Filo pastry empanadas

Ingredients

• 200 gfilo pastry
• 1tomato, diced
• 125 ml (½ cup)grated mozzarella
• 15–20 ml (3–4 tsp)Gourmet pesto
• 200 gfilo pastry
• 15 ml (1 tbsp)oil
• 5 ml (1 tsp)Gourmet chopped garlic in olive oil
• ½onion, finely chopped
• 200 gmushrooms
• 500 ml (2 cups)chopped spinach
• to tasteGourmet sea salt
• 5 ml (1 tsp)Gourmet smoked paprika
• 125 ml (½ cup)grated mozzarella

Instructions

1. 1

   Cut the pastry

   Cut the filo pastry into long strips 6–7 cm wide and set them aside.

2. 2

   Mix the filling

   In a bowl, combine the remaining ingredients and mix until evenly incorporated.

3. 3

   Shape the parcels

   Place a tablespoon of the mixture at one end of each strip and wrap it into your preferred shape.

4. 4

   Bake until golden

   Bake at 180 °C for 15 minutes, or until golden.

5. 5

   Cut the pastry

   Cut the filo pastry into long strips 6–7 cm wide and set them aside.

6. 6

   Soften the onion

   Heat the oil in a frying pan and fry the garlic and onion until translucent.

7. 7

   Cook the mushrooms

   Add the mushrooms and cook until they have reduced in size.

8. 8

   Season the spinach

   Stir in the spinach and season with salt and smoked paprika. Cook for a further 5 minutes, then take the pan off the heat.

9. 9

   Cool and add cheese

   Leave the mixture to cool, then mix it with the cheese.

10. 10

    Fill and wrap

    Place a tablespoon of filling at one end of each filo strip and wrap it up.

11. 11

    Bake until golden

    Bake at 180 °C for 15 minutes, or until golden.

What are filo pastry empanadas?

Empanadas are filled pastries found in many food traditions, with shapes and fillings that vary by region. This version uses thin filo pastry rather than a thicker dough, making small, crisp parcels.

Two fillings are described here: tomato with mozzarella and pesto, followed by mushrooms, spinach and cheese. The layered pastry gives both a light crunch around their soft, savoury centres.

Nutrition and macros by portion

The nutrition label shows one serving as written: 115 calories, 4g protein, 13g carbs, 5g fat.

The filo pastry provides most of the carbohydrates, while the mozzarella and oil contribute much of the fat; the cheese and vegetables provide some protein. Pair a few parcels with a generous salad or other vegetables for a more balanced plate.

The two fillings

Tomato and pesto: the first filling pairs diced tomato with grated mozzarella and pesto. Keep the tomato pieces small so the mixture is easier to spoon onto the pastry.

Mushroom and spinach: the second filling starts with garlic and onion, then adds mushrooms and spinach before the cheese. Cooking the vegetables first helps the filling fit neatly inside the strips.

Handling filo

Filo dries out quickly when exposed to air, so keep the strips you are not using covered while you shape the parcels. Handle them gently, as the thin sheets can tear.

Use the stated 6–7 cm strip width and place a tablespoon of filling at one end. Wrap the pastry around the filling without overloading it.

Cook the vegetables well

Onion and garlic: fry them until translucent before adding the mushrooms. This gives them time to soften without rushing the rest of the filling.

Mushrooms and spinach: cook the mushrooms until reduced, then add the spinach and season. Follow the recipe’s further 5 minutes of cooking, then let the mixture cool before stirring in the cheese.

Look for a golden finish

The recipe gives a baking temperature of 180 °C and a time of 15 minutes for each batch. Check the parcels towards the end: the pastry should look golden.

Filo can brown quickly, and ovens vary, so use the colour cue as well as the stated time. Let the parcels settle briefly after baking before serving.

Serving ideas

Serve the parcels warm as an appetiser, snack or part of a buffet. A crisp green salad or sliced vegetables make a fresh contrast to the flaky pastry and cheese.

If serving both fillings together, keep them on separate plates or identify them so guests can choose between the pesto-tomato and mushroom-spinach versions.

Recipe notes & tips

• Keep unused filo covered while you work to reduce drying.
• Cut the strips to a consistent 6–7 cm width for more even parcels.
• Let the mushroom and spinach mixture cool before adding the cheese.
• Use a tablespoon of filling per strip as directed, rather than packing the parcels tightly.
• Check for golden pastry at the end of the 15-minute bake.

Variations

• More herbs: add chopped fresh herbs to either filling.
• Extra pesto: use the higher end of the stated pesto amount for a stronger flavour.
• Different cheese: swap the mozzarella for another grated cheese that melts well.
• Seasoned mushrooms: add black pepper to the mushroom and spinach filling.
• Smaller parcels: cut narrower strips and use less filling in each, keeping an eye on browning.

Common mistakes to avoid

• Dry pastry: keep the unused filo covered as you shape each parcel.
• Overfilled strips: use a tablespoon of mixture so the pastry can wrap around it.
• Watery tomato filling: dice the tomato finely and avoid adding excess liquid to the bowl.
• Hot filling: cool the mushroom mixture before mixing in the cheese and wrapping.
• Pale or overbaked pastry: check the parcels around the 15-minute mark and use golden colour as your cue.

How to store

Cool the parcels and refrigerate them in a covered container for up to 2 days. Reheat in an oven until hot and crisp; the filo may soften if reheated in a microwave.

Frequently asked questions