•  
Home Recipe Collections

Fillo pastry recipes of the sweet and savoury kind

Fold and roll your way through these flaky creations.
Profile picture of The Gourmet Traveller Team
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

How to make your own fillo 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

Pistachio baklava

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

Jonathan Barthelmess’s strawberry galaktoboureko

Jonathan Barthelmess’s strawberry galaktoboureko

Photo: William Meppem

Apple strudel

Apple strudel

Photo: William Meppem

Roast broccoli and cheddar filo tart

Roast broccoli and cheddar fillo tart

Photo: Chris Court

Turmeric and ginger chicken fillo pie

Turmeric and ginger chicken fillo pie

Pumpkin filo pies
Photo: William Meppem

Pumpkin and feta filo pies

Pumpkin and feta filo pies

Photo: Ben Dearnley

Spanakopita

Spanakopita

Photo: Ben Dearnley

Duck confit croustade

Duck confit croustade

Photo: Ben Dearnley

Orange and lemon galaktoboureko

Orange and lemon galaktoboureko

Photo: Prue Ruscoe

Prawn briouats

Prawn briouats

Photo: Vanessa Levis

Egg, spinach, rocket and feta breakfast tart

Egg, spinach, rocket and feta breakfast tart

Photo: Ben Dearnley

Duck pie with pomegranate and walnuts

Greg Malouf’s duck pie with pomegranate and walnuts

Photo: Chris Chen

Baklava

Baklava

Photo: Mikkel Vang

Silverbeet, rice and feta fillo tart

Silverbeet, rice and feta fillo tart

Photo: William Meppem

Kefalonian pie

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

Rumi’s prawn börek

Photo: William Meppem

“The snake” (m’hanncha)

Paula Wolfert’s “the snake” (m’hanncha)

Profile picture of The Gourmet Traveller Team
The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Related stories

FOLLOW US:

Instagram
Pinterest