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FILO PASTRY TRIANGLE

The most famous is the Greek Spanakopita, but there are many other fillings. The Jews from Turkey have many variations which they call Ojaldres, what they call Bourekas are like small Empanadas from South America. In Israel the Filo Pastry Triangle are called Bourekas. In the former Ottoman Empires, they were called Börek. And in India the Samosas are very similar to the Spanakopitas, Ojaldres, Burekas or Börek

There are too many people calling them by too many different names.

To quote Charlie Chaplin: they are the Filo Pastry of the World.

Filo Pastry Triangle
1. Choose the fillings from the selection below

Spinach and Feta

Potato and Cheese

Chicken and Mushroom

Mince Beef

Salmon

2.Filo Pastry Sheets

½ kg (1 lb) Filo Pastries Sheet

Today most supermarkets all over the world supply ready made Filo Pastry Sheets. Mostly found in the frozen section, some speciality shop may sell it fresh. If frozen, follow directions, usually to let it defrost in the fridge the night before.

3. Instruction on how to make the Filo Pastry Triangle

  • Oil a backing sheet or use cooking spray.

  • Divide Filo sheets lengthwise into 2 parts. Put them on top of each other.

  • Cover sheets with a wet cloth.

  • Take a sheet and drip some oil with a teaspoon, from top to bottom in the centre of the sheet.

  • Fold sheet in 3 parts lengthwise. 

  • Put 1 tbs filling mixture at 1 narrow end of filo & fold into a triangle and continue folding till the end.

  • You can watch it on Youtube: https://youtu.be/nCfY3Ow2qm4

  • Place the Filo Triangle on the baking sheet.

  • When all the Filo Triangles are on the backing tray. Glaze them with the egg yolk mix with little water

  • Bake in preheated 180°C (350°F) oven for 15 min, or until brown & crisp.

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TIPS

* Its a good idea to make different fillings. To differentiate them you can sprinkle grated cheese, poppy seeds, sesame seeds etc… or leave it plain.

* After folding, place the side with the loose end facing down on the baking sheet.

* If freezing, freeze unbaked on a tray. When frozen, transfer into an airtight container, large enough as not to squash them. Take them out of the freezer, brush with diluted beaten egg and water and bake from frozen in preheated oven at 180°C (350°F) for about 20 min.

* Filos keeps well in a airtight container for few days in the fridge. If unbaked, bring them at room temperature and bake them as above. If already baked, bring them at room temperature and place them in a preheated oven at 180°C (350°F) for just 10 min.

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