In the Summer it’s nice to have a pastry dish that’s lighter than the traditional hot crust type dish. Filo is the perfect answer to this. And I have never had the nerve to make my own filo pastry, I like the uniformity and flavour of the shop bought filo, and always have used it successfully.
Filo (or phyllo) is a very thin dough made without using yeast. It is primarily used for making pastries such as baklava in Middle Eastern cuisine. Filo-based dishes are, like this one, made by layering many sheets of filo brushed with olive oil or butter after which the pastry is baked.