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My Wonderful Fluffy Filo Pastry

Nadia GalinovaNadia Galinova
My Wonderful Fluffy Filo Pastry
Image: Yordanka Kovacheva
1 / 6
Preparation15 min.
Cooking35 min.
Тotal50 min.
"Do you want to brag about a wonderful fluffy filo pastry you made - its easy with this recipe"


  • filo pastry sheets - 8.8 oz (250 g)
  • eggs - 4 pcs.
  • white cheese - 7 oz (200 g)
  • strained yogurt - 10 oz (300 g) (or ordinary, thick)
  • oil - 3 - 4 tbsp.
  • butter - 1 oz (30 g)
  • cottage cheese - 3 tbsp.
  • salt - optional
  • baking soda - 1 tsp.
  • lemon juice - 1 tbsp. (freshly squeezed)

How to cook

To make my filo pastry fluffy and juicy, I have a few tricks that I apply and I always get a perfect result. I will share them with you.

I use a rectangular tray, always smaller than the sheets, even if they're cut in half, so that I can fold them nicely, so that they are wrinkled and the filling can have free gaps and space to rise.

I grease the pan with plenty of oil - bottom and walls.

The sheets I use are not fine, but a little thicker. I cut them in two. I put the baking soda in the yogurt and wait for it to foam up.

Beat the eggs well with a pinch of salt and pour the oil over them, add the cottage cheese and crumble the white cheese.

Immediately before pouring the yogurt, I add lemon juice to the filling to activate the water even more.

I mix everything and if the white cheese is not very salty I add another pinch of salt.

I place half a sheet and wrinkle it nicely. I add evenly from the stuffing and arrange filo pastry until I run out of products. Spread the last sheet generously with melted butter.

Bake at 356°F (180 degrees) for 30-35 minutes or until it aquires a dark golden brown.

Try my wonderful fluffy filo pastry. Enjoy your meal!


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