<<Disclaimer: Verify this information before applying it to your situation.>>

Hi all,

I didn't know this would be such a popular topic.  I had heaps of
people wanting a recipe for filo pastry, I couldn't believe it.  Out
of all the emails there was one reply from Ruth Wainwright in Western
Australia who has substituted rice paper for filo pastry.  Her email
is posted below.  I hope to try this method very soon.

Cheers, Anita
(Victoria, Australia)


Hi Anita
I have found that rice paper, moistened with oil/water makes a great
substitute for Filo depending on the dish being made.  I use it when
making Spinich and Ricotta parcels.  I simply oil/water as with filo,
fill, allow to soften then roll up, brush with oil or milk and bake.
These can then be frozen if necessary.
Good luck and could you please let me know if you get any other
worthwhile suggestions as I am very open to ideas.

Thanks and have a good day
Ruth
Dianella, Western Australia