Working with filo dough, whether in sweet or in savory recipes, is much easier than you think! I often hear from my students that they are nervous when handling the seemingly delicate sheets of filo. Each time, however, I can put their minds at ease because the process of layering filo is really very forgiving. So, for example, small tears or other imperfections you might make while working with filo never show in the final dish.
These easy filo swirls with feta and thyme are an example of a fool-proof recipe that everyone, even a true beginner, can handle with great results every time. This recipe does not require any folding or complicated shaping, just a simple layering of buttery sheets of filo, all rolled up like a wrap, to enclose the delicious filling.
Easy Filo Swirls with Feta – Four easy steps:
- Layers of Filo, Topped with the Feta Filling
2. Forming a Filo Log
3. Filo Logs Ready
4. Filo Swirls Sliced and Ready to Bake
What I love most about this recipe, besides its obvious ease, is that is a totally make-ahead dish. Once the logs are formed, they can go straight into the freezer and stay there until we need them for our next gathering. How convenient is that?
This recipe is a version of one of the first recipes I ever made, when I lived away from home while studying at the University of Athens. The list of ingredients is so basic and the method so easy, that even a student could handle it. If I could handle it back then, I think that you will find it just as easy today!
- 8 oz. filo dough (½ package) defrosted (I used Fillo Factory, thinest possible)
- 12 oz. Greek Feta cheese (I used Dodoni Feta cheese)
- 5 oz. Pecorino Romano cheese, grated (or Greek Kasseri)
- 4 large eggs
- 1 tsp. fresh thyme leaves
- --- freshly cracked pepper
- --- melted butter to brush on the filo (or, a combination of butter and olive oil)
- Take the defrosted filo dough out of the refrigerator and leave it on the counter for one hour to come to room temperature.
- Make the filling by mixing all the ingredients together (except for the butter) in the order given above. Break up the Feta cheese with the back of a fork as you incorporate everything. Set the filling aside.
- Carefully unroll the filo, which measures 12”x18”, place it on a clean surface, and divide it in half (roll up the second half, wrap well and place it back in the refrigerator for another use.). Set the stack of the filo you are going to use with its largest side (18”) facing you. With a sharp knife divide the stack in half so you have two 12”x 9” stacks of filo. Place one stack on top of the other and cover lightly with a towel as you work.
- Working with one sheet of filo at a time, place its longest side in front of you (see photos). Brush with some melted butter and top with a second sheet of filo. Brush the second sheet with some more butter and repeat with four more layers of filo. Once you have a stack of 6 layers--without buttering the top layer--spread half of the filling evenly over it (see photo). Gently and tightly roll the whole stack of filo, enclosing the filling inside.
- Repeat with the rest of the filo and the rest of the filling. Cover the filo logs tightly with plastic wrap and place them in the freezer (you can do this the day before and bake the next day).
- Take the logs out of the refrigerator and leave them on the countertop for 30-60 minutes or until you can cut through them.
- Preheat the oven to 375°F. When they logs are pliable enough to slice, and using a serrated knife, cut the logs about 1” thick. Lay the slices on a large baking sheet lined with parchment paper.
- Bake for about 15 minutes, or, until the filo is crisp and lightly browned. At that point, if you wish, you can also place the baking sheet briefly under the broiler to crisp up the tops of the filo swirls too.
- Remove the logs from the oven and let them cool slightly on a rack. Serve warm or at room temperature with a nice green salad.
Optional: A light drizzle of honey just before serving is highly recommended!
This recipe is a collaboration with Fillo Factory. You can find their very thin filo (#4) and the thicker, country style filo (#7), at Wegman’s and Whole Foods!
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It sounds great!
Thanks Kathy, they are so easy to make!
You already know I adore all your filo goodies, and this one’s no different These look like perfect shiny filo suns, you simply want to grab one off the screen. Or three 🙂
Thank you so much Kiki! Yes, it is really hard to eat only one of these! Three is usually a good number 🙂
Another complete winner!! I saw this and knew we needed to try it. William (my 21 year old) and I just enjoyed a 45 minute cooking session in the kitchen (great bonding) and then the whole family enjoyed eating this. Tremendously! William decided at the last minute to drizzle the honey and it definitely was a great addition. Beautiful and so delicious. And, as always, I love that I have another log I can bake in the next couple of weeks, when we have friends over. Once again, I’m completely motivated to dive into more of your recipes this summer, Marilena! Thank you!
This is just great Sandy! So glad you liked this recipe and had fun in the kitchen making it with William. There is nothing like bonding over cooking and then sharing everything you made! Thank you so much for your feed back and kind words!!!