New recipes and updates

Get new recipes
in your inbox

Cuisine Fiend

Find a recipe by ingredient

Chorizo and sweetcorn filo pie

Sat, 13 April, 2024

Chorizo and sweetcorn filo pastry pie with a ricotta-Cheddar layer, easy to make ahead. Something spicy, cheesy and flavoursome wrapped in crispy filo pastry layers? Oh yes please.

chorizo and sweetcorn filo pie

Filo low-down

Filo or phyllo pastry, from a Greek word for leaf, is leaf-thin, almost transparent and hugely versatile. It isn’t of Greek origin in spite of all the spanakopitas of Athens, but comes from further East and possibly as far back in history as ancient Egypt.

But in the form we know it, its birthplace is Turkey, where posh families used to employ their own filo makers.

Filo has not stayed within Turkey and Greece only but spread into North Africa to produce Moroccan pastillas (bisteeyas) and Tunisian brik pastries. It even wandered north to eastern Europe arriving there as strudel pastry.

It’s lighter than puff or shortcrust because there is only as much fat in it as you will spread the sheets with. It is wonderful in both sweet productions, with baklavas leading the way, as well as savoury pies, borek, tartlets and pastries. And it has a fancy relative called kataifi: finely shredded and extraordinarily decorative.

filo pastry pie with chorizo corn and cheese filling

How to handle filo pastry

I hear that some people are terrified of filo because it has a reputation of drying out instantaneously if left uncovered. That is absolutely not true. Indeed, it will dry and curl if left out for ten minutes or longer, but you certainly don’t need to madly rush preparing it for a pie or a dessert.

The handling amounts to brushing it with oil or melted butter or ghee. A single sheet needs to be brushed on one side only, followed by the next stacked or fanned on top of it.

Whether chilled or frozen and thawed, I find the best way of handling it is to prepare a stack of however many sheets you’ll need, full sized or cut in half with a sharp knife if you’re going to build a smaller pie.

Prepare a bowl with oil or melted butter/ghee – and go at it with your hands. All the pastry brushes are useless because you’ll end up manipulating filo sheets with your fingers anyway. Plus, you’ll have a much better feel for how much fat you’re spreading on the pastry.

chorizo filo pie

Filling for chorizo and sweetcorn pie

The flavour combo is the one I often use for sweetcorn dishes: spicy, sweet and acidic.

Diced chorizo boosted with paprika and cayenne is cooked until crisp, and the rendered fat flavours sweetcorn which can be used fresh as well as frozen. Maple syrup and lime juice complete the flavour bomb and I wouldn’t blame you if you ate it just as it is, with a spoon, which I’ve been known to do.

cooking chorizo and sweetcorn filling

The cheesy element in filo pies is usually feta, but I have discovered that a mix of ricotta and sharp, grated hard cheese like Cheddar produces a similar texture, albeit not as salty as feta. Which I think goes better with the chorizo-corn layer underneath.

ricotta and cheddar mix

Building a filo pie

As explained above, it’s easy if you prepare your work station efficiently, with the melted butter in a bowl, the pastry stack, the dish for the pie and clean hands.

Brush each layer of pastry, then arrange it in the dish or tin so it half-overhangs. Arrange the next, brushed sheet either fanning it around like a hand of cards, or symmetrically at opposite ends then at right angles.

buttering filo sheets

Either way, you’ll end up with the dish lined with six pastry layers and overhanging edges ready to pack over the filling.

filling filo pie

The chorizo and sweetcorn goes at the bottom, with the cheese mix crumbled over. The pastry cover needn’t be perfect or even completely enveloping the filling. Instead, make sure it’s brushed with any remaining ghee all over.

oven ready filo pie

At this stage you can chill the pie up to overnight, which is handy if it’s to be a party piece.

It needs about forty-five minutes in medium-hot oven, or until it is beautifully golden-brown and crisp.

filo parcel with chorizo and corn

More filo pastry recipes

Spanakopita, always mispronounced as spinakopita, is Greek spinach pie wrapped in filo pastry. The best spanakopita, with spinach and feta cheese filling, made into one large pie and cut it into triangular slices.

Filo pastry parcels coiled into snails. These filo snails are mushroom and spinach parcels or little pies, coiled in shape of snails. You can add feta, ricotta or mozzarella to the filling mix.

Ottolenghi inspired fondue filo pie, with butternut squash swapped for mushrooms. It’s a combo of Savoyarde raclette experience and a Greek or Middle Eastern filo pastry, and it’s excellent.

More recipes with chorizo

Hasselback chorizo stuffed with halloumi chunks is an upscale, deconstructed hot dog and completely irresistible. This is your guilty food pleasure turned into a proper meal!

Crispy rice with chorizo and mushrooms blasted under the grill for super-crunchy breadcrumb and Parmesan topping. A dish based on the paella theme but ten times easier to make.

Butter beans and chorizo dish with crispy Parmesan topping, a little heat from a chilli and saltiness from anchovy. Beans and sausage, but not as you know it!

chorizo sweetcorn and cheese filled filo pastry pie

Chorizo and sweetcorn filo pie

Servings: 2-4Time: 1 hour 30 minutes


  • 150g (5 oz) spicy cooking chorizo
  • 200g (1 cup) sweetcorn kernels, fresh or frozen
  • ½ tsp smoked paprika
  • ¼ tsp cayenne pepper
  • ¼ tsp ground cumin
  • 2 tsp maple syrup
  • 2 tsp lime juice
  • 4 large sheets of filo pastry
  • 2 tbsp ghee or butter
  • 100g (1 cup) grated cheddar
  • 80g (5 tbsp) ricotta


1. Dice the chorizo and place it in a sauté pan over high heat. Cook stirring until it’s rendered fat and starts to crispen.

2. Add the sweetcorn and cook for 3-5 minutes until tender. Stir in the spices, maple syrup and lime juice and set aside.

3. Cut the stack of filo in half to get 8 square-ish sheets. Melt the ghee or butter and brush the bottom of a 20cm/8 inch tin or gratin dish.

4. Preheat the oven to 180C fan if available/400F/gas 6.

5. Brush the top sheet of filo with ghee and arrange in the dish so it slightly overhangs. Do the same with the next, over the opposite side. Arrange the next 2 sheets perpendicular to the first 2 and continue with the remaining ones, arranging them evenly around the dish.

6. Spoon the sweetcorn and chorizo into the pastry case.

7. In a small bowl mix the ricotta into the grated cheddar. Crumble it in clumps over the filling, more or less evenly. Fold the overhanging filo over the filling, scrunching it up lightly. It doesn’t need to cover the pie perfectly. Brush the top of the pastry with ghee.

8. Bake for 40-45 minutes until the filo is golden brown. Rest for 10 minutes before cutting and serving.

NEW recipe finder

Ingredients lying around and no idea what to cook with them? Then use my NEW Recipe Finder for inspiration!

Recipe Finder

Leave a reply

Your email address will not be published

Characters left 800
Recipe rating
Email address*
Web site name
Be notified by email when a comment is posted

* required

Cuisine Fiend's

most recent

About me

Hello! I'm Anna Gaze, the Cuisine Fiend. Welcome to my recipe collection.

I have lots of recipes for you to choose from: healthy or indulgent, easy or more challenging, quick or involved - but always tasty.


Sign up to receive the weekly recipes updates

Follow Fiend