Sesame-Oregano fillo Crisps with Warm Spanakopita Dip

Prepare the crisps:

1. Preheat the oven to 350 F. In a small bowl, combine the toasted sesame seeds, dried oregano and salt. Mix well.

2. Line a work surface with parchment paper. Working directly on the parchment paper, place 1 sheet of fillo. Generously brush the entire surface with the melted butter. Place another layer of fillo directly on top using hands to smooth out any air pockets and brush again with the melted butter. Repeat this process three more times. On the top layer, brush with the beaten eggwhite then sprinkle evenly with the sesame oregano mixture.

3. Using a pizza cutter or knife, cut into 48 pcs (8x 6 rectangles). Slide the entire parchment paper onto a baking sheet and bake in the oven for 10-12 minutes until crispy and golden brown. Store the crisps in an airtight container for up to three days

Prepare the dip

1. Preheat the oven to 375 F.

2. Heat a pan on medium heat. Add in the olive oil, onions and garlic. Cook until softened and light golden brown. Stir in the spinach and season with salt and pepper.

3. In a mixing bowl, combine the sauteed spinach, ricotta cheese, feta cheese, and half of the mozzarella cheese. Stir to combine and transfer to an ovenproof dish. Top with the remaining mozzarella and bake in the oven for 12-14 minutes or until bubbly and golden.

4. Serve with fillo crisps while dip is still warm

 

Squash and Feta Pie with Fillo Crust

1. Preheat the oven to 400 F.

2. Line the bottom and sides of a 9-inch deep-dish pie plate (or ceramic flan dish) with two sheets of fillo stacked on top of each other. Brush with butter and repeat the process twice more, offsetting the fillo by a third each time. Trim overhang.

3. Working on a cutting board or work surface, arrange one remaining sheet fillo with the longest edge closest to you and pleat accordion- style at 1-inch intervals. Repeat with the last two sheets. Starting in the centre of the dish, coil one strip from the middle outward, leaving a half-inch space between rows. Meet the end of the first strip with the second and repeat the process with the third. Brush with remaining butter and bake for 15-18 minutes or until golden and crisp.

4. Meanwhile, make the filling: combine squash, 1⁄2 cup water, and butter in a skillet. Season with salt & pepper. Set over low heat, cover and cook for 8-10 minutes until soft; set aside. Whisk together eggs, cream, nutmeg and thyme; season with salt & pepper.

5. To assemble, dollop squash between fillo coils, pour egg mixture around and scatter with feta. Bake 25 minutes longer or until set.

 

Ruffled Fillo Rose Milk Pie

1. Preheat the oven to 400°F.

2. Lightly grease a 9-inch round pie plate, with some of the melted butter.

3. Scatter half of the raspberries and blackberries over the bottom of the dish.

4. Unroll the fillo dough and keep covered with a lightly damp towel while working to prevent the dough from drying and cracking.

5. Place one layer of the fillo sheet onto your work surface and evenly but lightly brush the melted butter over.

6. Using your fingers, gather the fillo and lightly scrunch to make a rope and then roll into a coil resembling a rose, place in the centre of the greased dish on top of the berries. Repeat this process until the dish is full of fillo roses. Then using 1-2 more buttered fillo sheets as necessary, scrunch and rip of pieces to nestle and fill in any visible gaps in the dish.

7. Lightly brush the remaining melted butter on the surface of the roses in the dish and bake in the preheated oven for 18-20 minutes until the top of the fillo is evenly golden brown.

8. While the fillo roses are crisping, prepare the custard: whisk together the egg, egg yolks, and the honey until even and smooth.

9. Add in the whole milk, heavy cream, vanilla extract, ground cinnamon, and lemon zest. Continue to whisk until even.

10. Once the fillo roses are evenly golden brown on top, remove from the oven and carefully pour in the custard mix, making sure to not cover any of the crispy edges on top. Allow a few seconds between pours to let the custard settle and absorb before pouring more, it should come up ¾ of the way of the casserole dish.

11. Place back in the oven and continue baking until the custard is set, approximately 12-15 minutes. You will know that the milk pie is ready when it springs back when lightly pushed on.

12. Remove from the oven and allow to cool for 5-10 minutes.

13. Top with the remaining berries as well as a dusting of the powdered sugar and some fresh mint leaves. Cut into wedges and serve while still warm or room temperature

Apple, Almond & Honey Tart

1. Preheat oven to 400 degrees F.

2. For the filling, combine almonds, Attiki honey, butter, salt, egg yolk, and vanilla in a small bowl. Stir until smooth. Set aside.

3. Thinly slice the apples and discard any seeds. Brush with the lemon juice.

4. Line the bottom and sides of a 10-inch tart tin with a removable bottom with two sheets Krinos Fillo stacked on top of each other, being sure to tuck fillo in the bottom corners. Brush with butter and repeat process twice more, offsetting the fillo by a third each time. Trim overhanging fillo to 1-inch. Roll excess fillo inward so it sits within the sides of the tin in order to create a raised edge.

5. Spread almond mixture over bottom of tart, then layer with apples. Bake in preheated oven for 30-35 minutes. Let cool before drizzling with 2 tbsp Attiki honey, then cutting into wedges to serve.

Pork Medallion & Feta Fillo Pouches

1. Preheat oven to 350F.

2. Steam carrots and green beans al dente. Set aside, let cool down.

3. With a meat tenderizer, slightly flatten each pork medallion. Season with salt and pepper. In a large skillet, heat oil over medium-high heat. Sauté pork 1 min per side. Transfer to a plate. Reserve.

4. Lower to medium heat, add wine, let simmer until it is reduced to half. Add butter, garlic, sun-dried tomato and honey, stir. Add carrots and green beans, cook 5 min or until the sauce thickens.

5. To construct your bouquet: Place one medallion in the center of the phyllo, top with on piece of feta, add another piece of pork, top with 1 spoon of tomato mixture. Lift ends of the phyllo and squeeze to create a bouquet.

6. Place bouquet on a baking sheet and bake for 10 min or until golden.