The following tasty and crispy filo triangles are a quicker version of the Sephardic savory “Boyos” pastries (click HERE for recipe), which require a fairly lengthy preparation of their delicate dough. Here, I’ve used store-bought filo pastry, and filled it with the traditional tasty zucchini-tomato filling, which is also used for making “Burekitas” (click HERE for recipe).
Using this filling, along with brushing the dough with a fragrant mix of olive oil and tahini paste, instead of melted butter, creates a tasty vegan dish, which will delight even hard core carnivores.
The flaky crispy dough pairs beautifully with the filling, and with the nutty flavor of the tahini and sesame seeds. The pastries are so light and tasty, you’ll find it hard to eat just one – a good reason to prepare more! Try them and enjoy.
Notes:
* Defrost the dough slowly, preferably overnight in the fridge. This prevents the sheets from breaking and keeps them pliable.
* Filo dough comes in different thicknesses, which are marked by numbers. Here I’ve used #4, which stands for thin delicate sheets. If you’re still new to using filo, you may prefer using thicker dough (#7).
Makes: 22
Prep time: 30 minutes
Cooking time: 20 minutes
Baking time: 15 minutes
Ingredients:
For the filling:
2 medium zucchini, coarsely grated
1 medium onion, coarsely grated
1 medium tomato, coarsely grated, skin removed
2 Tbs tomato paste
1 tsp salt
½ tsp freshly ground black pepper
2 Tbs light olive oil
For the filo:
¼ cup light olive oil
2 Tbs tahini paste
½ package (½ lbs/227 grams) Filo dough #4 (see notes)
For topping:
Raw Sesame seeds
1. The filling: mix all the ingredients in a large pan and cook over medium-high heat, mixing occasionally, about 20 minutes, until the vegetables are cooked through and the liquids evaporated. Taste and adjust seasoning. Cool to room temperature before using.
2. Preheat the oven to 350F (175C). Line a baking sheet pan with baking paper. Mix the oil with tahini paste.
3. Cut the dough in half, into two rectangles about 6.3” (16 cm) X 9” (23 cm). Cover the dough while working.
4. Place one dough sheet over lightly oiled work surface and brush it lightly with the oil-tahini mixture. Repeat with two more layers. Cut again in half, lengthwise, so you’ll have two large stripes, each of three layers of dough.
5. Place a heaped tablespoon of the filling on each dough strip, as shown in the photo. Fold into triangles (“flag fold”) and place in the pan. Repeat with the rest of the dough and filling. Brush the tops with the oil-tahini mix, and sprinkle sesame seeds over.
6. Bake for about 15 minutes, until the pastries are deep golden-brown. Serve warm.
I’ve never had this filling, and it should be very tasty. On my list to try, dear Ronit!
Have a meaningful Yom Kippur – G’mar Chatima Tova!
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Thank you Dolly, I’m glad you liked the pastries. The filling is very popular among Sephardic cooks, and is my favorite. I hope you’ll enjoy it.
גמר חתימה טובה to you too! 🙂
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Usually I am introduced to the intricacies of Sephardic cooking by my daughter-in-law, but somehow this one has never appeared in her repertoire. I am making it for Sukkot. Hag Sukkot Sameach, dear Ronit!
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I’m glad to know, and hope you’ll enjoy the pastries.
Sephardic (with origins in Spain, then in the Balkan/Italy/Greece/Turkey) cuisine is fairly different than the Moroccan-Jewish one, so I can see why these pastries are not part of your daughter-in-law’s repertoire.
Fortunately, by now in Israel all these traditional dishes are being mixed into one tasty fusion cuisine.
חג שמח to you too! 🙂
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I have not differentiated, and I should have – thank you for correcting me, dear Ronit.
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Despite the differences, we’re all part of the same tree… 🙂
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So very true!
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Vert interesting filling for the filo triangles Ronit!
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Thank you Shy, I’m glad you liked it. It’s so tasty. 🙂
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Sounds delicious Ronit 👍🏻
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Thank you Myra. These are dangerously addictive! 🙂
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Homemade dough won’t be missed (well, maybe a little) as you’ve brushed on tahini with olive oil and then topped it with sesame seeds. The filling sounds wonderful and easy to put together. Thanks for suggesting leaving the dough in the refrigerator to thaw overnight instead of the 30 minutes on the counter – it always cracks!
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Thank you Judi, I’m glad you’ve found the tip helpful. Working with filo dough can be very frustrating if not handled properly.
I do miss the original dough, but it is so time consuming, that I sometimes surrender to the easier option. It’s very very tasty in itself, especially with this filling, which is my favorite. 🙂
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Wow fantastic!!!!
😊😍😊😍😊😍😊😍😊
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Thank you, they were delicious. 🙂
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sounds delicious!!
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Thank you, they were indeed! 🙂
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That sounds yummy! Throw some chopped lobster in there and I nominate you for the Nobel Prize for cookery!
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lol Thank you, I’m very honored! Now I need to find me some lobsters… 😀
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You can make so many amazing dishes with this filo sheets is incredible. Ronit your tomato zucchini filling looks so tasty and full of flavors
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Thank you Rahul, I’m glad you liked the recipe. The filling is my favorite – it’s so light and tasty. Flo dough is indeed very versatile and can be used in many ways. 🙂
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Sounds really yummy!😋
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Thank you Ursula! 🙂
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I especially like the nutty flavour of tahini and olive oil on the top!
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Thank you! The tahini-olive oil mix gave such nice flavor and aroma to the pastries. 🙂
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Yummy! Love working with filo!
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Thank you! Filo is great to work with. 🙂
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That’s a wonderful preparation ,so well done!
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Thank you Nisha, I’m glad you liked the pastries. They were very tasty. 🙂
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Looks so good! I want to make this recipe right now.
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Thank you Michelle, I’m glad you liked the recipe. The pastries were very tasty. 🙂
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Crust like that makes the filling that much better, in my opinion. 😋🍂
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So true Gail! 🙂
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I love Burekitas made with potatoes and cheese, so I know I’d love these. Our filo is fresh, but I don’t remember if it tells how many sheets. I’ll have to get some more and see. Then I can make your filo version of Burekitas. Thanks for sharing…
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Thank you Ron, I’m glad you liked the recipe. I hope you will enjoy it. Potatoes and cheese filling is also a very tasty option.
No doubt fresh filo is superior, and easier to work with. Here it is only available in some ethnic markets, which, as long as the virus is still around, I’m skipping altogether…
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This is such a nice recipe. I get filo sheets for Baklava. only use 8-10 and the rest – I dont know what to do with those and mostly goes to trash(unwillingly). This recipe gave me a new idea and the more veggies in it, the better. Thank you
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Thank you Smitha, I’m glad you liked the recipe and found it useful for the filo leftover. I hope you’ll enjoy it. 🙂
p.s. if you’re looking for more recipes with filo, check in the following link:
https://ronitpenso.wordpress.com/?s=filo
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These are beautiful! I can feel the crunch! I never knew that filo/phyllo pastry came numbered. Although, I probably don’t have choices where I live. Next time I’m at a better store, like Whole Foods maybe, I’ll check.
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Thank you Mimi, I’m glad you liked the pastries. They were indeed very crispy and tasty.
I hope you’ll be able to find filo. It’s such a versatile ingredient. 🙂
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I can find one kind of puff pastry, and one kind of filo. That’s it. I guess I should be grateful for that!
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If both are good quality, than it’s a start! 🙂
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Looking delicious 😋
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Thank you Syamala! 🙂
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This is such an amazing recipe. Love this
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Thank you Tina, I’m glad you liked the recipe. It was very tasty. 🙂
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I’m always inspired by your creations Ronit and I learn something new so often. I never knew that filo dough came in different thicknesses so thank you.
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Thank you Karen, I’m glad you liked the recipe and found the tip helpful. I also learn so much from your blog. 🙂
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Looks so yummy!
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Thank you Ursula. They really were! 🙂
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That’s great. It seems so delicious. Thank you so so much. 😊🙏
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Looks delicious and I think they really are. 😊
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Glad you liked it. 🙂
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