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Filo logs with roasted capsicum, feta and basil

Category: parenting

Duration: medium


Keywords: family, baking with kids, kids party food


Although cooking with filo pastry can be quite fiddly, it freezes well and tastes delicious. Impress your party guests with these fantastic filo logs – the perfect finger food.

Filo logs


  • 2 red capsicums (bell peppers)
  • olive oil
  • 100g (3½oz) ricotta
  • 200g (7oz) feta, grated or finely chopped
  • 1 cup cooked white rice
  • 2 tablespoons chopped basil
  • Freshly ground black pepper
  • approx ½ packet of filo pastry, thawed
  • melted butter


  1. Place capsicums on an oven tray and drizzle with oil. Bake in 180°C (350°F) oven for approx 40 mins or until slightly charred and softened. Place in a bowl and cover with cling wrap and leave to cool. Remove skin and seeds and roughly chop the flesh.
  2. In a large bowl combine the ricotta, feta, rice, basil, pepper and roasted capsicum. Mix well to combine.
  3. Place a sheet of filo on your work surface and cover remaining pastry with a damp tea towel.
  4. Brush the sheet of pastry with melted butter then cover with another sheet. Brush with more butter then run a knife down the middle of the pastry, lengthwise, then cut them down the middle too. You now have four long rectangles of pastry.
  5. Place a spoonful of mixture at one end of each rectangle then roll up the pastry to form a log.
  6. Brush the top with a little more melted butter. Repeat with remaining filling and pastry.

Freeze: ‘Flash freeze’ the logs on a tray lined with baking paper then transfer to a freezer bag or plastic container.
Defrost: In the fridge or you can cook these from frozen.
Cook: Place on a tray lined with baking paper, allowing some room between logs. Bake in 180°C (350°F) oven for 15-20 mins or until golden brown (longer for frozen pastries).

Makes approx 36-40 logs

Recipe provided by Susan Austin, author of FROST BITE

More photos

Filo logs

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