Filo Cases are extremely easy to make once you get the hang of it. Once made, they’ll keep in an airtight container for about a week and are delicious filled with sweet and savoury!
Estimated reading time: 3 minutes
I posted this in 2011 and have just realised that I’ve never got around to posting recipe ideas! I promise to do that soon and leave links here but in the meantime, here are some super easy ideas for the base, the contrasting flavour and the topping.
What to Fill Filo Cases with
Think layers, almost like doing a flat canapé. 3 layers is perfect. So the cases aside, you want:
- a base (the filling)
- a topping, that’s usually wet
- a garnish (decoration that can, but doesn’t have to, add flavour)
The Base (The Filling)
- This can be a protein, like chicken, beef, lamb, cheese
- Or keep it vegetarian/vegan with tofu, tempeh, mushrooms, marinated vegetables like artichoke
- You could even cook up something, let it cool, then fill your filo cups. Eg, eggs and spinach, cheesy spinach, ratatouille
Here are some recipes that can be re purposed to fill filo cups:
The Topping
Usually something wet is always good, like a sauce or chutney, like:
The Garnish
Depending on your filling, this can be:
- a herb
- a strip of vegetable (marinated is good)
- nuts
- olives
- bacon, chorizo, and other types of cured meat
- grated cheese/melted cheese
Some super easy filo cup combinations that can all be shop bought:
- Brie or Camembert with Cranberry Sauce, Onion Marmalade.
- Almost any cheese is good topped with chutneys, onion marmalade and a favourite of mine, kimchi.
- Smoked Chicken topped with pesto sauce, whether the regular basil or Red Chilli Pesto (above).
- Make it a sweet and fill it up with no bake cheesecake combinations or mousses.
The filo cases can be made up to a month in advance and stored in an airtight container.
I fill these cases up about 30 minutes before, or so, the later the better as the pastry will get soggy.
Now, shall we get our aprons on?
If you like the tutorial, don’t forget to leave me a comment and that all important, 5-star rating! Thank you!
And if you make the recipe, share it on any platform and tag me @azlinbloor, and hashtag it #linsfood
Lin xx
Filo Cases (Filo Cups)
Equipment
- mini muffin tin (I have the Lakeland mini morsel tin)
- pastry brush
Ingredients
- 150 g filo pastry
- 4 Tbsp melted butter
Instructions
- Preheat oven to 180˚C (350˚F). Brush tin with melted butter.
- Unroll the pastry, using a pair of scissors, cut pastry into 2" (5cm) squares.
- Brush with melted butter and stack 3 of them together at odd angles and gently press into tin.
- Bake for 6-8 minutes, till golden brown.
- Wait for them to cool completely before removing.
- Fill your filo cases just before serving, no more than 30 minutes or so, to prevent soggy bases.
the cups in your photo are seriously undercooked
No they’re not. 😉
Just wanted to tell you that I have been using this recipe of yours for about 5 years now! Thanks for all those ideas. I might attempt that vegan Vietnamese one. What can I top it with?
I know so many people that when they hear that you worked with phyllo dough they think the recipe is too complicated. It couldn’t be further from the truth once you break a couple sheets and know what to do thank you for sharing.