Just about everything I’ve ever cooked has been inspired by something I’ve eaten before and these fillo fingers are no exception – my friend Janni usually whips these up to serve with drinks when friends gather at his place. They’re so simple they hardly need a recipe, and everyone’s always awaiting the next batch hot out of the oven. Fillings are limited only by your imagination, Janni sometimes even makes sweet ones with chopped nuts, dried fruit and candied peel to serve with coffee. And I sometimes serve skordalia alongside for dipping (see video). You can roll them well ahead of time, or even cook them in advance and quickly reheat them; the oven temperature can vary too, so you can pop them in with anything else that’s cooking; how’s that for inspiring! Whether they’re filled with anchovies, olives or tangy feta, I love a glass of Muses Estate Amuse Blanc, a medium-bodied Greek wine with lovely stone fruit and floral notes and a nice citrus zing to cut through the oil-rich fillo.
Makes 12 pieces
Note: I use Losada naturally-brined Cuquillo olives.
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