SHOPPING LIST: Cooking Skills: Pastry 2, Chapter 2 (Filo Pastry)

Filo pastry (a 270 g packet of 6 to 9 large sheets, defrosted), unsalted butter, olive oil, frozen spinach, feta, ricotta, mozzarella, fresh mint, eggs, cooking apples, raisins, fresh breadcrumbs, ground cinnamon, walnuts and pistachios, honey, caster sugar, lemons, a pastry brush, a tea towel and cling film.

Spinach and feta triangles (12 triangles)
[ ] 200 g frozen spinach, defrosted and squeezed very dry
[ ] 150 g feta, crumbled
[ ] 1 egg, beaten
[ ] 1 pinch nutmeg
[ ] 6 sheets of filo
[ ] 50 g unsalted butter, melted

Savoury cheese rolls (8 rolls)
[ ] 150 g feta, crumbled
[ ] 100 g grated mozzarella
[ ] 1 egg, beaten
[ ] 2 tbsp chopped fresh mint
[ ] 4 sheets of filo
[ ] 40 g unsalted butter, melted

Apple strudel (8 slices)
[ ] 6 sheets of filo
[ ] 75 g unsalted butter, melted
[ ] 3 tbsp fresh breadcrumbs
[ ] 500 g cooking apples, peeled and thinly sliced
[ ] 50 g caster sugar
[ ] 50 g raisins
[ ] 1 tsp ground cinnamon
[ ] 1 lemon, juiced

Baklava-style nut pastries (16 pieces)
[ ] 8 sheets of filo
[ ] 100 g unsalted butter, melted
[ ] 200 g walnuts and pistachios, finely chopped
[ ] 1 tsp ground cinnamon
[ ] 150 g caster sugar
[ ] 150 ml water
[ ] 2 tbsp honey
[ ] 1 tbsp lemon juice

For the experiments
[ ] A second packet of filo (for practice)
[ ] Extra butter
[ ] Cling film