Recipe(tried): Uses for Shredded Filo

Debra, when I've had excess shredded filo (usually when some I've bought has not been great - as mentioned above) I use it more or less like you would make crumb crusts --- I put some in a pan - and drizzle with some melted butter (or extra virgin oil if I'm doing 'savory') - toss a bit and press lightly. Then I top with a filling and add some more of the shredded filo that's I've tossed with a bit of the oil or butter. Press down lightly and bake. Cut into squares or wedges or whatever.

Usually I do this with fillings like spinach/feta; cheese; crab; chicken etc. Similar to the ones we'd put in whole filo or in turnover dough etc.

The sweet ones work too ...but I find I have better luck with savory. I think my best with sweet was either pears or apples mixed into a cream cheese bit ...not too runny.

You can also use the filo as a coating - add seasoings etc. I have done this and used it as a topping for salmon steaks,.

Don't have any recipes as it is only something I have when I HAVE to use the filo that has gotten like it shouldn't.

I don't know if this is the case with you, or if you have the shredded filo they call kadiffi (or something like that). Whatever - good luck.