from rolls, to savory pies, to delicious saccottini stuffed with stringy mozzarella .
Fragrant, you literally browse through your mouth, if you manage to make the base of pasta Fillo from you, your recipes will be even more special and genuine !
But do not despair ... For those who have neither the time nor the will is depopulated in the supermarket fridge counter!
Here are 3 recipes based on filo pastry .
Zucchini, ricotta and scamorza triangles
Ingredients for 2 people:
> 1 homemade phyllo or phyllo dough package;
> 1 pair of tablespoons of fresh ricotta;
> 1 slice of scamorza cheese cut into cubes;
> 1 courgette;
> 1 spring onion;
> salt, pepper, nutmeg;
> extra virgin olive oil.
Preparation
In a non-stick pan, fry the spring onion in a little oil, add the grated zucchini, salt and pepper and cook over high heat for about 3/4 minutes. Turn off and allow to cool separately, then add the ricotta and the diced scamorza, with a little grated nutmeg.
Take a sheet of filo pastry, fold it in two and then again, obtaining a square of dough of four thin layers. Put a spoonful of filling in the middle, folding it on one side and then on the other. Repeat the operation for the number of desired bundles. Before putting in the oven at 200 ° C for about 7-9 minutes, lightly brush the triangles with a little extra virgin olive oil.
Bundles of mozzarella and filo pastry
Ingredients for 2 people:
> 1 homemade phyllo or phyllo dough package;
> cherry tomatoes;
> 1 buffalo mozzarella;
> salt, pepper, extra virgin olive oil;
> chives;
> fresh basil.
Preparation
Overlap the filo pastry to obtain a couple of squares with four thin layers of pasta. Brush each layer with a little olive oil.
In the middle put a couple of cherry tomatoes cut in four, a cube of buffalo mozzarella, a pinch of salt, pepper and a fresh basil leaf.
Wrap on itself like a big candy and stop tying with the chive thread. Cook in a very hot oven, even more than 200 ° C if possible, for about 6/7 minutes.
Spinach and feta pie with filo pastry
Ingredients for 4 people
> 1 pack of feta;
> 1 pair of eggs (to taste);
> 30 grams of spinach;
> 1 shallot, 1 garlic clove;
> salt, pepper, extra virgin olive oil.
Preparation
Sauté the spinach with the poached garlic, the chopped shallot, a little oil, salt and pepper for about 10 minutes. Drain from any vegetation water, allow to cool and add the eggs, a couple of pinches of salt and the crumbled feta.
Spread 4 sheets of phyllo dough in a round baking pan covered with non-stick paper, put the dough in it and cover them with another 4 sheets.
Between one sheet and another it would be good to brush with a little extra virgin olive oil. Make cuts with the tip of a knife on the surface and bake at 170 ° C for about 40 minutes or until golden.
