Cheese-and-spinach phyllo rollsTotal time: About 1 hourServings: About 3 dozen piecesNote: Phyllo pastry sheets come in various sizes; the size of the pastry sheets are given on the box. Phyllo ...

Step 2: Cut the filo pastry sheets in halves. Fold the sheet in half. Step 3: Put some stuffing at one edge and fold the samosa to form a triangle.

Cut the filo pastry sheets in half. Put some stuffing at one edge, and fold the sheet in half. Step 5: Start to fold into triangles. Step 6: Fry them into hot oil until they are well golden.

5. lightly brush the surface of another two filo sheets, gently scrunch each sheet and add to cover the top of your pie. Brush the top of your pie with any remaining Nuttelex. 6.

Picture a golden domed ring of phyllo pastry filled with creamy cheese, speckled green with sharp spring herbs and dotted pink with bits of brawny prosciutto. Imagine cutting into it, watching the ...

Bake the tart for about 25 minutes, or until the pastry is crisp and golden brown and the leeks are softened. Remove from the oven to cool slightly. If using, cook the peas according to the packet ...

Place the sheets on top of the sausage mixture to evenly cover. Cook for a further 10–15 minutes until the pastry is golden and crispy. Serve with the steamed greens.

1 x 375 g box of filo pastry; Working one sheet at a time, concertina the pastry sheets, like you’re about to make a paper fan. Place them in the tray with the creased sides facing top and bottom.