<<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