The Modern Nonna

0 Follow the package instructions to thaw the Filo in the fridge. Once softened, place it on a cutting board and slice it into thin strips.
1 With clean hands, gently separate the Filo strands to ensure there are no clumps.
2 Heat a pan over medium heat and melt the butter. Once the butter shimmers, add the shredded Filo and stir continuously for 5 to 10 minutes until golden and crispy.
3 Remove from heat and transfer the toasted Filo to a bowl, allowing it to cool.
4 Melt the pistachio butter in the microwave or using a double boiler until it becomes runny. Mix it with the toasted Filo until well combined.
5 In a microwave or double boiler, melt the chocolate with coconut oil until smooth and runny.
6 Slice each Medjool date in half lengthwise, keeping one side intact, and remove the pit.
7 Spoon the pistachio mixture into the hollowed-out center of each date.
8 Dip each stuffed date into the melted chocolate, ensuring it's fully coated. Place them on a parchment-lined baking sheet.
9 Sprinkle crushed pistachios on top and freeze until set. Enjoy!