Athens Pastries and Frozen Foods: Shapes

Spanakopita Appetizers - serving suggestions

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Pizza Crust Diagram

DIRECTIONS
1. Follow general directions below for handling Athens and Apollo fillo dough.
2. Use 20 sheets for the pizza crust.
3. Grease a 15"x 10" cookie or baking sheet.
4. Brush each sheet of fillo with melted butter as you overlap them on the baking sheet. Continue to overlap the fillo to cover the pan. (see steps 4)
5. Roll fillo edges onto themselves to form "pizza crust." (see steps 5 and 5A)
6. Brush top with butter or olive oil. Top with your favorite ingredients. 7. Bake in preheated 350ºF oven for about 25 to 30 minutes or until golden brown.

TIP
If toppings are very moist, like tomatoes or sauces, pre-bake the crust for 3 to 4 minutes before adding toppings. Then continue to bake until topping is cooked through and the fillo is golden brown.

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GENERAL FILLO DOUGH HANDLING DIRECTIONS
1.	Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using.
2.	Carefully unroll fillo sheets onto a smooth, dry surface.
3.	Cover fillo completely with plastic wrap, then a damp towel.
4.	Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out.
5.	Microwave butter until melted. This will give you a lighter and flakier pastry.
6.	Brush each layer of fillo with melted butter, margarine or oil.
7.	To prevent edges from cracking, brush edges first and then work into center.
8.	Be sure to brush the last layer of fillo with melted butter.
9.	Fillings should be chilled and not excessively moist.
10.	Fillo may be rolled and refrozen to store when not in use.

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