The torta pasqualina is a traditional Easter savory pie characterized by many layers of crispy pastry and a filling with ...

If you’d like, remove the stems from a few fresh bay leaves and grind them in a spice grinder or food processor, then rub them through a fine sieve and sprinkle the top of the pie with the dust.

Make a well in the centre ... so each is large enough to cover the pie dish (30-35cm diameter). You now have one thicker piece for the base and 3 thin pieces of pastry for the top.

Filo pastry can be fried or oven-baked and cooks very quickly. It's used to make a wide variety of sweet and savoury dishes, such as Greek spanakopita (spinach and cheese triangles) or decadent ...

Take a springform circular baking tin. Grease with some melted butter. Open the filo pastry and sit it lengthways (landscape mode) on a chopping board in front of you, brush the pastry with melted ...

Butter baking tray (or line with baking paper) and set aside. Butter 3 pieces of filo pastry and place them on top of each other. Place a thick strip of custard in the middle of the filo pastry ...