A Freezer Moment That Sparked a Filo Adventure
It started with a simple, slightly chaotic mission: make space in my ever-packed freezer. At the very back, I rediscovered a half-shattered package of filo pastry—thin, fragile, and begging to be used before becoming freezer-burned history.
Inspired by a beautiful feta filo pie by @look_how_i_cook_well (April 29th post 🇩🇪), I decided to play with what I had: no feta, but some creamy mozzarella, spicy gochujang, and leftover ham. The flavor combo felt like a cheeky spring roll crossed with a Mediterranean pie.
There was something strangely comforting about using up every last filo sheet, even the torn and fragile ones—layering them like patchwork, brushing gently with egg yolk, and sprinkling sesame on top. The result? Golden, shiny parcels with flavor tucked inside like a secret.
Filo Pastry with a Bold Korean-Mediterranean Filling
This isn’t a formal recipe, but here’s how it came together:
Filling:
- Thinly sliced mozzarella
- A dab of gochujang (as spicy as you like)
- Rough-cut ham (or any cured meat)
Layer a larger filo sheet as your outer shell, then gently patch in smaller broken pieces to reinforce it. Add the filling in the center, fold up like a pouch or parcel, then brush the top generously with egg yolk—more than once if you want extra sheen.
No oil needed—just bake until golden and crisp.
I served mine on a salad, which helped cut the richness. The result was a beautifully flaky crunch outside, with soft, melty, spicy-sweet goodness inside.
Flaky Sheets, Surprising Satisfaction
Filo pastry is like edible origami—fragile, graceful, and surprisingly forgiving. Even when broken, it finds a way to bake beautifully.
The gochujang and mozzarella pairing felt both bold and comforting. The heat of the chili paste contrasted with the melting mildness of the cheese. Add ham for savoriness, and it becomes something you’d crave again—whether you’re cleaning out the freezer or not.
Note to self: buy another box of filo pastry, but this time, plan ahead.
Visual Guide to the Recipe
冷凍庫のお掃除、今回はフィロシートを使い切ります！
今回は、冷凍庫の整理中に出てきたフィロシートが主役です。パリパリのこのシート、中東やギリシャのお料理でよく使われますが、日本ではあまり馴染みがなく、冷凍庫に忘れられていた存在でした。
薄くて儚いフィロ生地も、重ねて包めば立派なお料理に。中にはモツァレラ・コチュジャン・ハムを詰め、卵黄を何度か塗って、照りを出しました。外はパリッと、噛めばとろっと濃厚、でもどこかほっとする味わい。春巻きやクレープを作るような感覚で、自由に楽しめます。
お皿に彩りを加えるサラダと一緒にいただくと、見た目も味も華やかに。パリパリの音、甘辛いコチュジャンの香り、そしてとろけるチーズ。何気ない日常がちょっと楽しくなる、そんな一皿です。
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