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Preparation Instructions:

Place frozen fillo in refrigerator overnight to thaw. Remove from the refrigerator and keep at room temperature for at least 2 hours prior to using. Check that fillo is fully unfrozen to prevent from braking or cracking. Prepare all the ingredients that will be used to make your favorite pastry. Unfold as many sheets as needed for your recipe and cover the remaining dough quickly with plastic wrap or damp towel to keep from drying. Once finished, return all unused fillo back in fridge or freezer.

Appetizer Shells
Using Fillo #4
Preheat oven to 350 degrees F. On a clean workspace, remove 4-5 sheets of fillo dough from packaging and brush each layer with melted butter. Restack layers and using a sharp knife or a pizza cutter, cut the stacked sheets into 12 squares. Lightly coat your muffin pans with butter. Place each stack of fillo into a hole pushing down to form the shape of the cup. Bake for 10 minutes or until golden, being careful not to let them burn. Let shells cool completely before removing to prevent braking. Fill with your favorite dips, sweet spreads, or cheeses and enjoy!

Using Fillo #4
Preheat oven to 350 degrees F. Finely chop 1lb. walnuts. Remove fillo from package and cut to fit your baking dish. Coat the dish with melted butter and place 3 sheets of fillo on the bottom, brushing each layer with butter. Sprinkle 2- 3 Tbs of walnuts on top. Repeat these steps 3 more times. Add the remaining sheets of fillo on top of your final walnut layer, brushing melted butter on each. Cut baklava into rows and columns to create a diamond pattern. Bake for 50 minutes or until golden. To make the syrup, combine 1 cup sugar and 1 ½ cups water and bring to a boil. Reduce heat and simmer 20 minutes. Once baklava is done, pour the syrup over and let cool completely before serving.

Apple Strudel
Using Fillo #7 Regular
Preheat oven to 350 degrees F. To make the filling you will need 3 apples peeled & diced. In a bowl, combine the apples, 2 Tbs sugar, ½ cup raisins or chopped walnuts, ¼ cup brown sugar, and ½ tsp cinnamon. Place the first layer of fillo dough on a baking sheet and brush with melted butter. Repeat with 5-6 layers and brush the top layer with butter before adding the filling. Spoon the filling down the long side of the rectangle sheets and fold edges over to cover filling. Roll to create a log. Brush log with butter and cinnamon sugar mixture. Bake for 30 minutes or until golden on bottom.

Using Fillo #7 Regular
Preheat the oven to 350 degrees F. Sauté 2 lbs. fresh spinach in a pan until spinach wilts. Remove spinach and squeeze out excess liquid. Let spinach cool, then chop. In a bowl, beat 2 eggs and add the spinach, ½ lb feta cheese, chopped parsley, salt and pepper. Brush a baking sheet with melted butter and lightly brush each layer of fillo with butter. Restack layers and cut into 3 by 11-inch strips. Place a small spoonful of spinach filling 1 inch from the edge of each strip. Fold the end over the filling to form a triangle, then continue to fold the strip. Keep filled triangles covered until all are ready. Bake for 25 minutes or until golden on bottom.

Using Fillo #7 Whole Wheat
Preheat oven to 350 degrees F. In a large bowl, beat 3 large eggs. Add 4 cups cottage cheese, 1 cup sour cream, 1 cup feta cheese, and 1 tsp salt. On a clean surface, stack 3-4 sheets of whole wheat fillo lightly brushing each layer with melted butter. Spread 1/3 of the filling evenly. Roll the sheets and coil into a round spiral. Dampen the end of the coil with water to fold under the roll. Place on a greased baking sheet. Repeat these steps 2 more times. Once completed, brush over sirnica coils with melted butter, especially covering the creases. Bake for 35 minutes or until golden on bottom. For an even healthier option, use low-fat cheese.

Whole Wheat Wraps
Using Fillo #7 Whole Wheat
Preheat oven to 350 degrees F. Prepare your filling beforehand. Remove 1 whole wheat fillo sheet from stack and fold in half lengthwise. Lightly brush with oil. Place 2-3 Tbs of your filling about one inch from the bottom of the folded sheet. Fold bottom of fillo over filling, fold in each side, and roll wrap to the end. Repeat these steps for multiple wraps. Place wraps on a greased baking sheet and bake for 20 minutes or until golden on bottom. For the filling you can use your favorite chicken salad recipe, scrambled eggs for a breakfast wrap, roasted veggies for a vegetarian option, or cheeses and deli meats for lunch on the go. The possibilities are endless.

Using Fillo #8 Partially Baked
Preheat oven to 350 degrees F. In a large bowl, beat 5 eggs. Add 2 cups mashed feta, ¾ cup sour cream, ¾ cup cottage cheese, 2 cups whole milk, and salt. Place 2 fillo sheets in a baking dish. Sheets will hang over edges. Then take one dough sheet and crumple it. Completely dip the crumpled sheet in the cheese mixture and place it into the baking dish. Repeat until dish is filled, keeping the last 2 sheets to close the pie. Pour the remaining mixture over the dish. Fold the overlapping sheets and place the remaining 2 sheets on top. Brush the top with a mix of oil and hot water. Let soak for 10 minutes. Bake for 45 minutes or until golden on bottom.

Using Fillo #8 Partially Baked
Preheat oven to 350 degrees F. Have your filling prepared prior to assembling burek. Generously grease a baking pan with oil. Place 3 sheets of fillo dough on the bottom of pan and brush top layer with oil. Spread about 3-4 Tbs of your filling evenly over fillo. Repeat the layering process one more time. Add the remaining sheets to the top of the burek and generously brush with oil. Cut the burek into desired size pieces prior to baking. Bake for 50 minutes or until golden on bottom. This recipe works with sautéed ground meat and onion, feta cheese and egg, pickled cabbage, sautéed leak, or sweet fillings like apple.

Using Fillo #10
Preheat oven to 350 degrees F. In a large bowl, beat 3 eggs. Mix in 2 cups crumbled feta, 1 cup ricotta cheese, 2 Tbs fresh chopped mint, 2 Tbs fresh chopped dill, 1 Tbs oil, salt and pepper. Remove the first sheet carefully and place it on the bottom of your greased baking dish. If it is too big you can scrunch it to fit. Brush with oil. Repeat with 3 more layers. Evenly spread the cheese mixture over the dough. Cover with the remaining sheets, brushing oil on each layer. Do not scrunch the top 2 layers. Brush the top layer with oil and water. Sprinkle with sesame seeds. Bake for 45 minutes or until golden on bottom.

Pot Pie
Using Fillo #10
Preheat oven to 350 degrees F. For chicken pot pie, cut 2 pounds cooked chicken into bite size pieces. Sauté 2 stalks diced celery, 1 medium diced onion, 1 cup sliced mushrooms, ½ cup peas, and 3 medium sliced carrots. Once vegetables have softened, mix in ¼ cup flour, salt and pepper. Slowly add 1 ½ cups chicken broth. Reduce heat and simmer until thickened. Remove from heat, add chicken, and set aside. Take a sheet of fillo from packaging and place in a greased baking dish. Brush fillo with oil and repeat with 3 more layers. Carefully ladle in your filling. Cover pie with the remaining fillo sheets, brushing each layer with oil. You can scrunch layers to fit. Bake for 25 minutes or until golden on bottom.