Yesterday I shared some tips for school lunch and after-school snack time. Today I share a specific recipe, one that can be infinitely altered to suit your child’s taste. Best of all, they can be made in mass quantities and frozen, then heated when snack time arises...or even packed as a lunch entree.
Filo is a thin, Mediterranean dough. It is sold in packs of thin layers, that bake to a crispy crust in the oven. It is quite tasty, yet far lower in calories and fat than traditional puff pastry. The secret to working with filo is to ensure it stays damp while you work, so it does not dry out and crack. A simple damp clean towel can help with this task.
1 - 14-16 ounce box frozen filo sheets
¼ cup Earth Balance or butter