Tuna Filo Parcels

I’ve had a package of frozen filo pastry, sitting around in the freezer for the longest time. I don’t even know who bought it, or when. But whenever I want to use it, I realise I have to thaw it out for at least 3 hours before use, and then I would lose interest in working with it altogether because my Kitchen Muse would be long gone by then.

But this time, I prevail, in the spirit of Project ChilliChoc. I left it on the kitchen counter in the afternoon and went on to do whatever I do on Sundays, and before long, it was TIME.

I found the recipe somewhere in the world wide web, and tweaked it. So here it goes:


8 sheets filo pastry

1 tablespoon melted margarine

1 can tuna


1. Thaw filo pastry package for at least 3 hours before use. Once it has softened and ready for use, unwrap and work quickly. Filo pastry dries and harden quickly (which makes it very brittle and hard to work with), so prepare a damp dishcloth to cover unused sheets.

2. Gently remove 2 sheets, and brush a little bit of margarine between each layer.

3. Cut sheet into half, fill the middle portion with tuna and roll it to resemble spring roll. Use water to seal the edges, and brush with a bit of melted margarine. Repeat with other half.

4. Repeat process until tuna is finished, and all 8 sheets are used. Brush pastry with leftover margarine, and bake at 130 C for about 20 to 30 mins until golden brown. Serve warm.

Taste test: Needs improvement. The filo sheets tasted a bit floury and uncooked, so maybe they needed a little more time in the oven and a little bit more margarine.

Anyway filo sheets are usually used in place of puff pastries because of their zero fat content. How awesome is that? AND! They are so versatile, they can be used even as tart shells. I’m definitely going to try it someday!

    • luostaf
    • February 8th, 2010

    Filo is used quite often in greek pastries right? interesting.

    • dayah
    • February 9th, 2010

    YUP! Baklava! YUM YUM!

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