22 Delectable Filo Appetizer Recipes for Every Occasion

Hey there, fellow food lovers! Have you ever marveled at how versatile filo dough can be? From crispy, golden triangles to elegant, flaky cups, these 22 delectable appetizers are perfect for any gathering—be it a casual get-together or a festive celebration. Get ready to impress your guests with minimal effort and maximum flavor. Let’s dive into these irresistible bites that are sure to become your new go-to favorites!

Spinach and Feta Filo Triangles

Nestled between flaky, golden layers of delicate pastry lies a vibrant filling that transforms humble ingredients into an elegant appetizer. These spinach and feta filo triangles offer a perfect balance of earthy greens and briny cheese, wrapped in a crisp, paper-thin embrace that shatters delightfully with each bite. They bring a touch of Mediterranean sophistication to any gathering while remaining surprisingly approachable for home cooks.

Ingredients

• 1 lb fresh spinach, stems removed (or frozen spinach, thawed and squeezed dry)
• 1 cup crumbled feta cheese (preferably block feta for better texture)
• 1/2 cup finely chopped yellow onion
• 2 tbsp olive oil (or any neutral oil)
• 1 large egg, lightly beaten
• 1/4 tsp freshly grated nutmeg
• 1/4 tsp black pepper
• 8 sheets filo dough, thawed according to package directions
• 4 tbsp unsalted butter, melted (for brushing)

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering.
2. Sauté chopped onion for 4-5 minutes until translucent and fragrant.
3. Add fresh spinach in batches, wilting each addition before adding more, about 3-4 minutes total.
4. Transfer spinach mixture to a colander and press firmly with a spatula to remove excess liquid.
5. Combine drained spinach, crumbled feta, beaten egg, nutmeg, and black pepper in a medium bowl.
6. Place one filo sheet on a clean work surface and cover remaining sheets with a damp towel to prevent drying.
7. Brush the entire filo sheet lightly with melted butter using a pastry brush.
8. Layer a second filo sheet directly on top and brush again with butter.
9. Cut the double-layered filo stack lengthwise into four equal strips.
10. Place 1 tablespoon of spinach-feta mixture at the bottom end of each strip.
11. Fold the bottom corner of the strip over the filling to form a triangle, then continue folding in a flag-fold pattern until the entire strip is used.
12. Repeat the process with remaining filo sheets and filling.
13. Arrange triangles seam-side down on a parchment-lined baking sheet.
14. Brush tops and edges generously with remaining melted butter.
15. Bake at 375°F for 18-20 minutes until golden brown and crisp.

Creating these triangles yields a wonderful contrast between the shatteringly crisp exterior and the creamy, savory filling. Consider serving them warm with a drizzle of lemon-infused olive oil or alongside a cool tzatziki sauce for added freshness. Their elegant appearance makes them perfect for special occasions, yet they’re simple enough to become a weeknight favorite.

Savory Mushroom and Brie Filo Cups

Heralding the perfect marriage of earthy mushrooms and decadent cheese, these elegant filo cups transform humble ingredients into sophisticated hors d’oeuvres. Imagine crisp, golden pastry cradling a rich filling of sautéed mushrooms and melted Brie, creating bite-sized perfection. These impressive yet approachable appetizers elevate any gathering with their refined flavors and beautiful presentation.

Ingredients

• 8 sheets frozen filo dough, thawed according to package directions (handle gently to prevent tearing)
• 6 tablespoons unsalted butter, melted (divided use)
• 1 pound cremini mushrooms, finely chopped (wipe clean with a damp cloth instead of washing)
• 1 small yellow onion, finely diced (about 1/2 cup)
• 2 cloves garlic, minced
• 1/4 cup dry white wine (such as Sauvignon Blanc)
• 4 ounces Brie cheese, rind removed and cubed
• 1 tablespoon fresh thyme leaves (plus extra for garnish)
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper

Instructions

1. Preheat your oven to 375°F and lightly brush a 24-cup mini muffin tin with 1 tablespoon of the melted butter.
2. Place one filo sheet on a clean work surface and brush lightly with melted butter using a pastry brush.
3. Layer a second filo sheet directly on top and brush again with butter, repeating this process until you have a stack of 4 buttered sheets.
4. Cut the stacked filo sheets into 12 equal squares using a sharp knife or pizza cutter for clean edges.
5. Gently press each filo square into a muffin cup, allowing the corners to extend upward, and repeat with remaining filo sheets to create 24 cups total.
6. Bake the empty filo cups for 6-8 minutes until lightly golden and slightly puffed, then remove from oven.
7. While filo bakes, heat 2 tablespoons butter in a large skillet over medium-high heat until foaming subsides.
8. Add diced onion and cook for 3-4 minutes, stirring frequently, until translucent and softened.
9. Add chopped mushrooms and cook for 8-10 minutes, stirring occasionally, until mushrooms have released their liquid and begun to brown.
10. Stir in minced garlic and cook for 1 minute until fragrant but not browned.
11. Pour in white wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon.
12. Cook for 2-3 minutes until wine has mostly evaporated, then remove skillet from heat.
13. Stir in cubed Brie, thyme leaves, salt, and pepper until Brie begins to melt into the mushroom mixture.
14. Spoon approximately 1 tablespoon of filling into each pre-baked filo cup, dividing evenly among all 24 cups.
15. Return filled cups to the oven and bake for 10-12 minutes until filo is deep golden brown and filling is bubbly.
16. Remove from oven and let cool in the pan for 5 minutes before carefully transferring to a serving platter.

Just moments out of the oven, these cups offer a delightful contrast between the shatteringly crisp filo shells and the luxuriously creamy mushroom filling. The earthy depth of thyme-kissed mushrooms melds beautifully with the rich, buttery Brie that oozes with each bite. For an elegant presentation, arrange them on a slate board garnished with fresh thyme sprigs, or serve alongside a crisp arugula salad to cut through the richness.

Mediterranean Veggie Filo Tartlets

Crafted with delicate layers of golden filo pastry, these Mediterranean-inspired tartlets showcase a vibrant filling of roasted vegetables and tangy feta cheese. Each bite offers a perfect balance of crisp texture and savory flavors, making them ideal for elegant entertaining or a sophisticated weeknight dinner. The combination of sun-drenched ingredients creates a dish that feels both luxurious and comforting.

Ingredients

– 8 sheets frozen filo dough, thawed according to package directions (keep covered with a damp towel to prevent drying)
– 6 tbsp olive oil, divided (or any neutral oil)
– 1 medium zucchini, diced into 1/4-inch pieces
– 1 red bell pepper, diced into 1/4-inch pieces
– 1/2 red onion, thinly sliced
– 2 cloves garlic, minced
– 4 oz feta cheese, crumbled (sheep’s milk feta recommended for authentic flavor)
– 2 tbsp fresh parsley, chopped
– 1 tsp dried oregano
– 1/4 tsp black pepper
– 1/4 tsp salt

Instructions

1. Preheat your oven to 375°F and lightly grease a 12-cup muffin tin with 1 tablespoon of olive oil.
2. Lay one filo sheet on a clean surface and brush lightly with olive oil using a pastry brush.
3. Place another filo sheet on top and brush with oil, repeating until you have a stack of 4 oiled sheets.
4. Cut the filo stack into 6 equal squares using a sharp knife or pizza cutter.
5. Gently press each filo square into a muffin cup, allowing the edges to ruffle naturally.
6. Repeat steps 2-5 with the remaining 4 filo sheets to create 12 tartlet shells total.
7. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
8. Add the diced zucchini, red bell pepper, and red onion to the hot skillet.
9. Sauté the vegetables for 6-8 minutes, stirring occasionally, until they begin to soften and develop light browning.
10. Add the minced garlic and cook for 1 additional minute until fragrant.
11. Remove the skillet from heat and stir in the crumbled feta, parsley, oregano, black pepper, and salt.
12. Divide the vegetable-feta mixture evenly among the prepared filo cups.
13. Bake at 375°F for 18-20 minutes until the filo is golden brown and crisp.
14. Carefully remove the tartlets from the muffin tin using a small offset spatula or knife.

Buttery and crisp, these tartlets offer a delightful contrast between the shatteringly delicate pastry and the tender, savory filling. The caramelized vegetables provide subtle sweetness that complements the salty feta beautifully. For an elegant presentation, serve them warm alongside a simple arugula salad dressed with lemon vinaigrette, or arrange them on a platter garnished with fresh herbs and lemon wedges for a stunning appetizer spread.

Crispy Shrimp and Garlic Filo Rolls

Zestful and sophisticated, these Crispy Shrimp and Garlic Filo Rolls combine the delicate crunch of paper-thin pastry with succulent seafood. Aromatic garlic infuses every bite, while the golden-brown exterior gives way to a tender, flavorful filling. Perfect for entertaining or elevating weeknight dinners, these elegant rolls deliver restaurant-quality appeal with approachable techniques.

Ingredients

– 1 lb raw medium shrimp, peeled and deveined (thaw if frozen)
– 4 cloves garlic, minced (use fresh for best flavor)
– 1/4 cup chopped fresh parsley (or substitute cilantro)
– 1 tbsp lemon juice (freshly squeezed preferred)
– 1/2 tsp salt (adjust to taste)
– 1/4 tsp black pepper (freshly ground recommended)
– 8 sheets frozen filo dough, thawed (keep covered with damp towel)
– 1/2 cup unsalted butter, melted (or olive oil for dairy-free)
– 1/4 cup all-purpose flour (for dusting)

Instructions

1. Pat the shrimp completely dry with paper towels to ensure proper searing.
2. Finely chop the shrimp into 1/4-inch pieces using a sharp knife.
3. Combine chopped shrimp, minced garlic, parsley, lemon juice, salt, and pepper in a medium bowl.
4. Mix the filling until evenly incorporated, then refrigerate for 15 minutes to allow flavors to meld.
5. Preheat your oven to 375°F and line a baking sheet with parchment paper.
6. Unwrap the thawed filo dough and keep covered with a damp kitchen towel to prevent drying.
7. Place one filo sheet on a lightly floured surface and brush lightly with melted butter.
8. Layer a second filo sheet on top and brush again with butter.
9. Spoon 1/4 cup of the shrimp mixture along the shorter edge of the filo stack.
10. Fold the long sides inward by 1 inch to encase the filling.
11. Roll tightly from the filling end to create a compact cylinder.
12. Place the roll seam-side down on the prepared baking sheet.
13. Repeat the layering, filling, and rolling process with remaining ingredients.
14. Brush the tops of all rolls generously with remaining melted butter.
15. Bake at 375°F for 18-20 minutes until golden brown and crispy.
16. Transfer the rolls to a wire rack and let cool for 5 minutes before serving.

Unbelievably crisp layers shatter with each bite, revealing the juicy, garlic-infused shrimp filling. The delicate pastry provides an elegant contrast to the substantial seafood center, while fresh parsley brightens each mouthful. Serve these golden rolls alongside a zesty aioli for dipping, or slice them diagonally to showcase the beautiful spiral pattern on an appetizer platter.

Caramelized Onion and Goat Cheese Filo Bites

Vividly golden and irresistibly crisp, these elegant appetizers transform humble onions into sophisticated morsels worthy of any gathering. The sweet depth of slowly caramelized onions pairs exquisitely with tangy goat cheese, all wrapped in delicate, shatteringly thin filo pastry. Each bite offers a perfect balance of textures and flavors that will impress even the most discerning palates.

Ingredients

– 2 large yellow onions, thinly sliced (about 4 cups)
– 2 tablespoons olive oil (or any neutral oil)
– 1 teaspoon granulated sugar
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 4 ounces goat cheese, softened at room temperature
– 8 sheets filo dough, thawed according to package directions
– 4 tablespoons unsalted butter, melted
– 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)

Instructions

1. Heat olive oil in a large skillet over medium-low heat until shimmering.
2. Add sliced onions and cook for 10 minutes, stirring occasionally until they begin to soften.
3. Sprinkle sugar over onions and continue cooking for 25-30 minutes, stirring every 5 minutes, until deeply golden brown and caramelized.
4. Remove skillet from heat and season onions with salt, pepper, and thyme leaves, then let cool completely to room temperature.
5. Preheat oven to 375°F and line a baking sheet with parchment paper.
6. Lay one filo sheet on a clean surface and brush lightly with melted butter using a pastry brush.
7. Place another filo sheet on top and repeat buttering process until you have 4 stacked sheets.
8. Cut the stacked filo sheets into 12 equal rectangles using a sharp knife or pizza cutter.
9. Place one tablespoon of caramelized onions in the center of each filo rectangle.
10. Top each onion portion with one teaspoon of softened goat cheese.
11. Gather the corners of each filo rectangle and twist gently to form a purse shape, pinching the top to seal.
12. Arrange the filled filo bites on the prepared baking sheet, spacing them 1 inch apart.
13. Brush the outside of each filo bite with remaining melted butter.
14. Bake at 375°F for 15-18 minutes until golden brown and crisp.
15. Remove from oven and let cool on the baking sheet for 5 minutes before serving.

Golden and flaky on the outside, these bites reveal a creamy, savory interior that melts in your mouth. The contrast between the crisp filo and soft filling creates an elegant texture experience, while the sweet onions and tangy cheese dance across the palate. Serve them warm as passed hors d’oeuvres or arrange them on a platter garnished with fresh thyme sprigs for a stunning presentation.

Filo-Wrapped Asparagus with Parmesan

Crisp, vibrant asparagus spears find their perfect counterpart in delicate, golden-brown filo pastry, creating an appetizer that marries earthy freshness with sophisticated crunch. This elegant preparation transforms simple spring vegetables into a showstopping dish worthy of any gathering, where the nutty richness of Parmesan cheese provides a savory counterpoint to the pastry’s flaky layers. Each bite offers a delightful contrast of textures and flavors that celebrates seasonal produce at its finest.

Ingredients

– 1 pound fresh asparagus spears, medium thickness (trim woody ends)
– 8 sheets filo dough, thawed according to package directions (keep covered with damp towel)
– 1/2 cup unsalted butter, melted (or olive oil for dairy-free option)
– 3/4 cup freshly grated Parmesan cheese (Pecorino Romano works well too)
– 1/2 teaspoon garlic powder (optional, for extra flavor)
– 1/4 teaspoon black pepper, freshly ground
– 1/4 teaspoon sea salt (adjust based on Parmesan saltiness)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Trim the tough woody ends from the asparagus spears by bending each spear until it snaps naturally.
3. Lay one filo sheet on a clean work surface and brush lightly with melted butter using a pastry brush.
4. Sprinkle approximately 1 tablespoon of Parmesan cheese evenly over the buttered filo sheet.
5. Place 3-4 asparagus spears at one short end of the filo sheet, aligning them neatly.
6. Roll the filo dough tightly around the asparagus bundle, creating a compact cylinder.
7. Brush the exterior of the wrapped asparagus bundle with more melted butter to ensure even browning.
8. Repeat steps 3-7 with remaining filo sheets and asparagus spears.
9. Arrange all wrapped asparagus bundles on the prepared baking sheet, spacing them 1 inch apart.
10. Sprinkle the remaining Parmesan cheese, garlic powder, black pepper, and sea salt evenly over all bundles.
11. Bake at 400°F for 12-15 minutes until the filo turns golden brown and crisp.
12. Remove from oven when the asparagus tips begin to slightly curl and the pastry appears flaky.

Velvety asparagus emerges tender yet firm beneath its shatteringly crisp exterior, offering a satisfying contrast that delights with every bite. The nutty Parmesan melts into the delicate pastry layers, creating pockets of savory richness that complement the vegetable’s natural sweetness. Serve these elegant bundles alongside a lemon aioli for dipping, or arrange them as a sophisticated starter for dinner parties where their golden appearance makes a stunning visual impression.

Sweet Potato and Rosemary Filo Pockets

Perfectly crisp and golden, these elegant filo pockets encase a velvety sweet potato filling subtly perfumed with woodsy rosemary, creating a sophisticated yet comforting handheld delight that transitions beautifully from casual gatherings to holiday tables.

Ingredients

• 2 medium sweet potatoes (about 1.5 lbs total), peeled and cubed
• 8 sheets frozen filo dough, thawed overnight in refrigerator
• 1/4 cup unsalted butter, melted (or olive oil for dairy-free)
• 2 tbsp fresh rosemary leaves, finely chopped (dried works but fresh is superior)
• 1/4 cup grated Parmesan cheese (optional, omit for vegan version)
• 1/2 tsp fine sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp olive oil for roasting

Instructions

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Toss cubed sweet potatoes with 1 tablespoon olive oil, salt, and pepper on the prepared baking sheet.
3. Roast sweet potatoes for 25-30 minutes until tender and lightly caramelized at the edges.
4. Transfer roasted sweet potatoes to a bowl and mash with a fork until smooth but slightly textured.
5. Stir chopped rosemary and Parmesan (if using) into the sweet potato mixture until fully incorporated.
6. Reduce oven temperature to 375°F for baking the pockets.
7. Lay one filo sheet on a clean work surface and brush lightly with melted butter using a pastry brush.
8. Layer a second filo sheet directly on top and brush again with butter.
9. Cut the buttered filo stack in half lengthwise to create two long rectangles.
10. Place 2 tablespoons of sweet potato filling at the bottom end of each rectangle, leaving 1-inch borders on sides and bottom.
11. Fold the bottom corner over the filling diagonally to form a triangle, then continue folding triangle-over-triangle (like folding a flag) until entire sheet is used.
12. Brush the completed triangle pocket generously with melted butter on all sides and place on parchment-lined baking sheet.
13. Repeat steps 7-12 with remaining filo sheets and filling to create 8 total pockets.
14. Bake at 375°F for 18-22 minutes until pockets are deeply golden brown and flaky.
15. Let rest on baking sheet for 5 minutes before serving to allow filling to set.

Notably delicate and shatteringly crisp, these pockets reveal a creamy, warmly spiced interior that contrasts beautifully with the fragile pastry. Their elegant triangular shape makes them ideal for passing on platters, while the aromatic rosemary lingers pleasantly on the palate, suggesting autumnal gatherings and cozy evenings alike.

Cheesy Pesto and Sundried Tomato Filo Pinwheels

Heralding the perfect union of Mediterranean flavors and elegant presentation, these golden pinwheels transform simple ingredients into sophisticated appetizers. Here, delicate filo pastry encases a vibrant filling of basil pesto, sundried tomatoes, and three cheeses, creating layers of texture and taste that unfold with every bite. They emerge from the oven with a satisfying crispness that gives way to a molten, herbaceous center, making them ideal for everything from casual gatherings to formal occasions.

Ingredients

– 8 sheets frozen filo dough, thawed according to package directions (keep covered with a damp towel to prevent drying)
– 1/2 cup prepared basil pesto
– 1/3 cup finely chopped sundried tomatoes in oil, drained
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 4 oz cream cheese, softened to room temperature for easy spreading
– 1/4 cup unsalted butter, melted
– 1/4 tsp garlic powder
– 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a medium bowl, combine the softened cream cheese, mozzarella, Parmesan, garlic powder, and black pepper until fully incorporated.
3. Lay one filo sheet on a clean work surface and lightly brush the entire surface with melted butter using a pastry brush.
4. Place a second filo sheet directly on top and brush again with butter, repeating this process until all 8 sheets are stacked.
5. Spread the basil pesto evenly over the top filo sheet, leaving a 1-inch border along all edges.
6. Sprinkle the chopped sundried tomatoes evenly over the pesto layer.
7. Carefully spread the cheese mixture over the tomatoes in a thin, even layer.
8. Starting from one long edge, tightly roll the filo stack into a log, pressing gently as you roll to maintain shape.
9. Using a sharp serrated knife, slice the log into 1-inch thick pinwheels, wiping the blade between cuts for clean edges.
10. Arrange the pinwheels cut-side up on the prepared baking sheet, spacing them 1 inch apart.
11. Brush the tops and exposed edges of each pinwheel with remaining melted butter.
12. Bake for 18-22 minutes, or until the pastry is golden brown and crisp and the cheese is visibly bubbling.
13. Transfer to a wire rack and let cool for 5 minutes before serving. Zestfully crisp and golden, these pinwheels offer a delightful contrast between the shatteringly flaky exterior and the richly herbaceous, cheese-laden interior. The sundried tomatoes provide pockets of sweet-tart intensity that cut through the luxurious creaminess, while the triple-cheese blend creates satisfying stretch with every pull. For an elegant presentation, serve them nestled alongside a simple arugula salad dressed with lemon vinaigrette, or offer as part of a Mediterranean-inspired antipasto platter with olives and marinated artichokes.

Lemon Herb Chicken Filo Parcels

Delicate layers of golden filo pastry envelop a fragrant filling of tender chicken, bright lemon, and aromatic herbs in these elegant parcels. Each bite offers a delightful contrast between the crisp, buttery exterior and the succulent, citrus-kissed interior. Perfect for entertaining or elevating weeknight dinners, these parcels bring restaurant-quality sophistication to your table with surprisingly simple preparation.

Ingredients

– 1 lb boneless, skinless chicken breasts, cut into ½-inch cubes (thighs work too for richer flavor)
– 8 sheets filo pastry, thawed according to package directions (keep covered with a damp towel to prevent drying)
– 4 tbsp unsalted butter, melted (or olive oil for dairy-free option)
– 2 tbsp fresh lemon juice (about 1 medium lemon)
– 1 tsp lemon zest (use a microplane for finest texture)
– 2 tbsp fresh parsley, finely chopped (flat-leaf preferred for more robust flavor)
– 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
– 1 small shallot, minced (about 2 tbsp)
– 1 garlic clove, minced
– ¼ tsp salt (fine sea salt recommended)
– ⅛ tsp black pepper, freshly ground

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a medium bowl, combine the cubed chicken, lemon juice, lemon zest, parsley, thyme, shallot, garlic, salt, and pepper, mixing thoroughly until all ingredients are evenly distributed.
3. Lay one filo sheet on a clean work surface and lightly brush the entire surface with melted butter using a pastry brush.
4. Place a second filo sheet directly on top of the first and brush again with butter, repeating this process until you have a stack of four buttered sheets.
5. Cut the stacked filo sheets in half crosswise to create two equal rectangles.
6. Spoon approximately ¼ cup of the chicken mixture onto the center of one filo rectangle, leaving a 1-inch border on all sides.
7. Fold the two shorter sides of the filo rectangle inward over the filling, then roll from one long side to the other, creating a tight parcel resembling a burrito.
8. Place the completed parcel seam-side down on the prepared baking sheet and brush the top with additional melted butter.
9. Repeat steps 3-8 with the remaining four filo sheets and chicken mixture to create four parcels total.
10. Bake at 375°F for 22-25 minutes until the filo is golden brown and crisp, and the internal temperature of the chicken reaches 165°F when tested with an instant-read thermometer.
11. Remove from oven and let rest on the baking sheet for 3-5 minutes before serving.

Savor the exquisite contrast of textures as you bite through the shatteringly crisp filo into the moist, herbaceous chicken filling. The bright citrus notes from both the zest and juice cut through the richness beautifully, creating a perfectly balanced flavor profile. For an elegant presentation, serve these parcels alongside a simple arugula salad dressed with lemon vinaigrette, or accompany with roasted asparagus spears to complement the herbal notes.

Roasted Red Pepper and Hummus Filo Swirls

Radiant with Mediterranean flair, these elegant filo swirls transform humble ingredients into a sophisticated appetizer that dazzles both visually and gastronomically. The marriage of smoky roasted red peppers and creamy hummus wrapped in delicate, golden pastry creates a textural symphony that’s as delightful to behold as it is to devour, perfect for elevating any gathering from casual to chic.

Ingredients

• 1 package (16 oz) frozen filo dough, thawed according to package directions (handle gently to prevent tearing)
• 1 cup prepared hummus (classic or roasted garlic variety for deeper flavor)
• 1/2 cup jarred roasted red peppers, patted dry and finely chopped (ensure excess moisture is removed)
• 1/4 cup olive oil (or any neutral oil like avocado oil)
• 1 tsp smoked paprika (adds subtle smokiness; regular paprika works too)
• 1/2 tsp garlic powder
• 1/4 tsp salt (adjust based on hummus saltiness)
• 1 large egg, lightly beaten (for egg wash; omit for vegan version)
• 1 tbsp sesame seeds (optional, for garnish)

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper to prevent sticking.
2. In a medium bowl, combine the hummus, chopped roasted red peppers, smoked paprika, garlic powder, and salt until fully incorporated.
3. Unroll the thawed filo dough onto a clean work surface, keeping unused sheets covered with a damp towel to prevent drying out.
4. Place one filo sheet on your surface and lightly brush the entire surface with olive oil using a pastry brush.
5. Layer a second filo sheet directly on top and brush again with olive oil, repeating until you have a stack of 4 sheets.
6. Spread 1/4 of the hummus mixture evenly over the top filo sheet, leaving a 1-inch border along all edges to contain filling.
7. Starting from one long edge, tightly roll the layered filo into a log, pressing gently as you go to maintain shape.
8. Carefully slice the log into 1-inch thick rounds using a sharp serrated knife to avoid crushing the swirls.
9. Arrange the swirls cut-side up on the prepared baking sheet, spacing them 1 inch apart for even browning.
10. Brush the tops of each swirl with the beaten egg wash, then sprinkle with sesame seeds if using for added crunch.
11. Bake for 18–22 minutes, or until the filo is golden brown and crisp to the touch.
12. Transfer the baked swirls to a wire rack and let cool for 5 minutes before serving to allow filling to set.

Unbelievably crisp and flaky, these golden swirls reveal a velvety, warmly spiced interior that melts against the shattering pastry layers. Their vibrant red pepper specks create visual drama, while the smoky paprika whispers of open-fire roasting—serve them atop a drizzle of lemon-tahini sauce or alongside a frisée salad for a stunning starter that promises to disappear within moments.

Stuffed Artichoke and Herb Filo Triangles

Savor the delicate fusion of Mediterranean flavors in these elegant stuffed artichoke and herb filo triangles, where crisp, golden layers envelop a sophisticated filling of tender artichokes and aromatic fresh herbs. These handheld delights offer a perfect balance of textures and flavors, making them ideal for entertaining or as an impressive appetizer. Their elegant appearance belies the straightforward preparation, allowing home cooks to create restaurant-worthy results with confidence.

Ingredients

– 1 package (16 oz) frozen artichoke hearts, thawed and chopped (fresh can be substituted if in season)
– 8 sheets filo dough, thawed according to package directions (keep covered with damp towel to prevent drying)
– 1/2 cup crumbled feta cheese (goat cheese makes a lovely alternative)
– 1/4 cup finely chopped fresh dill (parsley works well for different herb profile)
– 2 tablespoons extra virgin olive oil (or any neutral oil for brushing)
– 1 small yellow onion, finely diced (about 1/2 cup)
– 2 cloves garlic, minced (adjust to personal preference)
– 1 large egg, lightly beaten (for binding the filling)
– 1/4 teaspoon black pepper, freshly ground
– 1/2 teaspoon sea salt (fine grain dissolves best)
– 4 tablespoons unsalted butter, melted (for brushing filo)

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Heat olive oil in a medium skillet over medium heat until shimmering, about 1 minute.
3. Add diced onion and cook until translucent and soft, approximately 4-5 minutes, stirring occasionally.
4. Stir in minced garlic and cook until fragrant, about 30 seconds, being careful not to burn it.
5. Add chopped artichoke hearts and cook until most moisture has evaporated, about 3-4 minutes.
6. Transfer the artichoke mixture to a medium bowl and let cool for 5 minutes to prevent cooking the egg.
7. Mix in crumbled feta cheese, chopped dill, beaten egg, sea salt, and black pepper until well combined.
8. Unroll filo dough and cover with a damp kitchen towel to prevent drying out while working.
9. Place one filo sheet on a clean surface and brush lightly with melted butter using a pastry brush.
10. Layer a second filo sheet on top and brush again with butter, repeating until you have 4 buttered layers.
11. Cut the stacked filo sheets lengthwise into 4 equal strips, each about 3 inches wide.
12. Place 1 tablespoon of filling at the bottom of each strip, about 1 inch from the edge.
13. Fold the bottom corner over the filling to form a triangle, then continue folding in a triangular pattern until the entire strip is used.
14. Repeat steps 9-13 with remaining filo sheets and filling to create 8 triangles total.
15. Arrange triangles on the prepared baking sheet and brush tops with remaining melted butter.
16. Bake for 18-20 minutes until golden brown and crisp, rotating the pan halfway through for even browning.
17. Let cool on the baking sheet for 5 minutes before serving to allow filling to set.

Light and flaky with a satisfying crunch, these triangles reveal a savory interior where the earthy artichokes mingle beautifully with the bright dill and tangy feta. Layer them on a platter with lemon wedges for squeezing over top, or serve alongside a simple arugula salad dressed with lemon vinaigrette to complement the Mediterranean flavors. The delicate texture makes them perfect for elegant finger food that transitions seamlessly from casual gatherings to formal occasions.

Smoked Salmon and Dill Filo Cups

Perfectly crisp and elegant, these smoked salmon and dill filo cups offer a sophisticated yet approachable appetizer that transforms simple ingredients into something truly special. With delicate layers of golden pastry cradling a creamy, herbaceous filling, they bring restaurant-worthy presentation to your table with minimal effort. The combination of smoky salmon and fresh dill creates a harmonious balance that delights both the palate and the eye.

Ingredients

– 12 sheets frozen filo dough, thawed overnight in refrigerator
– 6 tablespoons unsalted butter, melted (or olive oil for dairy-free option)
– 8 ounces cold-smoked salmon, finely chopped
– 4 ounces cream cheese, softened to room temperature
– 1/4 cup sour cream
– 2 tablespoons fresh dill, finely chopped (plus extra for garnish)
– 1 tablespoon fresh lemon juice
– 1/4 teaspoon freshly ground black pepper
– 1/8 teaspoon fine sea salt
– 1 small shallot, minced (about 2 tablespoons)
– 1 teaspoon capers, drained and chopped

Instructions

1. Preheat your oven to 375°F and lightly grease a 24-cup mini muffin tin with cooking spray.
2. Place one filo sheet on a clean work surface and cover the remaining sheets with a damp kitchen towel to prevent drying.
3. Brush the entire surface of the filo sheet lightly with melted butter using a pastry brush.
4. Layer a second filo sheet on top and brush again with melted butter.
5. Repeat with a third filo sheet to create a stack of three buttered layers.
6. Cut the stacked filo sheets into 12 equal squares using a sharp knife or pizza cutter.
7. Gently press each filo square into a prepared muffin cup, allowing the corners to ruffle naturally.
8. Bake for 8-10 minutes until the cups are golden brown and crisp.
9. Remove the baked filo cups from the oven and transfer them to a wire rack to cool completely.
10. In a medium mixing bowl, combine the softened cream cheese and sour cream, whisking until smooth.
11. Add the finely chopped smoked salmon, fresh dill, lemon juice, black pepper, sea salt, minced shallot, and chopped capers.
12. Fold all ingredients together gently until well combined, being careful not to overmix.
13. Spoon approximately 1 tablespoon of the salmon mixture into each cooled filo cup.
14. Garnish each cup with a small sprig of fresh dill before serving.

Remarkably light and crisp, these elegant cups offer a delightful textural contrast between the shatteringly delicate pastry and the creamy, savory filling. The subtle brininess of capers and bright acidity from fresh lemon juice cut through the richness beautifully, creating a perfectly balanced bite. For an extra touch of sophistication, serve them alongside chilled cucumber slices or top each cup with a tiny dollop of caviar for special occasions.

Chorizo and Manchego Filo Bites

Vibrant with Spanish flair, these elegant filo bites transform humble ingredients into sophisticated party fare. The spicy chorizo and nutty Manchego create a perfect harmony encased in golden, flaky pastry that shatters delicately with each bite. Prepare to impress your guests with these effortless yet refined appetizers that bridge casual entertaining and gourmet dining.

Ingredients

• 8 ounces Spanish chorizo, casing removed and finely diced (mild or spicy, based on preference)
• 1 cup shredded Manchego cheese (about 4 ounces, freshly grated for best melt)
• 12 sheets frozen filo dough, thawed according to package directions
• 6 tablespoons unsalted butter, melted (or olive oil for dairy-free option)
• 1/4 cup finely chopped fresh parsley (curly or flat-leaf)
• 1/4 teaspoon smoked paprika (optional, for extra smoky flavor)

Instructions

1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. Place a damp kitchen towel over the stack of filo sheets to prevent drying while working.
3. Lay one filo sheet on a clean surface and brush lightly with melted butter using a pastry brush.
4. Layer a second filo sheet on top and brush again with butter, repeating until you have 4 stacked sheets.
5. Cut the buttered filo stack into 12 equal rectangles using a sharp knife or pizza cutter.
6. Place 1 teaspoon of diced chorizo in the center of each filo rectangle.
7. Sprinkle 2 teaspoons of shredded Manchego cheese over the chorizo on each rectangle.
8. Top the filling with a pinch of chopped parsley and a light dusting of smoked paprika if using.
9. Gather the edges of each filo rectangle and twist gently to form a purse-like shape, pinching the top to seal.
10. Arrange the formed bites 2 inches apart on prepared baking sheets and brush the exterior with remaining melted butter.
11. Bake for 12-15 minutes until the filo turns golden brown and crispy, rotating pans halfway through for even browning.
12. Transfer the baked bites to a wire rack and let cool for 5 minutes before serving.

Perfectly crisp exteriors give way to a warmly spiced, cheesy interior that melts in the mouth. Present these golden parcels on a slate board drizzled with honey for a sweet contrast, or pair with a chilled sherry for an authentic Spanish experience. The contrasting textures—crackling pastry against the creamy filling—make each bite a celebration of simple ingredients elevated through technique.

Blue Cheese and Pear Filo Tartlets

Meticulously crafted and visually stunning, these blue cheese and pear filo tartlets offer an exquisite balance of sweet and savory flavors that will elevate any gathering. The delicate, flaky pastry provides the perfect vessel for the rich, tangy cheese and tender, caramelized fruit. Elegant yet surprisingly simple to prepare, these bite-sized delights promise to impress even the most discerning palates.

Ingredients

– 6 sheets frozen filo dough, thawed according to package directions (keep covered with a damp towel to prevent drying)
– 4 tablespoons unsalted butter, melted (or olive oil for dairy-free option)
– 1 large ripe but firm pear, peeled and thinly sliced (Bosc or Anjou varieties work well)
– 4 ounces crumbled blue cheese (Roquefort or Gorgonzola for stronger flavor)
– 2 tablespoons honey (adjust sweetness to preference)
– 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
– ¼ teaspoon freshly ground black pepper (freshly cracked preferred)
– 12-cup mini muffin tin (standard size works too)

Instructions

1. Preheat your oven to 375°F and lightly brush the mini muffin tin cups with melted butter using a pastry brush.
2. Carefully unroll the filo dough sheets and cover them immediately with a damp kitchen towel to prevent drying out.
3. Place one filo sheet on a clean work surface and brush the entire surface lightly with melted butter using gentle, even strokes.
4. Layer a second filo sheet directly on top of the first and brush again with butter, repeating this process until you have a stack of three buttered sheets.
5. Cut the stacked filo into 12 equal squares using a sharp knife or pizza cutter for clean edges.
6. Gently press each filo square into the prepared muffin cups, allowing the corners to ruffle naturally for a decorative effect.
7. Arrange 2-3 thin pear slices in the bottom of each filo cup, ensuring they lay flat against the pastry.
8. Sprinkle approximately 1 teaspoon of crumbled blue cheese over the pear slices in each cup, distributing it evenly.
9. Drizzle ½ teaspoon of honey over the cheese and pear in each tartlet, moving in a circular motion for even coverage.
10. Sprinkle fresh thyme leaves and a pinch of black pepper over each tartlet for aromatic flavor.
11. Bake at 375°F for 12-15 minutes until the filo turns golden brown and crisp, and the cheese begins to bubble slightly.
12. Remove the tartlets from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack. Outstanding in both texture and flavor, these tartlets offer a delightful contrast between the shatteringly crisp filo and the soft, molten cheese interior. The caramelized pears provide a subtle sweetness that beautifully counterpoints the blue cheese’s sharp tang, while the thyme adds an earthy complexity. Serve them warm as an elegant appetizer with sparkling wine or arrange them on a wooden board alongside walnuts and bitter greens for a sophisticated presentation.

Conclusion

So many irresistible filo appetizers to delight your guests! From elegant party bites to cozy family gatherings, these recipes offer endless inspiration. We’d love to hear which ones become your favorites—drop a comment below and share your creations on Pinterest. Happy baking!