9,805 milo recipes

Savory filo cheese cups, crisp phyllo shells brushed with hazelnut oil and filled with a herbed goat cheese and fromage blanc custard, then baked until golden and puffed. An elegant vegetarian party bite.

Juicy mushroom filling spiced with coriander and cumin wrapped inside light and crispy phyllo pastry.

Crab phyllo triangles: shatteringly crisp pastry packets stuffed with creamy garlic crab and fresh chives. The cocktail-party appetizer that disappears off the tray first.

Filo shrimp puffs with spiced shrimp, coconut, ginger, and turmeric wrapped in flaky filo pastry triangles and baked golden. A crispy, aromatic appetizer with Southeast Asian flair.

Filo nests made from layered phyllo pastry sheets with chopped pecans, baked until golden and crisp. Fill with sweet or savory fillings for an elegant presentation.

Crispy baked filo parcels filled with curried vegetables, bean sprouts, and fresh coriander. A lighter, oven-baked alternative to deep-fried samosas with a golden, flaky shell.

It's a fun thing to make your own phyllo pastry, it may requires some patience, but it's well worth the efforts.

Greek phyllo-wrapped meat loaf with ground veal, cinnamon, tomato, hard-boiled eggs, and mizithra cheese in a crispy buttered filo shell. A show-stopping Hellenic classic.

Arroz con pollo simmered in beer with chicken, long-grain rice, tomatoes, turmeric and saffron, finished with green olives, peas and pimentos. Cuban-style one-pot dinner.

Grilled meli melo of seafood: salmon, sea bass, swordfish, shrimp, and scallops plated over crispy fried leeks and drizzled with a soy-spiked French beurre blanc. Fine-dining fusion on a plate.

With fresh seasonal vegetables and phyllo pastry, these tarts come out beautiful and delicious. We like asparagus and green onions, feel free to use any fresh green vegetables that you have on hand.

Great way to use up leftover chicken. Filo pastry stuffed with chicken and broccoli cheese in a light cream sauce.

Greek croustade with spinach, feta, and cottage cheese in buttered phyllo dough twisted into rosettes on a pizza pan. A stunning appetizer with flaky, golden layers and creamy filling.

Very good and light. By using phyllo (filo) pastry instead of the traditional goopy pastry this recipe cuts down on the fat and yields more turkey flavor.

Impressive and tasty, perfect for brunch and hearty enough to serve for dinner.

we didn't use up the whole filling from Greek croustade, then we used the leftover filling and made some phyllo muffins, they came out so cute, delicate and delicious. Being creative!