Recipe Collections

Fillo pastry recipes of the sweet and savoury kind

Fold and roll your way through these flaky creations.
A spiral of baked pastry, dusted in icing sugar, on a piece of baking paper on a blue patterned placemat.

Paula Wolfert's "the snake" (m'hanncha)

William Meppem (main)

Delicate, flaky and buttery, a good fillo-pastry creation is hard to beat. Adventurous cooks can try their hand at making their own fillo pastry from scratch; for the rest of us, a top-shelf store-bought variety does the trick for these savoury pies and layered desserts.

Layer fillo with feta and spinach for a traditional Greek spanakopita, or try the Kefalonian combination of lamb, herbs and red wine. The baklava is a honey-soaked dream-haze of nutty, flaky goodness; while one bite of the apple strudel has the magic ability to transport you to Austria. Sweet or savoury, fillo pastry has you covered.

Photo: Ben Dearnley

Filo pastry

A round metal tin with baklava, cut into an intricate pattern of diamond slices, surrounded by cups of coffee, on a white background.
Photo: Ben Dearnley

Pistachio baklava

A square slice of galaktoboureko, topped with four strawberries, on a white plate.
Photo: Alicia Taylor

Jonathan Barthelmess’s strawberry galaktoboureko

Photo: William Meppem

Apple strudel

Photo: William Meppem

Roast broccoli and cheddar filo tart

Photo: Chris Court

Turmeric and ginger chicken fillo pie

Pumpkin filo pies
Photo: William Meppem

Pumpkin and feta filo pies

Photo: Ben Dearnley


Photo: Ben Dearnley

Duck confit croustade

Photo: Ben Dearnley

Orange and lemon galaktoboureko

Photo: Prue Ruscoe

Prawn briouats

Photo: Vanessa Levis

Egg, spinach, rocket and feta breakfast tart

Photo: Ben Dearnley

Duck pie with pomegranate and walnuts

Photo: Chris Chen


Photo: Mikkel Vang

Silverbeet, rice and feta fillo tart

Photo: William Meppem

Kefalonian pie

Four folded pastry triangles on a piece of brown paper, laid on a white round plate, on a black background.
Photo: Mark Roper

Rumi’s prawn börek

Photo: William Meppem

“The snake” (m’hanncha)

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