24 Delicious Filo Pasty Recipes for Every Occasion

Buttery, flaky, and endlessly versatile, filo pastry is the secret weapon in your culinary arsenal, ready to transform simple ingredients into spectacular dishes. Whether you’re whipping up a quick weeknight dinner, celebrating with seasonal favorites, or craving some comfort food, these 24 delicious filo pasty recipes have got you covered. Dive in to discover mouthwatering creations that will inspire your next kitchen adventure!

Spinach and Feta Filo Pasty

Today, we’re diving into the flaky, cheesy, and downright magical world of Spinach and Feta Filo Pasty. Imagine layers of crispy filo hugging a vibrant filling of spinach and tangy feta, creating a pastry so good, it’ll make you forget all about your morning alarm.

Ingredients

• 1 package (16 oz) frozen filo dough, thawed overnight in the refrigerator
• 1/2 cup clarified butter, melted
• 10 oz fresh spinach, thoroughly washed and stems removed
• 1 cup feta cheese, crumbled
• 1/2 cup ricotta cheese
• 1 large pasture-raised egg, lightly beaten
• 1/4 cup fresh dill, finely chopped
• 1/2 tsp freshly grated nutmeg
• 1/2 tsp fine sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large skillet over medium heat, wilt the spinach in batches until all leaves are softened, about 3 minutes per batch. Transfer to a colander to drain and cool.
3. Once cool, squeeze the spinach to remove excess moisture, then finely chop.
4. In a mixing bowl, combine the chopped spinach, feta, ricotta, beaten egg, dill, nutmeg, salt, and pepper. Mix until well incorporated.
5. Unroll the filo dough and cover with a damp towel to prevent drying. Working quickly, place one sheet of filo on a clean surface, brush lightly with clarified butter, and layer another sheet on top. Repeat until you have 5 layers.
6. Cut the layered filo into 4 equal rectangles. Spoon 1/4 of the spinach mixture onto one end of each rectangle, leaving a 1-inch border.
7. Fold the filo over the filling, then fold in the sides and continue rolling to form a neat package. Brush the outside with more clarified butter.
8. Place the pasties on the prepared baking sheet and bake for 25-30 minutes, or until golden and crisp.
9. Let cool for 5 minutes before serving to allow the filling to set.

The pasties emerge from the oven with a golden, shatteringly crisp exterior giving way to a lush, herby filling. Serve them warm with a dollop of Greek yogurt or a simple arugula salad for a meal that’s as delightful to look at as it is to devour.

Chicken and Mushroom Filo Pasty

Who knew that wrapping up juicy chicken and earthy mushrooms in a flaky filo blanket could feel like a hug from the inside? This Chicken and Mushroom Filo Pasty is your ticket to comfort town, with a first-class seat in flavorville.

Ingredients

• 1 cup cooked, shredded free-range chicken breast
• 1 cup finely chopped cremini mushrooms
• 1/4 cup clarified butter, melted
• 1/2 cup finely diced yellow onion
• 1 tbsp fresh thyme leaves
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 6 sheets filo dough, thawed
• 1 pasture-raised egg, lightly beaten for egg wash

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a skillet over medium heat, sauté the yellow onion in 1 tbsp of clarified butter until translucent, about 3 minutes.
3. Add the cremini mushrooms and thyme, cooking until the mushrooms release their moisture and it evaporates, approximately 5 minutes.
4. Stir in the shredded chicken, sea salt, and black pepper, cooking for an additional 2 minutes to combine flavors. Remove from heat and let cool slightly.
5. Lay one sheet of filo dough on a clean surface, brush lightly with melted clarified butter, and layer another sheet on top. Repeat until all sheets are used.
6. Spread the chicken and mushroom mixture evenly over the filo stack, leaving a 1-inch border around the edges.
7. Carefully roll the filo dough around the filling, tucking in the ends to create a pasty shape. Transfer to the prepared baking sheet.
8. Brush the pasty with the beaten egg wash for a golden finish.
9. Bake for 25-30 minutes, or until the filo is golden brown and crisp.

Velvety mushrooms and tender chicken wrapped in a crispy, buttery filo crust make every bite a delightful contrast of textures. Serve this pasty with a side of arugula salad dressed in lemon vinaigrette for a bright contrast to the rich flavors.

Beef and Onion Filo Pasty

Savory, flaky, and downright irresistible, our Beef and Onion Filo Pasty is the hero your dinner table didn’t know it needed. Imagine layers of crisp filo embracing a juicy, flavorful beef and onion filling—this is comfort food with a fancy twist.

Ingredients

• 1 lb ground beef (preferably grass-fed)
• 2 large yellow onions, finely diced
• 2 tbsp clarified butter, melted
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 tsp smoked paprika
• 1/2 cup beef stock
• 8 sheets filo pastry, thawed if frozen
• 1 pasture-raised egg, lightly beaten for egg wash

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large skillet over medium heat, cook the ground beef until browned, about 5-7 minutes, breaking it apart with a wooden spoon.
3. Add the diced onions to the skillet and sauté until translucent, about 4 minutes, stirring occasionally.
4. Season the mixture with sea salt, black pepper, and smoked paprika, then pour in the beef stock. Simmer for 5 minutes until the liquid reduces slightly. Remove from heat and let cool slightly.
5. Lay one sheet of filo pastry on a clean surface and brush lightly with melted clarified butter. Layer another sheet on top and repeat the process until you have 4 layers.
6. Cut the layered filo into 4 equal squares. Spoon a portion of the beef and onion mixture onto each square.
7. Fold the filo over the filling to form triangles, sealing the edges with a bit of the beaten egg. Repeat with the remaining filo sheets and filling.
8. Brush the tops of the pasties with the remaining egg wash for a golden finish.
9. Bake in the preheated oven for 20-25 minutes, or until the pasties are golden brown and crisp.

Delight in the contrast of textures—the shatteringly crisp filo against the tender, savory filling. Serve these pasties with a dollop of sour cream or a tangy aioli for an extra layer of flavor that’ll have everyone reaching for seconds.

Cheese and Potato Filo Pasty

Ever had one of those days where you crave something crispy, cheesy, and downright comforting? Well, buckle up, buttercup, because this Cheese and Potato Filo Pasty is about to rock your world with its flaky layers and gooey center.

Ingredients

• 1 cup russet potatoes, peeled and diced into 1/2-inch cubes
• 1/2 cup sharp cheddar cheese, grated
• 1/4 cup unsalted butter, clarified
• 1/4 cup whole milk
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 6 sheets filo dough, thawed
• 1 pasture-raised egg, lightly beaten

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a medium saucepan, combine the diced potatoes and enough water to cover. Bring to a boil over high heat, then reduce to a simmer and cook until tender, about 10 minutes. Drain well.
3. Tip: For extra flavor, sauté the potatoes in a bit of clarified butter before boiling.
4. In the same saucepan, mash the potatoes with the milk, salt, and pepper until smooth. Stir in the grated cheddar cheese until fully incorporated.
5. Lay one sheet of filo dough on a clean surface and brush lightly with clarified butter. Layer another sheet on top and repeat until all sheets are used.
6. Tip: Keep unused filo dough covered with a damp towel to prevent drying.
7. Spread the potato and cheese mixture evenly over the filo dough, leaving a 1-inch border around the edges.
8. Carefully roll the filo dough into a log, tucking in the edges as you go. Place seam-side down on the prepared baking sheet.
9. Brush the top of the pasty with the beaten egg for a golden finish.
10. Tip: For an extra crispy crust, sprinkle a pinch of sea salt on top before baking.
11. Bake in the preheated oven for 25-30 minutes, or until the pasty is golden brown and crispy.

The pasty emerges from the oven with a crackly exterior that gives way to a creamy, cheesy interior. Serve it sliced with a dollop of sour cream or alongside a crisp green salad for a meal that’s as satisfying as it is Instagram-worthy.

Vegetable Medley Filo Pasty

Today’s the day to twist up your taste buds with a Vegetable Medley Filo Pasty that’s as flaky as your commitment to New Year’s resolutions. Packed with vibrant veggies and wrapped in golden, buttery layers, this dish is a carnival of flavors waiting to explode in your mouth.

Ingredients

• 1 package (16 oz) filo dough, thawed overnight in the refrigerator
• 1/2 cup clarified butter, melted
• 1 cup finely diced rainbow carrots
• 1 cup chopped baby spinach
• 1/2 cup diced red bell pepper
• 1/4 cup finely chopped red onion
• 1 tsp minced garlic
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp smoked paprika
• 1/4 cup crumbled feta cheese
• 1 pasture-raised egg, lightly beaten for egg wash

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large skillet over medium heat, sauté the rainbow carrots, baby spinach, red bell pepper, red onion, and minced garlic in 2 tbsp of clarified butter until the vegetables are just tender, about 5 minutes. Season with sea salt, black pepper, and smoked paprika. Remove from heat and stir in the crumbled feta cheese.
3. Lay one sheet of filo dough on a clean surface and lightly brush with melted clarified butter. Layer another sheet on top and repeat the process until you have 5 layers.
4. Cut the layered filo dough into 4 equal squares. Spoon the vegetable mixture onto the center of each square.
5. Fold the corners of each filo square to the center, creating a pasty shape, and press the edges to seal. Brush the tops with the beaten egg wash.
6. Bake in the preheated oven for 20-25 minutes, or until the pasties are golden brown and crispy.

Who knew veggies could be this seductive? The Vegetable Medley Filo Pasty offers a crispy exterior that gives way to a soft, savory filling, with the feta adding a creamy tang. Serve these beauties with a side of tzatziki for dipping, or go rogue and drizzle with hot honey for a sweet and spicy kick.

Lamb and Mint Filo Pasty

Now, let’s dive into a dish that’s as fun to make as it is to eat, blending the richness of lamb with the fresh zing of mint, all wrapped up in a crispy, golden filo embrace. Perfect for those who love to play with flavors and textures, this recipe is a game-changer for your next dinner party or a cozy night in.

Ingredients

• 1 lb ground lamb, preferably grass-fed
• 1/4 cup fresh mint leaves, finely chopped
• 1/2 cup ricotta cheese, whole milk
• 1 large pasture-raised egg, lightly beaten
• 1 tbsp clarified butter, melted
• 1/2 tsp sea salt, finely ground
• 1/4 tsp black pepper, freshly cracked
• 6 sheets filo dough, thawed according to package instructions

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the ground lamb, chopped mint, ricotta cheese, beaten egg, sea salt, and black pepper until well incorporated.
3. Lay one sheet of filo dough on a clean surface, brush lightly with melted clarified butter, and place another sheet on top. Repeat until you have three layers.
4. Cut the layered filo dough into four equal squares.
5. Spoon a quarter of the lamb mixture onto the center of each filo square.
6. Fold the edges of the filo over the filling to create a pasty shape, sealing the edges with a bit of melted butter.
7. Transfer the pasties to the prepared baking sheet and brush the tops with the remaining melted butter.
8. Bake for 25-30 minutes, or until the pasties are golden brown and crispy.
9. Let the pasties cool for 5 minutes before serving to allow the filling to set.

Outrageously crispy on the outside and tenderly spiced within, these pasties are a textural dream. Serve them with a dollop of Greek yogurt mixed with lemon zest for an extra tangy kick, or enjoy them as is for a truly satisfying bite.

Turkey and Cranberry Filo Pasty

Mmm, imagine biting into a flaky, golden parcel that’s a love letter to Thanksgiving, any day of the year. Our Turkey and Cranberry Filo Pasty is here to turn your kitchen into a festive feast, no calendar required.

Ingredients

• 1 lb ground turkey, preferably free-range
• 1 cup fresh cranberries, roughly chopped
• 1/2 cup sharp cheddar cheese, grated
• 1/4 cup clarified butter, melted
• 1 tbsp fresh thyme leaves
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 6 sheets filo pastry, thawed if frozen

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a skillet over medium heat, cook the ground turkey until no pink remains, about 5-7 minutes. Tip: Break it up finely for a uniform texture.
3. Add the chopped cranberries, thyme, sea salt, and black pepper to the skillet. Cook for another 2 minutes until the cranberries just begin to soften.
4. Remove from heat and stir in the grated cheddar cheese until melted and well combined.
5. Lay one sheet of filo pastry on a clean surface, brush lightly with melted clarified butter, and layer another sheet on top. Repeat until all sheets are used.
6. Cut the layered filo into 6 equal squares. Spoon the turkey mixture onto the center of each square.
7. Fold the corners of each square into the center, creating a pasty. Brush the tops with remaining clarified butter. Tip: Ensure the edges are sealed to keep the filling inside.
8. Bake for 20-25 minutes, or until the pasties are golden and crisp. Tip: Rotate the baking sheet halfway through for even browning.

Kick back and savor the contrast of the crispy filo against the juicy, tangy filling. Serve these pasties with a dollop of sour cream or atop a bed of arugula for a pop of color and freshness.

Ham and Cheese Filo Pasty

Feast your eyes on this flaky, buttery marvel that’s about to become your new obsession. The Ham and Cheese Filo Pasty is a playful twist on the classic, packing a punch of flavor in every bite, and yes, it’s as fun to make as it is to devour.

Ingredients

• 1 package (16 oz) filo dough, thawed overnight in the refrigerator
• 1/2 cup clarified butter, melted
• 1 cup smoked ham, finely diced
• 1 1/2 cups sharp cheddar cheese, grated
• 1/4 cup whole milk
• 1 pasture-raised egg, lightly beaten
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Unroll the filo dough on a clean, dry surface and cover with a damp towel to prevent drying.
3. Brush one sheet of filo dough lightly with clarified butter, then layer another sheet on top and repeat the process until you have 5 layers.
4. Cut the layered filo dough into 4 equal squares using a sharp knife.
5. In a medium bowl, mix the smoked ham, sharp cheddar cheese, whole milk, beaten egg, sea salt, and black pepper until well combined.
6. Place a generous tablespoon of the ham and cheese mixture in the center of each filo square.
7. Fold each square diagonally to form a triangle, pressing the edges firmly to seal. Tip: Use a bit of water on your fingertips to help seal the edges if needed.
8. Brush the tops of the pasties with the remaining clarified butter for a golden finish.
9. Bake in the preheated oven for 20-25 minutes, or until the pasties are golden brown and crispy. Tip: Rotate the baking sheet halfway through for even browning.
10. Remove from the oven and let cool on a wire rack for 5 minutes before serving. Tip: Serve warm to experience the cheese at its gooey best.

Golden, crispy, and oozing with cheesy goodness, these pasties are a textural dream. Pair them with a tangy apple chutney or a simple green salad for a meal that’s anything but ordinary.

Sweet Potato and Kale Filo Pasty

Today’s the day we ditch the dull and dive into a dish that’s as nutritious as it is delicious—Sweet Potato and Kale Filo Pasty. Trust me, your taste buds are in for a treat with this flaky, savory masterpiece that’s sure to steal the spotlight at any meal.

Ingredients

• 1 large sweet potato, peeled and diced into 1/2-inch cubes
• 2 cups kale, stems removed and leaves finely chopped
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 tbsp clarified butter, melted
• 1 tsp fresh thyme leaves
• 1/2 tsp ground nutmeg
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 6 sheets filo dough, thawed
• 1 pasture-raised egg, lightly beaten

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the diced sweet potato, chopped kale, ricotta cheese, Parmesan cheese, thyme, nutmeg, sea salt, and black pepper. Mix until all ingredients are evenly distributed.
3. Lay one sheet of filo dough on a clean, dry surface and brush lightly with melted clarified butter. Layer another sheet on top and repeat the process until all sheets are used.
4. Spread the sweet potato and kale mixture evenly over the top layer of filo dough, leaving a 1-inch border around the edges.
5. Carefully roll the filo dough into a log, tucking in the edges as you go to encase the filling. Transfer the pasty to the prepared baking sheet.
6. Brush the top of the pasty with the lightly beaten egg for a golden finish.
7. Bake in the preheated oven for 25-30 minutes, or until the filo is golden brown and crispy.
8. Remove from the oven and let it cool for 5 minutes before slicing.

Oh, the crispy, buttery layers of filo give way to a creamy, savory filling that’s perfectly balanced with the earthy sweetness of sweet potato and the slight bitterness of kale. Serve this pasty with a dollop of sour cream or a side of tangy apple chutney for an extra flavor kick.

Apple and Cinnamon Filo Pasty

Delightfully flaky and spiced to perfection, this Apple and Cinnamon Filo Pasty is like autumn decided to throw a party in your mouth. With layers of crisp filo hugging a sweet, cinnamon-kissed apple filling, it’s a dessert that’s sure to steal the show.

Ingredients

• 1 package (16 oz) filo dough, thawed
• 1/2 cup clarified butter, melted
• 4 medium Granny Smith apples, peeled, cored, and finely diced
• 1/2 cup granulated sugar
• 2 tsp ground cinnamon
• 1 tbsp fresh lemon juice
• 1/4 tsp fine sea salt
• 1 pasture-raised egg, lightly beaten (for egg wash)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the diced apples, granulated sugar, cinnamon, lemon juice, and sea salt. Mix until the apples are evenly coated.
3. Unroll the filo dough and cover with a damp towel to prevent drying. Working quickly, place one sheet of filo on a clean surface and brush lightly with melted clarified butter. Repeat with 4 more sheets, layering and buttering each.
4. Spoon the apple mixture along one edge of the filo stack, leaving a 1-inch border. Fold the sides over the filling, then roll tightly to form a log. Transfer to the prepared baking sheet, seam side down.
5. Brush the top of the pasty with the beaten egg wash for a golden finish.
6. Bake for 25-30 minutes, or until the filo is golden brown and crisp.
7. Let cool for 10 minutes before slicing. Serve warm for the best texture and flavor.

Every bite of this pasty offers a delightful contrast between the crispy filo exterior and the tender, spiced apple filling. Try serving it with a scoop of vanilla ice cream for an extra indulgent treat.

Pear and Gorgonzola Filo Pasty

Alright, let’s dive into the world of flaky, cheesy, and slightly sweet perfection with a dish that’s as fun to make as it is to eat. Imagine biting into a crispy filo pastry, only to be greeted by the creamy tang of Gorgonzola and the subtle sweetness of ripe pears—pure bliss!

Ingredients

• 1 package (16 oz) frozen filo dough, thawed
• 1/2 cup clarified butter, melted
• 2 ripe pears, peeled, cored, and thinly sliced
• 1 cup Gorgonzola cheese, crumbled
• 1/4 cup honey
• 1 tsp fresh thyme leaves
• 1/2 tsp freshly ground black pepper
• 1 large egg, lightly beaten (for egg wash)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Carefully unroll the thawed filo dough and cover it with a damp towel to prevent drying.
3. Place one sheet of filo dough on a clean surface and lightly brush with clarified butter. Repeat this process, layering 5 sheets total.
4. Arrange a thin layer of pear slices in the center of the filo stack, leaving a 2-inch border around the edges.
5. Sprinkle the Gorgonzola cheese evenly over the pears, then drizzle with honey and sprinkle with thyme and black pepper.
6. Fold the edges of the filo dough over the filling, creating a rustic pasty shape. Brush the top with the beaten egg for a golden finish.
7. Bake for 25-30 minutes, or until the pastry is golden brown and crisp.
8. Remove from the oven and let cool for 5 minutes before serving.

Voilà! You’ve just created a masterpiece that’s crispy on the outside, gooey on the inside, and bursting with flavors that dance between sweet and savory. Serve it warm with a drizzle of extra honey for an extra touch of decadence.

Cherry and Almond Filo Pasty

Feast your eyes (and soon, your taste buds) on this divine Cherry and Almond Filo Pasty, a flaky, buttery masterpiece that’s about to become your new obsession. Perfect for those who like their desserts with a side of drama and a sprinkle of crunch.

Ingredients

• 1 cup fresh cherries, pitted and halved
• 1/2 cup almond flour
• 1/4 cup granulated sugar
• 1 tsp almond extract
• 8 sheets filo dough, thawed
• 1/2 cup clarified butter, melted
• 1/4 cup sliced almonds
• 1 pasture-raised egg, lightly beaten for egg wash

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the cherries, almond flour, sugar, and almond extract until well mixed. Tip: Let the mixture sit for 10 minutes to allow the flavors to meld.
3. Lay one sheet of filo dough on a clean surface and brush lightly with clarified butter. Repeat the process, layering and buttering each sheet until all 8 sheets are used.
4. Spread the cherry and almond mixture evenly over the top layer of filo, leaving a 1-inch border around the edges.
5. Sprinkle the sliced almonds over the cherry mixture for an extra crunch.
6. Carefully roll the filo dough into a log, tucking in the edges as you go to seal the filling inside. Tip: Use a sharp knife to score the top of the pasty before baking for a decorative touch.
7. Transfer the pasty to the prepared baking sheet and brush the top with the beaten egg wash.
8. Bake for 25-30 minutes, or until the pasty is golden brown and crispy. Tip: Rotate the baking sheet halfway through baking for even color.
9. Remove from the oven and let cool for 5 minutes before slicing.

Zesty and vibrant, this pasty offers a delightful contrast between the juicy cherries and the crunchy almonds, all wrapped in a golden, flaky crust. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Chocolate Hazelnut Filo Pasty

Ever had one of those days where only something decadently chocolatey will do? Well, buckle up, buttercup, because this Chocolate Hazelnut Filo Pastry is about to become your new best friend—crispy, flaky, and packed with a rich, nutty chocolate filling that’ll make your taste buds do a happy dance.

Ingredients

• 1 cup chocolate hazelnut spread
• 8 sheets filo dough, thawed
• 1/2 cup clarified butter, melted
• 1/4 cup powdered sugar, for dusting

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Lay one sheet of filo dough on a clean surface and lightly brush with clarified butter. Repeat this process, layering and buttering each sheet until all 8 sheets are stacked.
3. Spread the chocolate hazelnut spread evenly over the top layer of filo, leaving a 1-inch border around the edges.
4. Carefully roll the filo dough into a log, starting from the long side, ensuring the filling is snug but not spilling out.
5. Transfer the log to the prepared baking sheet, seam side down, and brush the top with more clarified butter.
6. Bake for 20-25 minutes, or until the pastry is golden brown and crispy.
7. Remove from the oven and let cool for 5 minutes before dusting with powdered sugar.

Magically, this pastry transforms into a crispy, golden masterpiece with a gooey, chocolatey heart. Serve it warm with a scoop of vanilla ice cream for an extra indulgent treat, or enjoy it as is for a breakfast that feels like dessert.

Banana and Nutella Filo Pasty

Now, who said pastries can’t be playful? Imagine the creamy dreaminess of Nutella and the sweet, comforting embrace of bananas, all wrapped up in a crispy, flaky filo blanket. It’s like a hug from your grandma, if your grandma was a pastry chef with a penchant for chocolate hazelnut spread.

Ingredients

• 4 sheets of filo pastry, thawed
• 1/2 cup Nutella
• 2 ripe bananas, sliced into 1/4-inch rounds
• 1/4 cup clarified butter, melted
• 1 tbsp granulated sugar
• 1/4 tsp sea salt

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Lay one sheet of filo pastry on a clean, dry surface and lightly brush with melted clarified butter using a pastry brush.
3. Layer a second sheet of filo on top, brush with butter, and repeat with the remaining two sheets, ensuring each is buttered.
4. Spread the Nutella evenly over the top layer of filo, leaving a 1-inch border around the edges.
5. Arrange the banana slices in a single layer over the Nutella.
6. Sprinkle the granulated sugar and sea salt evenly over the bananas.
7. Carefully roll the filo pastry into a log, tucking in the edges as you go to encase the filling.
8. Transfer the pastry log to the prepared baking sheet and brush the top with the remaining clarified butter.
9. Bake for 20-25 minutes, or until the pastry is golden brown and crispy.
10. Remove from the oven and let cool for 5 minutes before slicing.

Buttery, flaky layers give way to a molten center of Nutella and soft bananas, creating a symphony of textures in every bite. Serve it warm with a scoop of vanilla ice cream for an extra indulgent treat, or enjoy it as is for a breakfast that feels like dessert.

Pumpkin Spice Filo Pasty

Pumpkin spice isn’t just for lattes anymore, folks! Imagine flaky, buttery filo pastry hugging a warmly spiced pumpkin filling—this is the autumnal hug your taste buds didn’t know they needed.

Ingredients

• 1 cup pumpkin puree, homemade or canned
• 1/2 cup granulated sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 1/4 tsp salt
• 1/2 cup clarified butter, melted
• 8 sheets filo dough, thawed
• 1/4 cup pecans, finely chopped
• 1 pasture-raised egg, lightly beaten

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the pumpkin puree, granulated sugar, cinnamon, nutmeg, cloves, ginger, and salt until smooth. Tip: For a smoother filling, pass the pumpkin puree through a sieve before mixing.
3. Lay one sheet of filo dough on a clean surface and lightly brush with melted clarified butter. Repeat the process, layering and buttering each sheet until all 8 sheets are stacked.
4. Spread the pumpkin mixture evenly over the top filo sheet, leaving a 1-inch border around the edges. Sprinkle the chopped pecans over the pumpkin mixture.
5. Carefully roll the filo dough into a log, starting from the long side, and place seam-side down on the prepared baking sheet. Brush the outside with the remaining clarified butter and the beaten egg for a golden finish. Tip: Use a sharp knife to make small slits on top of the pastry to prevent cracking during baking.
6. Bake for 25-30 minutes, or until the pastry is golden brown and crisp. Tip: Rotate the baking sheet halfway through baking to ensure even browning.
7. Remove from the oven and let cool for 5 minutes before slicing.

Kick your feet up and savor the contrast of the crisp filo layers against the velvety pumpkin filling. Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Blueberry and Lemon Filo Pasty

Mmm, imagine biting into a flaky, buttery filo pastry that bursts with the tangy zest of lemon and the sweet, juicy pop of blueberries. This Blueberry and Lemon Filo Pasty is your ticket to dessert heaven, with a playful twist that’ll make your taste buds dance.

Ingredients

• 1 cup fresh blueberries, rinsed and dried
• 1 tbsp lemon zest, finely grated
• 1/4 cup granulated sugar
• 1 tbsp cornstarch
• 1/2 tsp pure vanilla extract
• 6 sheets filo dough, thawed
• 1/2 cup clarified butter, melted
• 1 pasture-raised egg, lightly beaten
• 1 tbsp turbinado sugar, for sprinkling

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a medium bowl, gently toss the blueberries with lemon zest, granulated sugar, cornstarch, and vanilla extract until evenly coated.
3. Lay one sheet of filo dough on a clean surface, brush lightly with clarified butter, and layer another sheet on top. Repeat until all sheets are used.
4. Cut the layered filo dough into 6 equal squares. Spoon the blueberry mixture onto the center of each square.
5. Fold each square into a triangle, sealing the edges with a light brush of the beaten egg to ensure they stick.
6. Transfer the pasties to the prepared baking sheet, brush the tops with more beaten egg, and sprinkle with turbinado sugar.
7. Bake for 20-25 minutes, or until the pasties are golden brown and crisp.
8. Let cool on the baking sheet for 5 minutes before serving to allow the filling to set.

Golden and glorious, these pasties offer a delightful contrast between the crisp filo exterior and the soft, fruity interior. Serve them warm with a dollop of crème fraîche for an extra indulgent treat.

Raspberry and White Chocolate Filo Pasty

Today is ‘2025-07-16 06:52:29.360454’, and if you’re looking to dazzle your taste buds with something sweet, flaky, and just a tad fancy, you’ve hit the jackpot. This Raspberry and White Chocolate Filo Pasty is like a love letter to your dessert plate, combining the tartness of raspberries with the creamy dreaminess of white chocolate, all wrapped up in a crispy, golden filo embrace.

Ingredients

• 6 sheets of filo pastry, thawed
• 1/2 cup clarified butter, melted
• 1 cup fresh raspberries
• 3/4 cup white chocolate chips
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1 pasture-raised egg, lightly beaten for egg wash

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Lay one sheet of filo pastry on a clean surface and brush lightly with clarified butter. Repeat with the remaining sheets, stacking them on top of each other.
3. Cut the stacked filo sheets into 6 equal squares. Tip: Keep the filo covered with a damp cloth to prevent drying out.
4. In a small bowl, gently mix the raspberries, white chocolate chips, sugar, and vanilla extract.
5. Place a spoonful of the raspberry mixture in the center of each filo square. Tip: Avoid overfilling to prevent leaks during baking.
6. Fold the filo squares into triangles, sealing the edges with a bit of the beaten egg. Tip: Use a fork to crimp the edges for a decorative touch.
7. Brush the tops of the pasties with the remaining egg wash for a golden finish.
8. Bake for 15-20 minutes, or until the pasties are puffed and golden brown.

Light as air yet bursting with flavor, these pasties offer a delightful contrast between the crisp filo and the juicy, melty filling. Serve them warm with a dusting of powdered sugar or a scoop of vanilla ice cream for an extra indulgent treat.

Peach and Cream Cheese Filo Pasty

Today is ‘2025-07-16 06:52:52.740273’, You’re a professional food blogger writing a relatable US-based roundup-style recipe article. Introduce the dish: ‘Peach and Cream Cheese Filo Pasty’ using the structure below.

Tone: Use a playful, witty voice. Add light humor, bold phrasing, and fun energy throughout.

Write a short 2-3 sentence intro, The first word of your introduction must begin with the letter ‘T’. Do not display the title. Start directly with the introduction.

Ingredients

• 2 cups ripe peaches, peeled and diced
• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 package filo dough, thawed
• 1/2 cup clarified butter, melted
• 1/4 cup powdered sugar, for dusting

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a medium bowl, combine the diced peaches, softened cream cheese, granulated sugar, vanilla extract, ground cinnamon, and ground nutmeg. Mix until well blended.
3. Unroll the filo dough and cover it with a damp towel to prevent drying out. Working quickly, place one sheet of filo on a clean surface and brush lightly with clarified butter. Repeat with 4 more sheets, brushing each with butter.
4. Spoon 1/4 of the peach and cream cheese mixture onto the bottom third of the filo stack. Fold the sides over the filling, then roll up from the bottom to form a pasty. Place on the prepared baking sheet. Repeat with remaining filo and filling.
5. Brush the tops of the pasties with remaining clarified butter and bake for 20-25 minutes, or until golden and crisp.
6. Remove from the oven and let cool slightly. Dust with powdered sugar before serving.

Yield: These pasties are a delightful contrast of textures, with the crisp, buttery filo giving way to the creamy, spiced peach filling. Serve them warm with a scoop of vanilla ice cream for an extra indulgent treat.

Caramelized Onion and Goat Cheese Filo Pasty

Unbelievably delicious and deceptively simple, this dish is your ticket to flavor town with a first-class ticket. Imagine biting into a crispy, flaky filo exterior only to be greeted by the sweet, caramelized onions and tangy goat cheese party inside. It’s like a surprise party in your mouth, and everyone’s invited!

Ingredients

• 2 large yellow onions, thinly sliced
• 2 tbsp clarified butter
• 1 tbsp granulated sugar
• 1/2 tsp sea salt
• 4 oz goat cheese, crumbled
• 6 sheets filo dough, thawed
• 1/4 cup unsalted butter, melted
• 1 pasture-raised egg, lightly beaten

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large skillet over medium heat, melt the clarified butter. Add the thinly sliced onions, sugar, and sea salt. Cook, stirring occasionally, for 25-30 minutes until the onions are deeply caramelized. Tip: Resist the urge to stir too often to allow the onions to develop a rich color.
3. Remove the skillet from heat and let the caramelized onions cool slightly. Then, mix in the crumbled goat cheese.
4. Lay one sheet of filo dough on a clean surface and lightly brush with melted butter. Layer another sheet on top and repeat the process until all sheets are used.
5. Spread the onion and goat cheese mixture evenly over the top layer of filo dough, leaving a 1-inch border around the edges.
6. Carefully roll the filo dough into a log, tucking in the edges as you go. Place the log seam-side down on the prepared baking sheet.
7. Brush the outside of the filo log with the beaten egg for a golden finish. Tip: Use a pastry brush for an even application.
8. Bake for 20-25 minutes, or until the filo is golden brown and crispy. Tip: Rotate the baking sheet halfway through for even browning.
9. Let the pasty cool for 5 minutes before slicing. Serve warm and watch as it disappears before your eyes.

Delightfully crispy on the outside with a melt-in-your-mouth filling, this pasty is a textural dream. Pair it with a crisp green salad for a light lunch, or enjoy it as a sophisticated snack with a glass of chilled white wine. Either way, it’s a showstopper that’s surprisingly easy to make.

Bacon and Egg Filo Pasty

Just when you thought breakfast couldn’t get any better, we’re flipping the script with a Bacon and Egg Filo Pasty that’s as fun to make as it is to devour. Imagine crispy, buttery layers hugging a savory filling that’ll have you questioning why you ever settled for plain old toast.

Ingredients

• 6 sheets of filo pastry, thawed
• 4 slices of thick-cut bacon, diced
• 4 pasture-raised eggs, lightly beaten
• 1/4 cup of clarified butter, melted
• 1/2 cup of sharp cheddar cheese, grated
• 1 tbsp of fresh chives, finely chopped
• 1/4 tsp of smoked paprika
• Salt and freshly ground black pepper, to taste

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a skillet over medium heat, cook the diced bacon until crispy, about 5 minutes. Remove with a slotted spoon and drain on paper towels.
3. In the same skillet, pour the lightly beaten eggs and scramble until just set, about 2 minutes. Season with salt, pepper, and smoked paprika.
4. Lay one sheet of filo pastry on a clean surface, brush lightly with melted clarified butter, and layer another sheet on top. Repeat until all sheets are used.
5. Spread the scrambled eggs, crispy bacon, grated cheddar, and chives evenly over the filo layers.
6. Carefully roll the filo pastry into a log, tucking in the ends to seal the filling inside.
7. Transfer the pasty to the prepared baking sheet, brush the top with more clarified butter, and bake for 20-25 minutes, or until golden and crisp.
8. Let it cool for 5 minutes before slicing. This rest allows the layers to set, making for cleaner cuts.

This pasty is a textural dream—crispy on the outside, tender and flavorful on the inside. Try serving it with a dollop of sour cream or a spicy aioli for an extra kick that’ll make your taste buds dance.

Sausage and Pepper Filo Pasty

Alright, let’s dive into a dish that’s as fun to make as it is to eat—imagine flaky, golden filo pastry hugging a savory filling of juicy sausage and vibrant peppers. It’s the kind of meal that’ll have you doing a little happy dance with every bite.

Ingredients

• 1 lb sweet Italian sausage, casings removed
• 2 cups mixed bell peppers, finely diced
• 1 large yellow onion, thinly sliced
• 2 tbsp clarified butter, melted
• 8 sheets filo pastry, thawed
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 pasture-raised egg, lightly beaten

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large skillet over medium heat, cook the sausage until browned, about 5 minutes, breaking it into small crumbles with a wooden spoon.
3. Add the onions and peppers to the skillet, cooking until softened, about 8 minutes. Stir in the smoked paprika, sea salt, and black pepper.
4. Lay one sheet of filo pastry on a clean surface, brush lightly with clarified butter, and layer another sheet on top. Repeat until you have four layers.
5. Cut the layered filo into four equal squares. Spoon a quarter of the sausage mixture onto each square.
6. Fold the edges of the filo over the filling, creating a pasty shape. Brush the tops with the beaten egg.
7. Transfer the pasties to the prepared baking sheet and bake for 20-25 minutes, or until golden and crisp.

Perfectly crisp on the outside with a savory, slightly smoky filling, these pasties are a dream. Serve them with a side of tangy aioli for dipping, and watch them disappear before your eyes.

Tuna and Sweetcorn Filo Pasty

Unbelievably easy yet sophisticated, this Tuna and Sweetcorn Filo Pasty is your ticket to impressing without stressing. Flaky, buttery layers hug a creamy, savory filling that’s as fun to make as it is to devour.

Ingredients

• 1 cup canned tuna in spring water, drained and flaked
• 1/2 cup sweetcorn kernels, drained
• 1/4 cup crème fraîche
• 1 tbsp Dijon mustard
• 1/2 tsp smoked paprika
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 6 sheets filo pastry, thawed if frozen
• 3 tbsp clarified butter, melted
• 1 pasture-raised egg, lightly beaten for egg wash

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the flaked tuna, sweetcorn kernels, crème fraîche, Dijon mustard, smoked paprika, sea salt, and black pepper. Mix until evenly incorporated.
3. Lay one sheet of filo pastry on a clean surface and brush lightly with melted clarified butter. Layer another sheet on top and repeat the process until all sheets are used.
4. Cut the layered filo sheets into 4 equal squares. Spoon the tuna mixture onto the center of each square.
5. Fold each square diagonally to form a triangle, sealing the edges by pressing firmly. Brush the tops with the beaten egg wash.
6. Transfer the pasties to the prepared baking sheet and bake for 20-25 minutes, or until golden brown and crisp.
7. Remove from the oven and let cool for 5 minutes before serving.

So there you have it—a pasty that’s crispy on the outside, luxuriously creamy on the inside, and packed with flavors that dance. Serve it with a side of zesty arugula salad for a contrast that’ll make your taste buds sing.

Salmon and Dill Filo Pasty

Get ready to elevate your pastry game with a dish that’s as fun to make as it is to devour. This Salmon and Dill Filo Pasty is a flaky, flavorful masterpiece that’ll have your taste buds dancing with joy.

Ingredients

• 1 lb wild-caught salmon fillet, skin removed and diced into 1/2-inch pieces
• 1/4 cup fresh dill, finely chopped
• 1/2 cup ricotta cheese
• 1/4 cup crème fraîche
• 1 tbsp Dijon mustard
• 1 tsp lemon zest
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 8 sheets filo dough, thawed
• 1/4 cup clarified butter, melted
• 1 pasture-raised egg, lightly beaten for egg wash

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, gently combine the diced salmon, dill, ricotta, crème fraîche, Dijon mustard, lemon zest, sea salt, and black pepper until evenly mixed.
3. Lay one sheet of filo dough on a clean surface and lightly brush with melted clarified butter. Layer a second sheet on top and repeat the buttering process until you have four layers.
4. Cut the layered filo dough into four equal squares. Spoon a generous tablespoon of the salmon mixture onto the center of each square.
5. Fold each square diagonally to form a triangle, pressing the edges firmly to seal. Transfer the pasties to the prepared baking sheet.
6. Repeat the layering, filling, and folding process with the remaining four sheets of filo dough and salmon mixture.
7. Brush the tops of the pasties with the beaten egg wash for a golden finish.
8. Bake in the preheated oven for 20-25 minutes, or until the pasties are puffed and golden brown.
9. Remove from the oven and let cool on the baking sheet for 5 minutes before serving.

Salmon and Dill Filo Pasty offers a delightful contrast of textures, from the crispy, buttery layers of filo to the creamy, savory filling. Serve these golden beauties with a side of tangy aioli or a simple green salad for a meal that’s sure to impress.

Shrimp and Garlic Filo Pasty

Now, let’s dive into a dish that’s as fun to make as it is to devour—imagine flaky, buttery layers hugging succulent shrimp, all jazzed up with a garlicky punch. It’s the kind of recipe that’ll have you doing a happy dance in your kitchen, guaranteed.

Ingredients

• 1 lb wild-caught shrimp, peeled and deveined
• 3 cloves garlic, minced
• 1/4 cup clarified butter, melted
• 1/2 cup ricotta cheese
• 1 tbsp fresh lemon juice
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 6 sheets filo dough, thawed
• 1 pasture-raised egg, lightly beaten

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the shrimp, minced garlic, ricotta cheese, lemon juice, sea salt, and black pepper. Mix gently until well incorporated.
3. Lay one sheet of filo dough on a clean surface and brush lightly with clarified butter. Layer another sheet on top and repeat the process until all sheets are used.
4. Spread the shrimp mixture evenly over the top layer of filo dough, leaving a 1-inch border around the edges.
5. Carefully roll the filo dough into a log, tucking in the edges as you go to encase the filling. Brush the outside with the beaten egg for a golden finish.
6. Transfer the pasty to the prepared baking sheet and bake for 25-30 minutes, or until the pastry is golden brown and crisp.
7. Allow the pasty to cool for 5 minutes before slicing. This rest period lets the filling set, ensuring neat slices.

Absolutely irresistible, this pasty boasts a crispy exterior that gives way to a creamy, garlicky shrimp filling. Serve it with a side of tangy aioli or a crisp green salad for a meal that’s anything but ordinary.

Conclusion

Exploring these 24 delicious filo pastry recipes opens up a world of flaky, buttery possibilities for every occasion. Whether you’re craving something sweet or savory, there’s a recipe here to inspire your next kitchen adventure. We’d love to hear which ones become your favorites—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest for fellow foodies to discover. Happy baking!