Serves 6

You can use any seafood for this recipe. Don't be afraid to experiment!

1½ pounds shrimp

½ teaspoon cumin

½ teaspoon garlic powder

¼ teaspoon ground coriander

Fresh-cracked black pepper, to taste

¼ bunch cilantro

6 sheets filo dough

2 tablespoons olive oil

½ cup Béchamel (see recipe on page 86)

• Preheat oven to 375°.

• Peel and remove tails from shrimp. (You can reserve shells for future stock use.) In a bowl, toss the shrimp with the cumin, garlic powder, coriander, and pepper. Chop the cilantro.

• Brush both sides of each sheet of filo with the oil. Layer 3 sheets on top of each other, place the shrimp mixture on top, and cover with 3 more layers of filo sheets. Place on a oil-greased baking sheet and bake for 10 to 20 minutes.

• While shrimp and filo bakes, heat the Béchamel. To serve, slice the shrimp pastries into serving pieces, ladle the sauce over the top, and sprinkle with cilantro.

Filo Pastry

You can make individual pastries for use as appetizers by cutting 3 layered sheets into 4-inch squares. Put the filling on half of the square and fold it over. Be careful not to overfill!