How do you stop filo pastry from sticking?

I want to have a yummy spinach and feta filo for dinner, but I always have problems with it sticking to the baking dish.

I've tried pyrex and metal baking dishes, putting oil on the bottom of the dish, putting greaseprrof paper underneath the filo, putting foil underneath the filo.

None of that works, any ideas?

my guess is that yor mix is either to wet or you dont have enough pastry.
it should be a minimum of 2 sheets(even with all the foldovers)
also what temp are you cooking it at?
being spinach and fetta it wont need a huge amount of time to cook so maybe a higher temp to crisp it up

HTH

try brushing with beaten egg and then placing on baking greasepaper leasha! :)

Leash,

I always use the olive oil in the spray can - spray fairly decently on the dish & then lightly in between each sheet ;)

Hope that helps hun :D

It's pre-made, so NO idea about the sheets lol. I think theres two. It does seem very wet... is there anything I can do about that?

I've tried oil, so I'll try egg. Hopefully that works!

Bear says to rub lots of butter on the baking paper... good luck!

Thanks Bear, I'll try that too!

Pixie - i love that Bear is always to the rescue ! :)

Any luck leasha?

I find the filo it's self makes a big difference. I always use the fresh one in the fridge section (brand starts with A, baby brain is so annoying) not the frozen varieties. I use a greased pyrex dish then brush every second sheet of filo with oil.