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1 phyllo pastry, 3 recipes

There’s nothing like phyllo to wrap your sweet and savoury bites in exquisite puff pastry. Easy to use, this star ingredient of the holiday season is a great hit with guests, delivering a wow effect every time. Here are three inspiring ideas.

Spanakopita with spinach and leek

Apple roll

Crispy thyme and parmesan snacks

1Spanakopita with spinach and leek

Filling

Olive oil, sufficient amount
2 leeks, white part only, chopped
2 garlic cloves, minced
17 oz. (500 g) of fresh spinach
Dash ground nutmeg
1 cup (250 ml) crumbled feta cheese
2 eggs, lightly beaten
Pepper to taste*

Pastry

5 sheets phyllo pastry
1/3 cup (80 ml) melted butter

Preparation

Heat the olive oil over medium heat and cook the leek and garlic without browning. Add the spinach and nutmeg and cook for another five minutes.
In a bowl, mix the feta and eggs, then add the mixture to the spinach. Season generously with pepper.
In a buttered pie pan, spread out the first sheet of phyllo, allowing the excess to hang over the pan. Over top, place four more sheets lightly brushed with butter. Place the filling in the middle and fold the pastry toward the centre of the pan. Top it off with a little melted butter before putting in the oven at 350° F (180° C) for 45 minutes.

2Apple roll

Apple filling

Red apples, peeled and diced
Pinch of cinnamon powder
Pinch of allspice
A few dabs of butter
Brown sugar to taste
Cornstarch
Dash of water

Pastry

Phyllo pastry
Melted butter

Préparation

Cook all the filling ingredients over low heat until the apples are slightly soft. Allow to cool.
Cut the phyllo pastry into rectangles about 12 cm by 20 cm in size. Brush them with butter and lay two of them down, one on top of the other. Stuff each of them with two tablespoons of the apple mixture. Fold the ends over the filling and roll tightly. Place them on a cookie sheet and bake for around 20 minutes at 350° F (180° C).

3Crispy thyme and parmesan snacks

Ingredients

Thyme leaves
Olive oil, sufficient amount
Finely grated parmesan
A pinch of pepper
Phyllo pastry

Preparation

Cut a sheet of phyllo into 20 cm by 9 cm rectangles. Brush them with olive oil and sprinkle generously with thyme, pepper and grated parmesan.
Fold each rectangle over itself to make a 20 cm by 3 cm rectangle. Place them on a cookie sheet and bake at 350° F (180° C) for around 15 minutes, or until the crackers are golden brown.

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