I just wished that I have thought of this before!) We eat quite a bit of halloumi at home, easy to prepare and serve on a bed of sautéed vegetables or couscous, or with a salad. But I thought that there must be another way instead of always grilling it or pan frying it! So I cut it into slices and rolled it in filo pastry, a bit like for a Chinese spring roll. I brushed the pastry with water (this way it doesn't brown too quickly), and baked it! Some leaked a bit, but remained compact (unlike Edam that runs everywhere and burn!), and it was so delicious and easy to do that it is going to become a staple at home (also because it is nice cold too, and the kids had it in their lunch boxes!). Photos and recipes by Alessandra Zecchini ©