In French.
Following the success of her books on Greek and Cretan cuisine, chef Dina Nikolaou invites you to explore an iconic ingredient: filo pastry, and shares 50 creative and delicious recipes that showcase the finesse and lightness of this unique dough.
Savory variations: spanakopita, tsalakoti, bougatsa with three cheeses and sundried tomatoes, quiche Lorraine, Flogere flutes...Sweet variations: baklava, cinnamon or chocolate bougatsa, blueberry cheesecake, saragli cigars...and much more.
Step-by-step photographs are provided to help you understand the folding techniques and reproduce them.
