Don't worry if it feels like you're adding an almost obscene amount of butter to your phyllo dough. It's the key to a perfect ...

Filo pastry is sold ready-made in rolled layers, fresh from the chiller cabinet, or frozen. You have to work quickly with filo pastry otherwise it dries out – it’s best to keep it in the ...

1. In a bowl, mix spinach, breadcrumbs, emmental cheese, feta cheese, pine kernels, garlic, nutmeg, olive oil, salt and white pepper. 2. 2. Take two sheets of filo pastry and brush it with olive oil.

Lightly oil each piece. Place the thicker filo pastry sheet at the bottom of the baking dish, so that the base is covered and the remaining pastry hangs over the edge. Brush the base and sides ...

Turn the oven temperature down to 180°C. To assemble, melt the butter. Lay 4 sheets of filo pastry on a work top. Brush with butter. Lay another sheet on top of each sheet. Cut in half widthways.

Carefully unroll your filo pastry, and tear each sheet into six to eight even squares. You don’t need to be too neat with these, as they will be layered up in your silicone moulds. Once your ...

Yields: 12 Prep Time: 25 minutes Process Time: 10 minutes Total Time: 35 minutes Calories per Serving: 80 filo pastry sheets ...