Crispy Fillo Sticks with Potato, Salami and Mozzarella

These golden little rolls bring together delicate fillo dough, creamy boiled potatoes, salty Parmesan, stretchy mozzarella and chopped salami. Then soak them in a simple milk, egg, and mineral water mixture that gives them a beautifully crisp finish in the oven.

Serve them as an appetizer at a gathering, put them beside a salad or soup as a side dish, or bring them out for a relaxed lunch or dinner.

What Are Fillo Sticks?

Fillo sticks are made by rolling thin sheets of fillo dough around a savory filling before baking them until golden. Fillo, also spelled phyllo or filo, is a paper-thin pastry commonly associated with the cuisines of Greece, Turkey, and the Balkans.

The pastry itself has a long culinary history, with different regions developing their own ways of layering, folding and filling thin sheets of dough. Traditional preparations range from savory pies filled with cheese, vegetables or meat to sweet pastries filled with nuts and syrup.

Pro Tips for the Best Fillo Sticks

• Fillo dough dries out quickly once exposed to air. Keep the sheets you are not currently using underneath a clean, slightly damp kitchen towel.
• Olive oil helps separate the layers and encourages browning, but there is no need to soak the pastry. A light, even coating is enough. Too much oil can make the finished rolls unnecessarily heavy.
• For a neat filling, mash the boiled potatoes until there are no large chunks left. Large pieces can make the fillo difficult to roll and may cause the filling to spill out.
• Very hot potatoes can soften the pastry before it reaches the oven. Allow them to cool for a few minutes before combining them with the Parmesan, salt and pepper.

Frequently Asked Questions

Can I Leave Out the Salami?

If you prefer a meat-free version, simply omit the salami. The potatoes, Parmesan and mozzarella still provide plenty of flavour for the filling. You can also replace the salami with another cooked ingredient, such as finely chopped mushrooms, spinach or roasted vegetables.

Why Is My Fillo Dough Tearing?

Fillo dough is extremely thin, so a little tearing is not unusual. It can happen if the pastry has dried out, if it is handled too roughly, or if the sheets are stuck together. If one sheet develops a small tear, don't panic. Once layered with another sheet, minor tears generally become much less noticeable.

Can I Use Butter Instead of Olive Oil?

Yes, melted butter can be used if you prefer its flavour. Olive oil works well here because it is easy to brush over the thin pastry and pairs nicely with the savoury filling. If using butter, make sure it is melted but not extremely hot. Apply it in a thin, even layer.

How to Store Any Leftovers

Place the leftovers in an airtight container and refrigerate them. They are best enjoyed within a few days for the best quality. When you're ready to eat them, reheat them in an oven until hot throughout.

How to Make Fillo Sticks

Step 1

Step 1

Start with the boiled potatoes and mash them until smooth. Add the grated Parmesan, salt, and black pepper, then mix.

Start with the boiled potatoes and mash them until smooth. Add the grated Parmesan, salt, and black pepper, then mix.

Step 2

Step 2

In a separate bowl, combine the milk, vegetable oil, egg, salt, and mineral water.

In a separate bowl, combine the milk, vegetable oil, egg, salt, and mineral water.

Step 3

Step 3

Place the first sheet of fillo dough on your work surface and brush it lightly with olive oil. Place another sheet over it and brush that layer with olive oil as well. Add the third sheet of fillo dough on top and brush it with your liquid mixture.

Place the first sheet of fillo dough on your work surface and brush it lightly with olive oil. Place another sheet over it and brush that layer with olive oil as well. Add the third sheet of fillo dough on top and brush it with your liquid mixture.

Step 4

Step 4

Spread some of the prepared potato mixture over the third layer of fillo dough.

Spread some of the prepared potato mixture over the third layer of fillo dough.

Step 5

Step 5

Roll the fillo into a neat wrap, arrange them in a baking pan, and pour the liquid mixture over them.

Roll the fillo into a neat wrap, arrange them in a baking pan, and pour the liquid mixture over them.

Step 6

Step 6

Bake at 200°C (390°F) for 45 minutes.

Bake at 200°C (390°F) for 45 minutes.

Step 7

Step 7

Enjoy!

Enjoy!