Filo dough is the best shortcut for appetizers with good presence. 9 recipes that prove it

Before moving on to the recipes, it is useful to know what we are talking about. Filo dough is a flour and water dough (sometimes with a little oil or vinegar) that is worked until it can be stretched into extremely thin, almost transparent sheets. It does not have yeast or baking powder: its grace is not in "rising", but in the fact that these sheets, when baked or fried, are very light and their layers are very crispy.

At home it is almost always bought ready-made, in packages of stacked sheets, because achieving that thickness by hand requires practice. In addition, they are usually quite economical and are great for wrapping all kinds of fillings.

Brick dough is a close relative: it also comes in thin sheets, although it is usually a bit thicker and more flexible. That makes it very grateful for folding and for frying, because it breaks less. It is the one used in many Maghreb preparations, such as briouat (the wrapped and fried stuffing made with these leaves).

Where does it appear in international cuisine? In such well-known dishes as Greek spanakopita (spinach and feta), Turkish börek (rolled or spiraled, with cheese, meat or vegetables) or baklava, the classic layered sweet with nuts and syrup or honey.

• Don't let it dry out: filo sheets dry out and become brittle very quickly. So open the package, take out only the sheets you are going to use and cover the rest with a clean, barely damp cloth.
• Don't forget to apply grease: melted butter or oil, whatever you prefer. Brush between each sheet: this will prevent them from sticking together and you will get layers with more relief and crispiness.
• Choose the filling wisely: it is a dough that goes well with almost any ingredient you can imagine, but here the enemy is not the flavor, but the humidity. Think of well-drained spinach, sautéed mushrooms until they release and evaporate their liquid, chopped roasted vegetables, legumes mixed with something creamy but thick, and cheeses that do not "weep".
• Always add the filling cold: if you wrap something hot, the steam starts to play against you before the oven does its part.

With these ideas clear, the rest consists of giving it the desired shape. You can go for Mediterranean, Asian or North African flavors without changing the method: sheet, fat, fold and bake. And now yes: let's go with the 9 recipes.