Spelt phyllo dough

The spelt phyllo dough is made entirely from spelt flour, which is ever more popular and also retains all the expected and demanded characteristics of phyllo dough. Because it is already rolled flat, it is simple for usage.

It is suitable for the preparation of rolls and pies, bureks, and snacks with sweet and salty fillings.

Weight: 300g


10–15 minutes

Cut the phyllo dough into small squares. Put them two by two into a muffin pan. Cook vegetables of your choice in salty water, drain them, mix them with an egg, cooking cream or sour cream, and season as desired. You may also add grated cheese or bits of ham. Distribute the mass into a baking tray and bake it in a preheated oven at 180 °C for 10 to 15 minutes.