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.
Jonathan Barthelmess’s strawberry galaktoboureko
Egg, spinach, rocket and feta breakfast tart
Duck pie with pomegranate and walnuts
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