This is such a fun video of how to make amazing filo pie, that happens to be vegetarian filling and vegan pastry. Cooking here is ALEKSANDAR TARALEZHKOV –
Thanks for watching, f you liked this video, you can help grow the channel:
#banitsa #pastry #chetnamakan #baking
Rate the video! 👍 – I will be very happy and it will help the development of the channel.
WRITE A COMMENT or ask me a question about the recipe. I will be more than happy to answer YOU.
📢 YOU can also share this video with your friends on social networks to let them know what dish you want to cook next.
Subscribe to the channel, hit the bell not to miss a new video with quick and tasty recipes.
Thanks for your time!
Subscribe here – www.youtube.com/c/foodwithchetna
MY NEW BOOK –
’Chetna’s 30 Minute Indian’
BOOK IN AMERICA –
Hope you are enjoying my daily videos!!!! Please do like the video and leave me a comment, I love hearing from you guys.
Best way to make sure you don’t miss anything is to SUBSCRIBE!
Website –
Twitter –
Instagram –
Facebook –
Chetna Makan appeared on the Great British Bake Off in 2014 and won the ’Christmas bake off 2016’.
Her first book ’The Cardamom Trail’ came out in April 2016.
Her second book ’Chai, Chaat & Chutney’ came out in July 2017.
Her third book ’Chetna’s Healthy Indian’ came out in Jan 2019.
Her fourth book ’Chetna’s Healthy Indian Vegetarian’ came out in June 2020.
You can find the book in stores and online.This is an absolute treat of a meal, a dish made on special occasions, simple yet stunning!
Hello guys what is the mic I have got lovely Alex here uh in the Kitchen today and thank you so much for Joining me and we did not we did not Plan this no we did not it happened Before They start to be accidental but the sun Is shining and what are you making for Us I’m gonna make a Phillip high but it Will be hand stretched Um so you see how we make the dough for Health stretch filo pastry essentially And then fill it with a classic Stuffing of fatter and leek oh my God so Filo if you know I have used it in a few Recipes but always shop pot so this is Very exciting I have made filo ones for Bake Off many years ago and I promised Myself I’ll never make it again Hopefully we’ll see you easier now I Want to change my mind that’s why Um so yeah let’s get it it’s definitely Worth it yeah so um the diet of filo um Is very simple it’s only like Um essentially like three four Ingredients with the water Um it’s just plain flour and I kind of I Really always advise this like the plain Plain flower I don’t want strong flower Or anything special because It changes the elasticity of the dial You can probably do it but you might be Discouraged if it doesn’t work out the First time around so I’ll just say plain
Flour not strong flour not self-raising Flour just just standard and you need 500 grams of this in here for one Phillip pie It’s uh it’s really fun to make actually So then we’ve got Um a spoon half a half a tablespoon and If you use like salt like this like Flakes I always make sure to just like Rub them a bit to make them more fine I Would normally use fine salt because um They sometimes stay whole and then kind Of rip your dough weirdly and then Um this is a very oily like recipe in General which it doesn’t seem when you Eat the the pie but it kind of Everything has to be quite well Lubricated because this is when things Break when you stretch it so you just do Like a tablespoon and a half of oil in Here as well for the dough The flower is different and weather is Different and then we know when we make Like bread Goods it always depends so Like recently when I was doing it like In the mountains in Bulgaria it was so Humid and I very proud of myself made Sure I reduced like by like 10 20 grams Like the amount of water because it does Make a difference if it’s like a really Humid day so in the UK also sometimes Very humid and I’ll reduce it so we put About between 250 to 280 mL of water so I’ll just put this in here and
Beautiful pouring skills Now we just have to mix it this can be Done in like a mixer but I like doing it By hand and it gets really strong Um Yeah so like just kind of like slowly Like introduce it and it’s it’s nice When when the ball becomes clean you Kind of know then you can kind of go Outside of the ball or if you just Really want to stay like really neat in Here like you can just do it all in the Bowl but it’s up to you it’s not a Problem Um it will start to like get to the Right Um consistency In about 10 minutes when you need it for About 10 minutes and there’s a really Lovely way it’s a bit it always reminds Me you know kind of this trick with the Well done like steak and like medium Rare but people always say it should be Like your earlobe like the dough should Be like as soft as your earlobe so when You touch your earlobe yeah that you Kind of know it’s the right amount of Water in it so we can always like add More flour or less Um like just initially start with less Water Um to Make sure you’ve got it as soft as your Earlobe
Now you could just bring it together you Just bring it together however you like Japan yeah it’s a good sign that you’re Kind of getting there yeah yeah so this Is very clean ball Really put the right amount of water Which is 280 today so I put like the Kind of upper limit of it but I always Find it it’s better to have like a Softer dough it’s easier especially if You’re starting Um with this like you know it feels easy To stretch afterwards like it can work With a with a tougher dough and it kind Of relaxes especially if you let it rest For longer but like just finish the Whole thing like just this initial need Um in here or just on the surface it’s Up to you how many minutes 10 minutes Which is hold on then Hey Siri 10 minutes timer I always use it because it’s like when You like hands are messy it’s really Good That looks so yeah I hope this is gonna Be good yeah Yeah you know you get like a proper nice Like biceps triceps change your hands Sometimes I do but I find it weird Because I actually use my my left like My non-dominant hand for this and which Is good because which is good because it Just kind of like builds up a bit of
Strings in it yeah you can see a little Bubble here which I was talking about Can you see it in the camera I’ll just Pressed it down but like there’s a Little This is like a good sign oh is one Happening Here Right Now Yeah yeah yeah yeah yeah yes this is a Very good sign and it’s obviously like As soft as your earlobe you can kind of Like check against that Looks amazing so let’s um you can now go And rest for at least I would say if you want to be doing it For the first time you should give it Like about two hours you can always make This like the night before and you can Stay in the fridge for like at least two Days as well wow yeah it’s absolutely Fine it’s it’s not gonna In the fridge does it need to come to Room temperature yes and when you like Re-need it again it will be a bit cold And tough at first and you have to kind Of like really warm it up with your body Warmth to like get it going again but Always always like grease it up nicely You don’t want any crust forming Anywhere because that will be basically Like breaking so yeah as soon as it Starts but like yeah you can really see The bubbles happening now This is kind of what you want that’s Amazing yeah there’s another one there
Oh yeah This is how you you keep it you put a Little bit in your bulb yeah Yeah and then you put a little bit on it As well and you give it a good nice sort Of like rub and and then you want to Cover it like really like tightly with The cling film around it which I will do Okay right now with this reused cling Film But um you just want to make sure it’s All very nice and tight so you don’t get Any dry bits and then you can just Either leave it out if you’re doing it Straight away or overnight in the fridge Okay you can see it’s quite stretchy now It’s rested to fold it over this this Needs about five minutes of this but This is good to fold over and it’s kind Of like a really like laminating end Creating more of those like air bubbles Later on so you kind of just like do This and then the first few times it’ll Be easier and then again you kind of Like start breaking up the structure so It will get a bit you know more Um kind of like have these like stretchy Bits here but it will eventually will Come together again and then how long Are you going to do this maybe five Minutes now try to stretch out and like Fold over and then close it and then Same again Um I kind of needed it like the first
Time like the same technique because it Just is how I’ve I’ll do it so if if the Door goes too soft then you can you can Always adjust of course yeah Just add a little bit of flour flour Yeah yeah yeah yeah so it doesn’t stick Too much but again you can see how this Is going to start forming in a second Like all the bubbles Um which you can’t see right now but You’ll see in a second it will happen So you can see there’s a air like Happening again yeah yeah this is very Obvious now very obvious yeah and it Will happen more and more oh sorry A bit sticky Yeah and we want to do the same thing Like rest it in here for like 15 minutes Now okay Um and then we’ll be ready to run it We are okay to do a feeling in the Meantime yeah want everything laid out So it’s very easy for you to like Navigate because You don’t want it like resting out for Too long because it starts like drying Out and stuff so you’ll see we have got The filling of leaves yep you’ve got Some eggs eggs feta and some natural Yogurt yeah and it’s pretty Straightforward you just want to like Clean up your leek Um chop it up finely maybe just in half And then just chop it up so how many are
You using three four yeah again it Doesn’t have to be super like precise It’s up to you you can adjust it I like To have a good amount of leaks just in Case because I don’t want my Um again if you’re doing it for the First time it’s good to have slightly More like thicker filling okay because It doesn’t if you have a very runny Feeling you might kind of interact with Your dough and if you don’t know what You’re doing if you’re a bit slower that Might be a problem so I would like to Have a bit of a thicker filling and then The lick really helps um doing this but We’re just going to like um clean the Leak Um chop it up and fry it and then sort Of like just soften it in a bit of Butter Um and there’ll be a lot of butter in Everything so yeah yes yeah Start with this much and see how it goes I always like this Very light me out yeah yeah yeah only Butter and butter but as we said the Dough is actually vegan so you can do Um quite often in Bulgaria because it’s Cheaper people do it with um just like Sunflower oil and sunflower oil makes it Quite crispy as well so it’s it’s Absolutely fine the only thing that you Have to sort of like if you’re doing Like a vegan version you have to bear in
Mind is if you don’t use eggs it’s not Gonna like the filling is not going to Really expand inside so you have to find Like you know I’ve done it before with Like flax seed Um for like vegan friends and stuff and It kind of does work when you do this Like fake egg egg Um white yeah so yeah we’re just we’re Just going to melt this in here so just Five minutes I would say yeah I would Say maybe fry it for five minutes and Then maybe cover it uh with a lid for a Few more to like just get it nice and Soft because like it looks like a lot in The pan at the moment but it really like Welts into nothing this is like nice and Soft now and you can see how it’s like Reduced in size like massively perfect Take it out you can put in yours to use The same Bowl it’s fine Um and then just uh um but what’s Obviously important is not to add the Eggs to the hot Um Leak because they will cook straight Away so I’ll just let that cool a little Bit before you add your eggs in here Okay Yeah it’s like 30 centimeters or Something like this yeah you can always Go smaller or bigger because you can Again like adjust how much you stretch And how much you twirl
Um I’ve had experience of both like even If you end up with a little bit of space Around the edges that’s fine if you ever Expand even if it’s a bit snug you’ll See like you kind of can see it in the Cross section once you cut it you’ll see Like sometimes it’s just like snug it Like rolls of filler because it’s like Essentially we call this like Vita Vanita which means like something Vita Means something that’s like like coiled Up okay so we’ll we’ll see like later on Um but I these days I like to actually Put like my grandma or anyone at home Never put like any like baking paper but It’s easy because you can just also like If you don’t want to wait for it to cool Down in the tray and have this like you Can just lift it out and it cools down Much quicker so I will just like uh Crinkle this up and then just place it In we’ve sprayed a little bit of um What did we say cold wax Got some hairspray in here and then Yeah so just a little bit like this on The side it will wear down it will be Super easy to take it out after Afterwards I would like to like pre-melt My butter because we will be using the Butter to kind of like roll it like a Filo into like we’ll roll the butter Into the filo and then we’ll use some on Top as well and then obviously for a pan So
Um it’s nice to have like nice and runny Head at hand at all times and you might Not end up using all of it but I like to Have like this is like a two-thirds of a Pack so they’ll be like two-thirds of a 250 or something so yeah okay Um this is like just a few spoons in Here and obviously I’ll put again like The yogurt first Um just to like cool it down further so We make sure it’s not like hot or Anything and then just crumble in some Feta and again this is an absolute like Personal preference of how Um You know big or small you want the Chunks in there because they will stay That size inside and it’s quite nice Sometimes to Um To have a like a big piece of feta in There I find so there’s 150 grams so It’s slightly more than what I just said So because we’re doing a bit more anyway You can really like have any kind of Filling in there this is just one of Those things that this one just works so Well it’s just so delicious like Classic combination yeah so in Bulgaria It’s it’s a very these dish is Everywhere so we have we call it Vanita Um like our neighbors sometimes call it Pizza or spanakopita or you know we call It Vines it’s like a pizza with a bar
Like bar Anita Um and we have places called like bunny Charnita which are our breakfast is this Dish essentially and they’re just Specifically just for that And um you know you can find all kind of Different types which are like you know Cottage cheese or cheese or cheese and Eggs or you know spinach but normally Something green and eggs and feta so and Some it’s always feta cheese in there so People do like like contemporary Versions of them now and stuff you can Of course you can always grate some like Yellow cheese like cheddar on top or Cash cover which we’ve got Um Bulgaria but you know minced version Is quite popular too but the main thing Is it’s quite Um It’s like an auspicious sort of Dish as Well we have it for yeah we have it for New Year’s and essentially you put Little like lucky kind of like wishes Inside and everyone takes a piece and The piece that like you know you find um Yeah it’s like a little wish inside it’s Almost like uh yeah it’s very it’s when You’re a kid it’s really really exciting To have like the wish from the and it’s Really fun to write them when you’re Grown up yeah because it can be like a Bit of like tongue-in-cheeks in here There we go and that’s pretty much it
And you can see it’s not going to be too Runny or anything yeah it’s going to be Pretty thick so it should be fine for This one So we’ve got Um our stretching table here Um and it’s just like a piece of like a Round piece of wood you can do it in Like Elliptical tables as well you just don’t Want to have like sharp edges around it And um you can use like an old like bed Sheet or something I got like my special Piece of cloth for it but any kind of Natural fabric will will do Um and you put this on top not just to Keep it clean but it actually helps you In the rolling process so you’ll see in A moment so yeah so I’ll just put a Sheet on top and just like slightly like Sort of like Um dust it with flour So so many ovens look at that so many Ovens So we’ll be doing it at 180. yeah and 180 and 160 fan yeah That should be good Um maybe like 180 fan I would say yeah Let’s do 180 fan Okay so we oil up our surface wow there We go So you can’t be shy with oil no you have To really oil up every single part of it The actual dough your hands everything
Needs to be proper like lubricated Because otherwise it will break so um The rolling pin as well you kind of Wanted that nice and oiled up and kind Of Um I normally press a bit more in the Middle and leave a bit more weight in The ends because this is kind of you’ll See like where you’re stretching and Stretching from inwards out so you want Kind of to have the stretch a bit in the Middle and you can always use a rolling Pin to like just stretch a little bit More in all directions like evenly That’s always a good idea and then when This is done you kind of want about like 30 centimeters like Circle and you can Just like all the bottom And then the other end as well It’s already so stretchy yeah So now we want to lift it up with a um Reverse of our hands and there we go uh Put it in our table here so you Initially start doing it with a um back Of your hands like this from the middle Outwards And you want your hands like really well All as well because like literally every Little like imperfection could like rip It which is not a problem but it’s so Satisfying when you manage to like get It Um in one go so you see it’s quite so You really need a round table you kind
Of need a round table or like you know Overall will be yeah yeah you kind of Want to be but you can already see all The um the bubbles and how they’re Forming Yeah Be careful and you want to kind of go Over the edge so it’s kind of like Almost like fixes it in a way It’s kind of getting there we go So once you get to the edge You It’s just really Um You want to keep stretching down down The edge and in this point you kind of Use your fingers to stretch sideways Because you don’t want to rip this Already what you stretch here but you Really don’t want to give it like a Little bit of an overhang which you then Like fall over you’ll see how it’s going To work because we want like a double Layer for your Um filling I am so impressed yeah it’s Beautiful so once you you feel like You’ve actually we can move it a little Bit this way so we don’t have to Um once you feel like you’ve stretched Enough of a of a overhang here you can See like just find somewhere and like Rip it and then start sort of tidying up The edges you can fold these in
But it creates like a slight yeah you Just want to get like a like a fine yeah Yeah because otherwise it it creates a Slightly thicker uh like the first roll Becomes slightly thicker so you don’t I Don’t really like that so I always you Can always use a knife to help yourself But I’m kind of like I’ve learned to do It all like like this myself just like Yeah once you’ve learned how to do it it Becomes a second nature Incredible So we’re almost there So I quite like to go do a little round Right up to the edge Here so when we fold it we will Basically trapped some oil in the first Fold and the neck kind of obviously Creates like crispiness and it’s like Lamination in a way like again don’t be Shy with the butter it’s just like Flavor absolutely fine with Um oil Oh so we could just use orange oil for Everything yeah At any point So what this when you when you lift it Like this like what happens is Essentially a little bit of air goes Underneath and kind of dries it out just The right amount to create this like Crispiness you kind of want to do the First fold in so I just do like maybe Like just just
Like four hands apart kind of thing and Just fold it in like this to create the First Um the base for where we’re gonna put Our filling I really recommend not to overfill it it Kind of I tend to do that and um it Becomes more difficult to then work the The dough after that so what I do is Like I always put a little bit what Looks stingy to me yeah What’s your starting it with the Border Yeah so this is why we doubled it here So you can see already how it’s like Creating this like crispiness like it’s It’s brilliant I love it I love it oh my God that is just I I’m in love with this Whole thing So we kind of almost actually used Everything up so the the amounts that I’ve given you are correct so what you Do is you take the cloth that you’re Using and gently start rolling it in To create the first roll like this And then you just go around and do the Same That’s why you need the cloth yep Because this is very I’ve tried doing it By hand and it’s just almost impossible This really helps you yeah it’s really Thin and like it rips and it just it Just doesn’t roll really it’s this helps So much And then you end up with a clean table
Underneath as well Go And then the last one Come on friend let’s go So once we’ve done this We can then like switch to your hands Again so it’s it’s quite like now easy To like roll it around with your hands Okay Yeah so you you what you want to do is You create these roles and of course you Can see what’s happening if you actually It’s a bit like slidy here and this this Is what happens so that’s why you can Always just go back to like using that Also because there’s so much butter Butter yeah but you want you wanted to Constantly be like stretching out again And then rolling again because this Creates this like pattern like of you Know all these like roles in like butter And rolls of filo and butter so you just Kind of like go back and if it starts Ripping it’s fine like you just kind of Want to like evenly do it from all ends You can always like roll a bit more in A bit more Then you can again just like stretch out Stretch out I know it’s kind of crazy And you can see like this is just my Fingers but it can really be like super Extra careful and kind of like do loads And loads and loads of like rolls of it And when when it starts ripping like
This it’s kind of coming to an end and I I like to keep it tidy so I just do this And then like sort of roll the last bit In like on it Oh God that’s absolutely stunning so Once you do this what I normally do is I kind of stretch it to the whole Diameter of this yeah Yeah like that and then bring our Um tin so what I’ll do I’ll butter it a Little bit in the middle just in case But you’ll see I’ll put like more butter On top anyway so it will be It’ll be absolutely fine So now I normally like look for which Because naturally you end up with like a Place where it’s slightly pinched or Thin and it’s a good place to just like Stretch it out and just like start like Rolling in so what I do is I place the Middle here And then I just start like rolling it in Like this And again if it rips a little bit or Something it’s absolutely fine you can See how it’s happening here it’s It’s Gonna Keep shape like when it’s cooking It’s it’s totally fine There we go You can always like Tap the last bit in like this We put a lot of butter on top as well So just a bit more butter here Oh my God I mean you can always brush it
Of course but I just do it like this So it will even out when you do it Yeah Yeah And now we’ve got one last thing to do We do we did do a topping you can do it Like just like this yeah I love a topping so Um I would say one egg for this maybe two Let’s see so just an egg Um a spoon of yogurt let’s see how far We get it Just mix it up obviously it’s easier to Do it with a fork but you’ve got a screw In here so quite a big surface so maybe Two eggs will be good I I feel like Sometimes if like even if it looks like It’s quite full uh on top it’s Absolutely fine it’s kind of this Topping sort of like soaks into the Dough and it’s it comes and you can’t Overdo it Yeah yeah [Music] And I use everything like my hands for Everything so thank you again just yeah Just here to There we go like you can see these Bubbles are already forming it’s like It’s gonna really like Rise from the middle and the size you Can see this this is all happening they
Get so big in the oven I would say 40 45 Minutes Um will be will be perfect so it just Goes all in This is very special dog this is the Bake Off There we go Your oven’s too good that’s what mine is Like I can’t get like exactly the Precise temperature so I know how this Works this time look at that oh Oh whoa There we go [Music] Wow this is it Yeah Oh nice and yeah that’s what we want Yeah There we go so the paper worked really Well yeah yeah And it’s good all over thank you Okay ready already There we go whoa oh my god oh wow Hot stuff Waiting now we are eating Oh my God it smells amazing I mean the Whole house smells like that oh oh my God I have to take the picture of this Wait a second guys yeah this gets very Fake it does it’s great Yeah you can see all the layers of Everything that we’ve like rolled and Stuff it’s great and it’s all butter in Between oh my goodness great yeah
Yeah food is good it’s good okay This looks so so weird uniform a little Like Planet uniform This is literally guys this is literally Just falling apart if you can see it’s Just falling apart that’s so good It’s very hot I’m gonna have a crispy bit That is divine you have to bend down you Can’t see you Oh my God My thing is jelly This would be really nice Um This will be really nice at room Temperature as well absolutely yeah yeah You can have it room time so if I make It and if I say whatever’s left over I Can have it for breakfast absolutely Yeah that’s that’s totally fine like Some people even like it room Temperature what about in the fridge I would no I tried to keep it out yeah Because um especially when we’ve made it With butter the butter will obviously Like um Harden and stuff but it does Keep quite nicely just on the counter For it for a while and then you know It’s it’s it’s fine I mean normally you Just eat it before before you kind of Have to worry about putting it back in The fridge but yeah we’re definitely Need 24 hours I will not do anything
Like that to it or anything it’s oh Lord Thank you so much pleasure I’m really Happy when I see this So pretty and guys uh I have not done Such a detailed video in a long time so I’ve been desperate to do this we’ve Been talking about this no months um Hope you will Leave the fear of Philo behind just get Yourself a round thing Um and I hope you will enjoy this please Give it a go Alex can be found on Instagram I will Share the link in the description and in Comments so you must follow his account Because it’s beautiful food oh my God he Makes me so hungry all the time oh thank You this is just stunning uh don’t Forget to subscribe and I’ll see you Next week with another new recipe bye
6 Important Steps Towards Creating A Beneficial Action Plan!
After, over four decades, of involvement (personal and professional), in, nearly, everything, related to effectively leading, from identifying and qualifying, to training, developing, and consulting to thousands of actual, and/ or, potential leaders, I strongly believe, and counsel – others, nothing – of – consequence, is usually achieved, unless/ until, a well – considered, relevant, sustainable, meaningful, thorough, action plan, is created, and used, effectively! This process must begin, with, professionally – designed, meaningful, strategic planning, which examines, everything, including the individual group’s heritage, history, mission, demographics, financial health/ well – being, present circumstances, strengths, and weaknesses, as well as…
Be CAREFUL What You Wish For, Because You Might Get It!
Always, be CAREFUL, and fully – consider, what you wish for, because, you might get/ achieve it, and might not like the results, ramifications, etc! After, over four decades of giving hundreds of personal development/ self – help, seminars, training programs, and meeting, etc, I have come to realize, it is essential to make one’s decisions and plans, wisely, and carefully, based on what’s best for you, your goals, and personal aspirations, instead of, what others might want or desire! Unfortunately, since, doing so, often, takes much more time, effort, endurance, persistence, commitment, etc, and means, expanding the self – imposed limitations…
4 Fallacies Of Originalist Constitutional Interpretations!
I have reached the point, where I am, truly, sick – and – tired, of the convenient, holier – than – thou, mindset, so many use, to justify their personal/ political agenda and positions, and/ or, self – interest. When the newest of our Supreme Court Justices, refers to herself, as an Originalist, when she articulates her reasoning and judicial/ legal philosophy, we probably should, all be, extremely concerned! We live and exist, in an ever – evolving world, nation, and society, where many conditions, today, are far – different, from when the Constitution was created, nearly 250 years.
Tips to Choose a Good DVD Maker Software Program
We know that technological advancements make things obsolete at some point in time. According to the rule of evolution, the fittest survives in the end. The same is true about DVDs.
8 Advantages of Using Windows Movie Maker
If you’re looking for the best movie maker, you have landed on the right page. In this article, we are going to take a look at the benefits of Windows Movie Maker. Read on to find out more 1.
