Phyllo shells, basic recipe – light & yummy

Phyllo shells

Phyllo shells are a very versatile base for many recipes so I couldn’t miss writing the instructions for how to make them at home. Phyllo, or fillo/filo pastry is a dough made mainly with flour and water, no yeast, and then shaped in very thin sheets. The name “phyllo” derives form the Greek  “φύλλο” which means indeed leaf! It’s used a lot in the Middle Eastern and Balkan cuisine.

It is possible to give to this pastry different shapes and to use it for many recipes. Probably the most known use is the baklava: a very rich Turkish sweet pastry, made with several layers of phyllo pastry brushed with butter and oozing with nuts and honey: a caloric bomb!

But phyllo pastry, when used with low calories ingredients, is perfect for the diet, as it’s versatile and the calories of the pastry itself are very low. I prepare these phyllo shells filled with light ingredients, both savoury or sweet. They are ideal to prepare finger food for parties but also great for a light meal or for a snack.

Phyllo shells – the recipe

Information

Type: Basic recipes Portions: 12 shells Preparation time: 15 min Cooking time: 6-7 min Difficulty: easy Weight Watchers ProPoints 1 shell: 1

Weight Watchers ProPoints 3 shells: 2