All the ways to filo (and kataifi) pastry

Whether you're into sweet or savoury (or even both at the same time), filo pastry delivers with dozens of distinct layers.

Galaktoboureko Source: Souvlaki for the Soul

Step aside, puff, it's filo's time to shine. Layer upon layer of paper-thin pastry that crisps up, with just the right amount of give. Filo - or phyllo or fillo - is a staple in Middle Eastern, Balkan, Greek and Cypriot cuisines, but also pops up in Italian, Maltese, Pakistani and Indian cooking. (It's versatile like that.)

Filo is an unleavened dough that is stretchy enough to be rolled out cellophane-fine. If you can't read the morning paper through your filo, keep rolling. Making your own filo requires a fair amount of skill and certainly way more time than any of us ever have, so it's reassuring to know that quality store-bought filo is a respectable substitute.

If you can't read the morning paper through your filo, keep rolling.

Get your hands on a packet, start at the top our list and work your way down. Does it help to know that filo is made without added fat, so is generally considered a healthier pastry? Thought so...

Make way for makaronapita

Layers of filo pastry house layers of pasta layered with beef and cheese layers. Make sure you layer down after. Source: Souvlaki for the Soul

Makaronapita is the kind of showstopping dish that ought to be much more difficult to prepare. The lesser-known savoury Greek pie (see spanakopita, below) is filled to the brim with macaroni, spicy beef and cheese. It tastes as good as it looks.

Spanakopita addiction

Spanakopita translates as 'spinach pie' and it's one of the best things you can wrap your filo around. Source: Effi Tsoukatos

This recipe adds chicken to a classic Greek spanakopita. The big spinach and fetta flavours shine through, but the chicken brings extra satisfaction. Make this recipe for your yiayia with confidence.

Highly strung

Kataifi's stringy tendencies make for an exceptional crispy crunch. Source: Souvlaki for the Soul

While we're on a chicken pie bender (because that's such a good idea), let us just slip in a little kataifi number. Kataifi is a string-like pastry that's technically not filo, but let's not mince words - just pastry. The vermicelli-like strands make Greek sweets like baklava taste even more amazing and are also perfect on top of this chicken pot pie.

Special delivery

They're called lamb 'parcels' because they are a gift. Source: Souvlaki for the Soul

The only thing better than sharing one big pie is getting your own individual pie. That way, you get more filo pastry. These little lamb parcels are flavoured with big Middle Eastern flavours like cumin, cinnamon, sumac and pomegranate molasses.

Know when to fold 'em

Scrunching and folding your filo results in one impressive looking pie. Source: Souvlaki for the Soul

This flaky mushroom and leek soufra is made by folding, not rolling the pastry for an impressive finish and cross-section. It's simple to make but set one down in the middle of the table and you're sure to impress.

Yes to koupes

Koupes are traditionally made with a bulgur wheat shell filled with mince, but kataifi pastry adds crunchy good looks. Source: Sydney Food Sisters

We're sneaking in another kataifi recipe in here, simply because these harissa lamb koupes are just so beautiful!

Sweetened savoury

These money bag-shaped filo pastries are worth their weight in gold. Source: Souvlaki for the Soul

Moroccan food mixed sweet and savoury flavours in a way few other cuisines can manage. These mini chicken pastillas are a case in point. Apricot and honey mingle harmoniously with turmeric and ginger, garlic and onion. The result is a crispy icing sugar-dusted little parcel that is very big on intrigue.

Galaktoboureko us up

Soaking galaktoboureko in a lemon sugar syrup adds extra contrast to the fabulous custard filling. Source: Souvlaki for the Soul

Galaktoboureko is far and away one of Greece's most popular dishes. The creamy semolina custard pie is decadently sandwiched between twenty buttered filo pasty sheets. Which surely isn't enough?

Sneaky string

A base of syrup-infused kataifi pastry is layered with vanilla custard and an almond cream topping. Source: Souvlaki for the Soul

Here's that stealthy kataifi worming its way onto the filo list again. Shh, let's have a piece of ekmek kataifi and look the other way. Thick layers of custard and cream have a way of bringing things together harmoniously.

Top of the dome

A stunning layered cake filled with nuts and spices, encased in buttery, flaky filo pastry and topped with a lemon and honey syrup. Source: Souvlaki for the Soul

This baklava dome cake is the dessert you bring out when you have people to impress. Even if it's just your family on a random Friday night. Life is too short to not eat plenty of filo-wrapped cakes, don't you think?