“Don’t let your filo boss you around! You be the boss of your filo!” Said my friend Jenn as she began her “free yourself from the fear of filo dough” lesson to Suzy and I.
Now, I’ve worked with filo dough many times before, fussing with the sheets and slathering melted butter between the layers of dough, adding calorie after calorie. The dough seems to tear just by looking at it. Needless to say, filo hasn’t been a staple in my kitchen. But after the liberating lesson from Jenn, I will now welcomed this previously fussy filo into my kitchen.
Jenn does a few things which make cooking with filo a breeze. First, she doesn’t treat it like a newborn baby. She handles it actually quite roughly. Second, she’s not afraid if it rips. In her words, so what? Why would anyone even notice or care? It’s very forgiving actually. And finally, she uses olive oil between sheets instead of melted butter and that makes filo a whole lot healthier. So I’m a convert and plan to experiment with other combinations of foods to add filo casseroles to my dinnertime repertoire.
For today, I’ll share this lovely spinach filo recipe which we made together before I was interrupted by a call from the nurse to tell me that my son had been hit over the head with a rock. With spinach and dill, it’s an ideal dish to enjoy during the months of Spring.
What is your experience with filo? I’d love to hear what you make or don’t make! Please leave a comment.