Lamb kefalotyri & kasseri cheese in fillo

Preparation
1. Preheat oven to 475°F (250°C).
2. Wash meat.
3. On a plate combine salt, pepper, and crushed garlic.
4. Cut cheese into thin slices.
5. Pierce meat and place mixture of garlic, salt, and pepper into the openings.
6. Mix mint or spearmint with cheeses.
7. Oil a lidded baking dish.
8. Place lamb on rolled out Fillo pastry sheets.
9. Brush lamb with olive oil and brush remaining olive oil onto Fillo sheets.
10. Sprinkle lamb with mixture of cheese and mint.
11. Wrap lamb entirely in Fillo sheets.
12. Moisten Fillo sheets and join together.

Cooking
Cover and bake at 475°F (250°C) for 30 minutes on bottom rack.
Turn lamb over and bake uncovered at 400°F (200°C) for another 45 minutes.

Serve with Greek salad, Monemvasia vegetable soup, stuffed vine leaves
with yogurt, oven-baked potatoes, and warm bread.
Accompany with red wine.

Pizza with feta cheese & anchovies

Preparation
1. Preheat the oven to 375°F (190°C).
2. Brush olive oil onto a round non-stick baking dish.
3. Lay all sheets of fillo pastry in baking dish and trim edges.
4. Spread chopped tomatoes over fillo pastry.
5. Top with anchovy fillets, feta cheese, capers, and olives.
6. Season with salt and pepper.

Cooking
Bake on bottom rack of oven at 375°F (190°C) for approx. 20 minutes, until fillo pastry turns golden-brown.

Fillo Directions
1. Allow fillo dough to thaw in refrigerator overnight or on counter top for at least 2 hours. Bring to room temperature before using.
2. Carefully unroll fillo sheets onto a smooth, dry surface.
3. Cover fillo with a plastic wrap or with a damp towel.
4. Keep fillo covered until needed. Do not leave uncovered for over 5 minutes to avoid drying out.

Tip: For a lighter, flakier pastry, brush each layer with melted butter. To prevent edges from cracking, brush edges first then work toward the center.

For best results, fillings should be chilled and not excessively moist.

Black Olive, Feta & Fennel Fillo Triangles

Preparation

1. Mix feta cheese, fennel leaves, and olives in a bowl.

2. Cut the fillo dough into lengthwise strips 3 to 3 1/2 inches wide.

3. Brush one strip of fillo with olive oil and add another fillo strip on top.

4. Place 1 teaspoon of cheese mixture on the top edge of strip.

5. Fold the top right corner down on a diagonal, to form a triangle.

6. Turn the triangle down, then fold top left corner over to the right. Continue through the entire strip of fillo.

7. Repeat process with remaining fillo strips and filling.

8. Brush a baking sheet with olive oil and place triangles on sheet. Brush top of triangles with olive oil.

Cooking

Bake at 375°F (190°C) for 15 minutes, or until golden brown.

Fillo Directions

1. Allow fillo dough to thaw in refrigerator overnight or on the counter top for at least 2 hours. Bring to room temperature before using.

2. Carefully unroll fillo sheets onto a smooth, dry surface.

3. Cover fillo with a plastic wrap or with a damp towel.

4. Keep fillo covered until needed. Do not leave uncovered for over 5 minutes to avoid drying out.

Tip: For a lighter, flakier pastry, brush each layer with melted butter.  To prevent edges from cracking, brush edges first then work toward the center. 

For best results, fillings should be chilled and not excessively moist.

Leftover Turkey Dinner Pot Pie

  1. Preheat oven to 375F.
  2. Add oil to a large skillet or braiser over medium heat.
  3. Add onions and cook for 2-3 minutes. Add carrots, celery, mushroom, and garlic. Cook another 5 minutes until vegetables have softened.
  4. Add flour, salt and pepper, thyme, and rosemary. Mix until fully absorbed.
  5. Add broth and cream / milk and simmer for 8 minutes or until thickened.
  6. Add peas and cooked turkey. Mix well and remove from heat.
  7. Scrunch one sheet of fillo into a loose ball and place on top of turkey mixture. Continue doing this with the remaining fillo sheets.
  8. Spray avocado oil over the fillo and bake 15 minutes or until the top is golden brown.