Go Back
+ servings

Filo Crackers

  • Prep Time
    15 MINS
  • Cook Time
    12 MINS
  • KCals 90
  • Carbs 9.4G
  • WW Points:
  • 2 Green
  • 1 Blue
  • 1 Purple
12 Servings


  • 4 sheets of filo pastry around 45 x 24 cm each
  • 10 g fresh basil leaves
  • 10 g pine nuts
  • 25 g sun dried tomatoes in oil drained and finely chopped
  • 100 g cooked turkey skin removed and finely chopped
  • 1/4 tsp garlic granules
  • 20 g Parmesan cheese finely grated
  • 1/2 tsp lemon zest finely grated
  • 85 g fat free Greek yoghurt
  • salt and pepper to taste
  • 1 egg beaten, to glaze


  1. Preheat the oven to 160ºC.

  2. Place the basil leaves and the pine nuts in a mini food processor or chopper, and blitz until fine. Alternatively, chop very finely with a sharp knife. Scrape into a small bowl.

  3. Stir in the sun dried tomatoes, turkey, garlic granules, Parmesan cheese, lemon zest, yoghurt and season to taste with salt and pepper. Mix well until completely combined and a stiff mixture has formed.

  4. Lay two pastry sheets out next to each other. Place a second sheet on top of each to make two double layered sheets. Cut each sheet into 6 rectangles, approx 15 x 12 cm, making a total of 12 rectangles.

  5. Divide the filling mixture between each filo pastry rectangle, placing it down the middle but leaving approx 2 cm at each end.

  6. Brush egg down one long edge, then roll up, and crimp the ends with your fingers to seal and make 'crackers'.

  7. Place a sheet of baking parchment paper on a baking tray. Carefully place the filo crackers on the tray, seal side down.

  8. Carefully brush all over with egg and place in the preheated oven for 10 - 12 minutes, or until golden.

  9. Leave to cool a little on the tray then transfer to a serving plate and serve warm.