31 Easy Phyllo Dough Recipes

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Pesto Goats Cheese Filo Parcels

Pesto goats cheese filo parcels is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: [’12’, ’12 small bites’]

A delicious combination of crisp pastry, smooth goats cheese and a touch of pesto, these pesto goats cheese filo parcels make a great party appetizer.

Ingredients

• 8 sheets filo pastry
• 4 tbsp olive oil
• 4 oz goats cheese (recommend using slice of chevre log with a firm rind or similar)
• 4 tbsp pesto

Instructions

1. Preheat oven to 375F/190C.
2. Take one sheet of pastry at a time and cut it into 6 roughly square pieces – in half lengthwise then divided into three on longer side. Brush 3 of them lightly with oil and put the other 3 on top at an angle. Brush them again with oil. Take another sheet of pastry and cut it into 6 then put 2 more layers, brushing in between, on top of each stack. 
3. Divide the piece of cheese into 12 – if a chevre log, cut it into 6 triangles then each triangle in half to give thin wedges. Put on on top of each stack of pastry in the middle, put 1tsp of pesto on top of each one then carefully scrunch the pastry together to form a bundle. Brush lightly with oil on the outside to help it hold together then transfer to a baking sheet. Repeat with the rest of the pastry, cheese and pastry.
4. Bake the pastry parcels in the oven for approx 10 minutes until golden brown. Best served warm. 

2. Mushroom Wellington

Mushroom Wellington is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT50M · Yield: 1

Mushroom Wellington is the perfect meatless snack. Made without meat, this version made using filo pastry and mushrooms is rich, hearty, and flavorful!

Ingredients

• 1 roll of filo pastry
• 1/2 cup of salted butter
• 1.5 lbs of mushrooms, finely chopped (you can reserve 4 mushrooms to add to the center)
• 1/2 cup of dry wild mushrooms
• 2/3 cup of spinach (fresh or frozen)
• 1 onion, chopped
• 1/2 camembert
• 3 cloves of garlic
• 1 tablespoon of Worcestershire sauce
• 3/4 of chopped cashew or pine nuts
• spices (1 teaspoon each): salt, thyme, sweet paprika

Instructions

1. Soak wild mushrooms overnight, then chop them finely. Let your filo defrost for the time specified on the box.
2. Heat up oil on a frying pan and saute onions, mushrooms (fresh & wild) with garlic and spices for about 5 minutes.
3. Remove the mushrooms and cook your spinach on the same frying pan, then drain it from water and oil excess.
4. Put the mushrooms, onion and spinach in a bowl and mix together with Worcestershire sauce and nuts. Let it cool down a bit.
5. Meanwhile, melt your butter and unroll the phyllo sheets, then moist each sheet with butter using a brush and stick it all together.
6. Place your mushroom & spinach in the filo, then put sliced Camembert on top. Wrap it all together to create a loaf and brush it with some butter (some people want to brush it with egg or egg white to close better, but butter will do just fine).
7. Bake for 25-30 minutes in a conventional oven 400 F.

3. Chicken Puff Pastry

Chicken Puff Pastry is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 boneless chicken breasts, cooked and shredded (about 1 lb)
• 1/2 cup cream cheese, softened
• 1/4 cup grated Parmesan
• 1/4 cup frozen peas (thawed) or finely chopped bell pepper
• 1/4 cup finely chopped onion
• 1 tablespoon chopped fresh parsley
• 1 sheet puff pastry, thawed
• 1 egg, beaten (for egg wash)
• Salt and pepper to taste
• Optional: 1/2 cup shredded mozzarella or cheddar

Instructions

1. 1. Preheat oven to 400F and prepare filling by mixing chicken with cream cheese, Parmesan, peas, onion, and parsley; season to taste.
2. 2. Roll out puff pastry on a lightly floured surface and cut into 4 equal rectangles.
3. 3. Place filling on one half of each rectangle; brush edges with egg wash and fold to seal; crimp edges.
4. 4. Brush tops with more egg wash and cut small slits to vent.
5. 5. Bake 18–22 minutes until pastry is puffed and golden.
6. 6. Let stand 5 minutes before serving; enjoy warm.

4. Chocolate Mousse Cream Cheese Phyllo Dessert Cups

Chocolate Mousse Cream Cheese Phyllo Dessert Cups is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: [’12’]

No bake phyllo cups are filled with homemade chocolate mousse, topped with cream cheese pastry and adorned with shaved chocolate.

Ingredients

• 12 mini phyllo pastry shells
• 1 ounce (28 grams) dark chocolate, 70%, broken into pieces plus more for grating
• 1/4 cup heavy (59 ml whipping cream, cold)
• Store bought cream cheese frosting

Instructions

1. Remove the shells from their package and set aside.
2. To a microwave safe bowl, add the chocolate and microwave for 15 second increments, stirring until melted. Set aside to cool slightly.
3. To a stand mixer or bowl using a hand mixer, whip the heavy cream until you get soft peaks. Add the melted chocolate and whip until the chocolate and cream are well mixed.
4. Transfer the chocolate mousse to a ziptop bag or piping bag and snip the corner. Pipe the mousse into each of the shells to fill half way.
5. Add the cream cheese frosting to a ziptop bag and snip off the corner. Top each cup with the frosting.

5. Phyllo Wrapped Salmon with Pesto

Phyllo-Wrapped Salmon with Pesto and Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 servings’]

Phyllo-wrapped salmon is topped with pesto and Mozzarella cheese for an easy and very elegant dish.

Ingredients

• 8 sheets Phyllo dough (9 x 13 inches)
• 4 Tablespoons Parmesan cheese
• 20 ounces Salmon fillets
• 1/4 cup Pesto
• 1 cup Mozzarella cheese (shredded)
• Cooking spray (or melted butter)
• Salt and Pepper to taste

Instructions

1. Preheat over to 350 degrees.
2. Gather all of your ingredients and utensils before lifting phyllo dough out of the refrigerator,
3. Place 1 sheet of phyllo dough on a work surface.
4. Sprinkle 1 Tablespoon Parmesan cheese over the phyllo dough.
5. Place a second sheet of phyllo dough over the first piece.
6. Place one salmon fillet about 2 inches from the left-hand side of the prepared phyllo dough sheets.
7. Season with salt and pepper if desired.
8. Top with 1 Tablespoon pesto and 1/4 cup of mozzarella cheese.
9. Fold the long sides up over the salmon and then roll up so that the pesto and cheese are on the top (not the bottom.) Tuck extra phyllo dough underneath.
10. Lightly spray the top of the wrap with cooking spray or brush with melted butter.
11. Repeat for each salmon fillet.
12. Bake uncovered for 20 to 25 minutes or until the internal temperature reaches 145 degrees. If the phyllo doughs begins to brown too much, then tent it with aluminum foil.

6. Turkish Cigar Pastry

Savory Spinach And Feta Cigars is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘6’, ‘6 Cigars’]

Turkish Cigar Pastry is a fun dish to eat for kids and lot easier to eat than the traditional pies. It is very easy to make with store bought pastry sheets.

Ingredients

• 6 Phyllo pastry sheets
• ½ cup Spinach (Thawed, squeezed, and measured)
• 4 tbsp. Feta cheese
• 1 Garlic (Minced)
• a pinch Nutmeg powder
• to taste Salt
• to taste Pepper
• to brush the pastries Olive oil

Instructions

1. Thaw the phyllo sheets according to the package instructions.
2. In the meantime, if using frozen spinach, that the spinach and then squeeze out all the liquid. Measure the spinach after you squeeze out the liquid.
3. Add the rest of the ingredients, except the oil, and mix well.
4. Working with one phyllo sheet at a time, brush some oil on the sheet. Fold the sheet into half and then place a tablespoon of filling on the long side of the sheet. Make sure you place the filling in a thin long cylinder.
5. Fold the phyllo sheet over the spinach filling and roll it once more. Fold in the sides to cover the filling and then roll the sheet all the way to the end. Seal the edges well with water.
6. Place on the baking sheet and brush the top of the cigars liberally with oil.
7. Bake at 375 F for 20 to 25 minutes, until the pastries are golden brown and crispy.
8. Serve the Turkish Cigar Pastry warm or at room temperature.

7. Vegan Spinach Pie

Vegan Spanakopita (Greek Spinach Pie) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT60M · Cook: PT70M · Total: PT130M · Yield: [’12’]

Make this simple Greek-inspired dairy-free spanakopita recipe in your kitchen. Serve it as an appetizer or side dish at your next gathering.

Ingredients

• 2 lbs fresh spinach
• 1 tablespoon extra virgin olive oil
• 1 medium onion
• 2 lbs homemade vegan feta (or storebought, drained)
• 2 bunches fresh dill ((about 2 oz), or 1 tablespoon dried dill)
• ½ lemon (juice extracted (or to taste))
• 1 teaspoon black pepper (or to taste)
• Salt (to taste)
• 4 tablespoon cornstarch
• 1 lb phyllo dough ((See Notes))
• 1 cup extra virgin olive oil (or melted vegan butter)

Instructions Make the filling

1. In a large pot or frying pan, wilt the spinach at medium heat to remove excess moisture. Drain if needed or cook in smaller batches. Set aside.
2. Heat 1 tablespoon olive oil in the pan and add the minced onions. Cook until browned then remove from the heat.
3. To a food processor, add the drained vegan feta and blend until creamy. Add to a large stand mixer bowl or the large pot with the onions.
4. Add the spinach, dill, lemon juice and season well with salt and pepper. Mix on low with the stand mixer or with your hands until combined. Taste and adjust the seasoning if needed.
5. Add the cornstarch and mix well. Set aside.

Assembly

1. Preheat the oven to 350°F(180°C). Brush the inside of the casserole dish with olive oil.
2. Remove and unwrap only half the package of room temperature phyllo sheets. Slightly dampen a clean kitchen towel.
3. Begin layering the phyllo sheets in the dish, one at a time, brushing each sheet with oil or melted butter. Tuck in the ends if needed.
4. Cover the remaining sheets with the damp towel after removing each one to prevent them from drying out quickly.
5. Add the filling and spread evenly.
6. Unwrap the other half of the packaged sheets. Repeat the layering and oiling steps with as many sheets needed to cover the top. I used about half of the remaining sheets, so in total, ¾ of the entire package.
7. For a more rustic look and texture, you could oil the last 3 sheets and place on top in a crumpled manner.
8. Cut the pie into 6 or 12 equal portions with a sharp knife for easier cutting and serving after baking.

Bake

1. If possible, place the dish on a baking tray for easier removal from the oven. Cover the top loosely with foil to limit browning too quickly. Cut a few slits in the foil for steam to escape.
2. Bake for 45 minutes to 1 hour, with the longer time for deeper pans.
3. Remove the foil in the last 5 to 10 minutes of baking to allow the top to get crispy and golden brown.
4. Remove the pie and rest for 20 minutes before serving.

8. Sari Burma Baklava Rolls

Sari Burma Baklava Rolls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT45M · Cook: PT45M · Total: PT90M · Yield: [’33’, ’33 pieces’]

Delicious Middle Eastern Baklava that’s rolled instead of layered.

Ingredients

• ¾ cup water
• 1 cup sugar
• 2 tsp lemon juice
• 2 tsp rose water
• ½ cup pistachios
• 1 cup walnuts
• 1 cup almonds
• ¼ cup granulated sugar
• 2 tsp ground cardamom powder
• 1 tsp cinnamon powder
• 1 lb. phyllo dough
• ¾ cup butter ((may need 1 cup))

Instructions

1. Place butter into a large measuring cup and cover with a napkin. Microwave for 30-45 seconds or until melted. You’ll notice that the butter will separate, with the butterfat on top and the milk solids and water on the bottom.

Prepare the Syrup

1. To make the syrup, add water and sugar to a saucepan and stir to combine. Bring to a boil, then continue to boil for 5 minutes over medium heat. During the last minute or so, stir lemon juice and rose water into the syrup; allow syrup to cool.

Nut Filling

1. Grind pistachios in a food processor until fine; set aside. Next, grind the walnuts, and almonds until finely ground. Mix walnuts, almonds, ½ of the pistachios, ¼ cup sugar, cardamom powder, and cinnamon powder in a medium bowl. Set nut filling aside until needed

Rolled Burma Baklava Assembly

1. Preheat the oven to 325° F
2. Place one sheet of phyllo dough on a clean working surface and either brush or sprinkle with melted clarified butter. Fold the sheet in half width-wise and sprinkle the top with additional butter.
3. Place dowel 1″ to 2″ from the bottom across the phyllo sheet, then fold the phyllo dough under the dowel over it. Sprinkle the sheet with 2 tablespoons of the nut mixture, leaving a few inches on top and bottom of the sheet bare.
4. Roll the sheet tightly over the dowel, starting at the bottom and working towards the top. If the phyllo dough seems dry and crumbly, brush with additional butter. Finally, push the roll together, starting at the center and working towards the ends. Push the dry ends towards the center of the roll.
5. Carefully slide the dowel out and place the rolled baklava inside of a buttered 9″ x 13″ baking tray. Continue until all the ingredients are used up. Using a sharp knife, slice each roll into 3 or 4 pieces. Brush the top of the Baklava Rolls with any remaining butter. Bake for 35 to 45 minutes, or until golden brown.
6. Remove Burma Baklava from the oven and immediately drench the rolls with the cooled syrup. Sprinkle with the remaining ground pistachios. Cool completely before serving.

9. Baked Brie Bites

Baked Brie Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 sheet puff pastry, thawed
• 8 oz Brie cheese, rind removed, cut into 16 small cubes
• 2 tablespoons fig jam
• 1 egg, beaten (for glaze)
• 1 teaspoon fresh thyme leaves (optional)
• Pinch of salt

Instructions

1. 1. Preheat oven to 375F (190C) and line a baking sheet with parchment.
2. 2. Cut puff pastry into 16 equal squares; place a Brie cube and a dab of jam on the center of each square.
3. 3. Add a pinch of thyme and a light pinch of salt to each; top with a second pastry square if desired and seal the edges by pressing with a fork.
4. 4. Brush tops with beaten egg to glaze; transfer bites to baking sheet.
5. 5. Bake 12-15 minutes, or until puffed and golden; rotate tray halfway for even browning.
6. 6. Let cool a few minutes and serve warm.

10. Mushroom Filo Triangles

Mushroom Filo Parcels is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT20M · Total: PT50M · Yield: [’35’, ’35 to 40 triangles’]

Looking for an easy party appetizer that’s sure to be a crowd pleaser? These mini mushroom filo parcels only contain 7 main ingredients, but are absolutely delicious. Also perfect for making ahead and freezng. Just cook from frozen and add 5 minutes to the cooking time.

Ingredients

• 14 ounces mushrooms (chopped very finely (pulse in a food processor))
• 1 tablespoon olive oil (for cooking (plus a few more tablespoons for brushing))
• 4 spring onions (sliced finely)
• 0.5 bunches parsley (finely chopped)
• 7 ounces spinach (wilted in a dry pan, water squeezed out & chopped finely)
• 1.5 teaspoons Italian herbs
• 5 ounces cream cheese ((I used garlic and herb flavoured))
• 8 sheets filo pastry ((I used a 13 ounce / 375 gram pack))
• salt and pepper (to taste)

Instructions

1. Pan fry the chopped mushrooms in the olive oil until cooked down and water evaporated (about 10 minutes).
2. Tip the mushrooms into a bowl, then add the onions, parsley, spinach, herbs and cream cheese. Finally, add plenty of salt and pepper, then combine well.
3. Lay a sheet of filo pastry out on a wooden board or work surface and brush all over with olive oil. Lay another sheet of pastry on top.
4. Cut into 5 strips across the width. Place about a teaspoon of mushroom mixture at one end of a strip and fold over to make a triangle (see video). Keep folding the triangle over onto itself until the strip of pastry has all been used up.
5. Repeat with the other four pastry strips, then repeat until all the mushroom mixture has been used up.
6. Place on baking sheets, brush all over with olive oil, then bake at 355F / 180C for 20 to 25 minutes until browned and crisp.

11. Pumpkin Banitsa

Pumpkin Banitsa is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 6 sheets phyllo dough, thawed
• 1 cup pumpkin puree (cooked and mashed)
• 1 cup crumbled feta cheese
• 2 eggs
• 1/2 cup plain yogurt
• 2 tablespoons olive oil
• 1/2 teaspoon dried dill
• Salt and pepper to taste

Instructions

1. 1. Preheat oven to 375F (190C). Brush a baking dish with olive oil.
2. 2. In a bowl, mix pumpkin, feta, eggs, yogurt, dill, salt, and pepper until well combined.
3. 3. Layer 2 phyllo sheets in the dish, brush each layer with a little oil; repeat to make 3-4 layers.
4. 4. Spread filling over the layers; cover with remaining phyllo sheets, brushing between layers with oil.
5. 5. Bake 35-40 minutes until the pastry is flaky and golden.
6. 6. Let sit a few minutes, then cut into 6 portions.

12. Sausage Rolls

Sausage Rolls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1/2 lb ground pork sausage
• 1/4 cup finely chopped onion
• 1 clove garlic, minced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried sage
• Salt and pepper to taste
• 1 sheet puff pastry, thawed
• 1 egg, beaten (glaze)
• Optional: sesame seeds for topping

Instructions

1. 1. Preheat oven to 400F (200C) and line a baking sheet.
2. 2. In a bowl, combine sausage, onion, garlic, thyme, sage, salt, and pepper.
3. 3. Divide mixture into 8 equal portions; shape into short logs.
4. 4. Cut puff pastry into 8 strips; wrap each strip around a sausage log; seal edges with beaten egg.
5. 5. Place rolls on sheet; brush with egg, sprinkle with sesame if using.
6. 6. Bake 15-20 minutes until golden and cooked through.

13. Nutella Puff

Nutella Puff is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 sheet puff pastry, thawed
• 4 tablespoons Nutella
• 1 large egg, beaten
• Optional: powdered sugar for dusting

Instructions

1. 1. Preheat oven to 375F (190C). Line a sheet with parchment.
2. 2. Cut puff pastry into 8 rectangles; spread Nutella on half of each rectangle, leaving a small border.
3. 3. Fold over to form a triangle or rectangle; seal edges with beaten egg; press with a fork.
4. 4. Place on sheet; brush tops with egg; bake 12-15 minutes until puffed and golden.
5. 5. Cool slightly and dust with powdered sugar if desired.

14. Spinach Feta Salad

Spinach Feta Salad with Crispy Filo Chips is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Total: PT25M · Yield: [‘4’, ‘4 people’]

A simple, incredibly delicious Spinach Feta Salad that’s great for any season. Just five ingredients – greens, feta, dill, green onion and Crispy Filo Chips – plus a vinaigrette, and you have your new go-to salad! All the flavours of Spanakopita, but in salad form.

Ingredients

• 6 cups baby spinach
• 2 cups crunchy lettuce (Romaine hearts or Iceberg)
• 3 green onions
• 1/2 cup crumbled Feta PDO
• 3 Tablespoons chopped fresh dill (or to taste)
• 3 Tablespoons Garlic Herb Vinaigrette (or vinaigrette of your choosing)
• 1 batch Crispy Filo Chips (recipe below)

Instructions

1. In a large salad bowl, layer half of the following ingredients: spinach, lettuce, green onions, feta and dill. Drizzle lightly with Garlic Herb Vinaigrette.
2. Repeat the layering of the salad: spinach, lettuce, green onions, feta and dill. Finish with another drizzle of vinaigrette.
3. Top salad with Crispy Feta Chips and serve immediately.

15. Greek Cheese Pastries

Tiropita (Greek cheese pastries) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT12M · Total: PT32M · Yield: [’18’, ’18 pastries’]

These cheese filled pastries are crisp on the outside, and gooey on the inside. So good!

Ingredients

• 1 egg
• 4 oz feta cheese (crumbled)
• 3 oz ricotta
• 2 oz parmesan (finely grated)
• 9 sheets filo pastry ((9 sheets is approx 8oz/225g))
• 5 tbsp unsalted butter (or a little more, as needed)

Instructions

1. Lightly beat the egg and add the cheeses. Mix them together well and set aside.
2. Preheat oven to 350F/175C and line a large baking sheet with silicone mat or parchment.
3. Melt the butter and get your pastry ready, keeping unused sheets covered with it’s wrapping or under a damp cloth.
4. Lay a sheet of pastry on a dry surface, brush lightly with butter and top with another sheet of pastry. Brush this sheet with butter and top with a third sheet of pastry.
5. Cut the pastry in to 6 strips, around 2 1/2in (6cm) wide (so their length is the short width of the filo sheet).
6. Put a tablespoon of the cheese mixture at one end of each strip, fold over a corner in a triangle then continue folding over the triangle to use up all the pastry. Seal the end with more butter.
7. Transfer each triangle to a lined baking sheet, folded edge down, and brush with more butter.
8. Repeat with the rest of the pastry strips, then with more sheets to use all the cheese mixture.
9. Bake the pastries for 12-15 minutes until golden brown. 

16. Portokalopita

Portokalopita – Greek Orange Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT70M · Total: PT90M · Yield: [’18’]

Portokalopita – Greek Orange Cake – Portokalopita is a popular and traditional Greek recipe for an Orange Filo Cake that is soaked in a Syrup (Siropiasto – A dessert that is soaked in Syrup). In this recipe, there is no Flour. The Flour is replaced with Filo pastry that is dried out it and the whole cake is then infused with a delicious sweet Orange Syrup.

Ingredients

• 540 g Filo Pastry
• 450 ml Water (Almost 2 cups Water)
• 300 g Caster Sugar (or Granulated)
• 3 Oranges (Zest and Juice, medium-size)
• 1 Cinnamon Stick
• 4 Large Eggs
• 300 ml Olive Oil (Any Neutral flavoured such as Sunflower Oil or Vegetable Oil)
• 4 Oranges (Zest and Juice)
• 1 tsp Vanilla Bean Paste (or 1 teaspoon Vanilla Extract)
• 300 g Caster Sugar
• 2 tsp Baking Powder
• 1 tsp Bicarbonate of Soda
• 200 g Greek Yoghurt
• 2 Oranges (Sliced finely)

Instructions

1. Grease a 9 x 13 inch tin with Oil or Butter. Preheat oven to 180 C/350f/Gas Mark 4.
2. Step 1 – Start by making the syrup.Combine the water, sugar, orange juice, zest and the cinnamon stick in a pot.
3. Bring to a boil then reduce to a simmer. Leave for 10 minutes or until the sugar dissolves and the syrup is thickened. Then remove from heat.
4. Step 2 – 

Prepare FiloThe aim of this stage is to dry out the filo as much as possible. I do this by placing it on a very low temperature (200 c/400 f/Gas mark 6) in the oven.
5. Concentina each Filo sheet one by one and place into the baking tin. Once all the pastry sheets are in, bake in the oven for 10-15 minutes.Note- You can also just air dry it for a few hours.
6. Then crumble the pastry into small pieces.
7. Step 3 – Meanwhile, prepare the Cake mix.Turn the Oven down to 180 C/350 f/Gas Mark 4.
8. Add the Eggs, Oil, Orange Zest and Juice, Vanilla, Sugar, Baking Powder, Bicarbonate of Soda and Yoghurt to a blender and blend till combined or add all the ingredients to a bowl and whisk together. If blending, remove mixture to a bowl.
9. Slowly add the crumbled Filo to the bowl mixing in between.Note – Adding them all together results in them clumping together so it is best to do this in stages.
10. After you have incorporated all of your phyllo into the batter, Oil a 9 x 13 inch baking tin and pour in the Cake batter. Add thinly sliced Oranges on top of the Cake. (Optional Step).
11. Bake for 40-50 minutes at Gas Mark 4/180C/350F until golden brown and baked. Test by inserting a skewer into the middle of the cake. If It comes out clean, the cake is ready.
12. Step 4 -Add the SyrupOnce your Portokalopita is baked remove it from the oven and immediately pierce it in several places with a long clean skewer.
13. Pour ladles of syrup (cooled) onto the Cake, one ladle at at time. Allow each ladle to be absorbed into the cake before adding the next one.  Repeat until all of the syrup has been used.
 Set aside to cool. You can garnish with a sprinkle of Salt. This Cake is best served cold – if you can wait!

17. Baked Brie

Phyllo Brie Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘8’]

Easy baked brie with phyllo dough and jam or apples recipe is the most AMAZING appetizer you will ever cook or bring to a potluck. Sweet and savory cheese.

Ingredients

• 4 pieces filo dough
• 5 tbsp butter (melted)
• 1 piece brie (usually comes in 1 large triangular piece size/slice)
• 8 tbsp brown sugar
• Optional:
• 1/4 c walnuts (chopped)
• 1/4 c dried cranberries
• 1/4 c honey
• 1/2 c apples (skinned and diced)

Instructions

1. Take out 2-3 pieces of filo dough out of box, allow to defrost a bit on counter. Then set them lengthwise and then widthwise in a pie or square pan.
2. Put 3 tbsp. brown sugar, slice of brie on top of that, 2 tbsp. brown sugar over that and top with 3 tbsp. melted butter. If adding apples, walnuts, and/or cranberries add these on top of brie as well.
3. Wrap this up in filo dough like a burrito so all ends are closed. Put folded end underneath so it doesn’t unwrap. 
4. Top with 3 tbsp. brown sugar and 3 tbsp. melted butter. Put in oven at 350 degrees for about 20 minutes or until filo dough is slightly browned and cheese is melted. Serve

18. Savory Egg Pie

Simple Egg Pie is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT40M · Yield: [‘8’, ‘8 servings’]

Layers of filo pastry soaked in egg mixture then baked to golden perfection make this simple egg pie.

Ingredients

• 4 large eggs
• 1 cup sour cream
• 1 cup plain yogurt
• ½ cup milk
• ½ tablespoon salt
• 2 tablespoons oil
• ½ lb fillo dough

Instructions

1. Preheat oven to 375 degrees Fahrenheit.
2. In a medium bowl, whisk together all ingredients except the filo pastry. Grease the bottom and sides of your baking pan and set aside.
3. On a working surface, fold each filo pastry sheet like a paper fan. Place upright in the pan, starting at the rim. Repeat with the remaining sheets, layering them around in a circle.
4. Pour the egg mixture over the prepared filo pastry. It doesn’t have to be perfect. Poke with the tip of a knife to create small pockets for the egg mixture to distribute. Sprinkle with sesame seeds if you wish.
5. Bake for 20-30 minutes or until the top is golden brown and the egg mixture is set and not jiggly. Remove from the oven and let stand for 15 minutes before slicing. Serve warm or cold.

19. Pastizzi

Maltese Pastizzi with Ricotta Filling is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT10M · Total: PT30M · Yield: [’10’]

These small pastries are a staple in Maltese cuisine and are easy to make using store-bought filo dough!

Ingredients

• 200 g whole milk ricotta
• 1 egg
• 50 g unsalted butter (melted)
• 6 sheets phyllo pastry

Instructions

1. Preheat oven to 220°C/425°F. In a small bowl, combine the ricotta and the egg. Mix until the egg is well incorporated. Season with salt and pepper. Set aside.
2. Working one sheet at a time and keeping the remainder of the phyllo pastry covered under a damp tea towel, lay a sheet of pastry on a clean work surface and brush liberally with butter. Gently top with another sheet of pastry, brush with butter and repeat until all 6 sheets have been used. Do not brush butter over the top sheet of pastry.
3. Using a 10cm/4in wide circular cutter, cut 10 circles out of the prepared dough.
4. Working one circle at a time, spoon a tablespoon of ricotta filling into the centre of the circle. Fold the circle in half over the filling and pinch the ends together. Flatten the bottom on the work surface and transfer to a parchment-lined baking sheet. Repeat with the remaining dough circles.
5. Brush the formed pastizzi with the remaining melted butter and then transfer to the oven. Bake for about 10 minutes, or until the pastry is a deep golden brown and the filling is puffed. Allow to cool for at least 5 minutes before eating.

20. Greek Semolina Cake

Galaktoboureko – Greek Custard Pie is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT40M · Total: PT60M · Yield: [’18’, ’18 people’]

Greek Custard Pie is a traditional Greek/Arabic dessert with layers of phyllo & custard, Also called Kahi in the Middle East. This chilled dessert is perfect for summertime!

Ingredients

• 6 cups milk
• 1 cup semolina
• 3 1/2 tablespoons cornstarch
• 1 1/2 cup sugar
• 1/4 teaspoon salt
• 6 eggs
• 1 teaspoon vanilla extract
• 12-14 phyllo sheets
• 2/3 cup melted butter
• 1 1/2 cups sugar
• 1 cup water
• zest of 1 orange
• 2 tablespoons brandy (or orange juice)

Instructions

1. Preheat oven to 350 F.
2. In a bowl, combine semolina, cornstarch, 1 cup of the sugar and salt.
3. In the bowl of an electric mixer, beat eggs until light and fluffy, about 10 minutes. Add sugar and vanilla. Beat another 2 minutes, until thoroughly incorporated.
4. While the eggs are beating, heat milk but do not let it boil. As soon as the milk starts to steam, add semolina combination. Cook for 3-5 minutes, stirring constantly, until thickened.
5. Using a rubber spatula, slowly fold in the eggs a little at a time.
6. In a 9×13 casserole dish, layer 6-7 slices of phyllo, brushing melted butter in between each layer.
7. Pour the semolina pudding inside.
8. On top, again layer 6-7 sheets of phyllos, brushing melted butter in between each layer. Make sure to brush melted butter on the top layer.
9. With kitchen scissors, trim the edges of phyllo.
10. Bake for 30-40 minutes, until the top is golden brown.
11. Meanwhile, combine syrup ingredients in a saucepan and simmer on medium heat for about 10-15 minutes, until you have a thin syrup consistency.
12. Pour syrup on top of galaktoboureko after you remove it from the oven, making sure to pour the syrup over the edges and in the corners.
13. Chill in refrigerator for at least 2 hours, but preferably overnight.
14. Serve chilled.

21. Apple Strudel

Easy Apple Strudel (Apfelstrudel) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT25M · Total: PT50M · Yield: [’16’, ’16 servings’]

Warm, spiced, and wrapped in flaky phyllo, this easy Apple Strudel (Apfelstrudel) is a classic dessert that’s perfect for holidays, weeknights, or any cozy gathering.

Ingredients

• 1½ pounds thinly sliced baking apples (about 5 cups | i.e.,Jonagold, Granny Smith, etc. )
• ¾ cup golden raisins
• 1 tablespoon fresh lemon zest (zest of one lemon)
• ¾ cup sugar
• 2 teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ¾ cup almonds (ground)
• 1 ½ cups fresh breadcrumbs
• 1¼ cups butter (divided)
• 12 leaves phyllo pastry (thawed )

Instructions

1. Preheat oven to 400°F (205°C).
2. In a skillet, melt ¼ cup butter. Stir in breadcrumbs and toast until golden. Set aside.
3. In a large bowl, mix sliced apples, raisins, lemon zest, sugar, cinnamon, ginger, and ground almonds.
4. Place one phyllo sheet on a towel. Brush with melted butter and sprinkle with 1 tablespoon breadcrumbs. Repeat with 6 sheets, stacking and buttering each one.
5. Spoon apple filling along the short end in a 3-inch strip, leaving 2 inches at sides.
6. Using the towel, roll up the strudel and tuck in the ends. Transfer seam-side down to a baking sheet. Repeat for second strudel.Brush tops with butter, sprinkle with breadcrumbs.
7. Bake the strudels at 400°F (205°C) for 10 minutes. Then carefully place an aluminum foil shield over the top of each one. Close the oven door, reduce the temperature to 375°F (190°C), and continue baking for about 20 minutes, until the strudels are crisp and golden. (The internal temperature should be around 190-200°F / 88–93°C.)
8. Cool slightly before slicing.

22. Crab Puffs

Crab Puffs & Mushroom Stuffed Pastry Appetizers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT30M · Total: PT50M · Yield: [‘4’]

These crab and mushroom puff pastry triangles are great appetizers for parties or even as a main dish for dinner! Serve with tarter sauce and lemon.

Ingredients

• One 16 ounce package of phyllo dough OR puff pastry (thawed)
• 6 ounces crab meat
• 2 tablespoons butter
• 3/4 cup chopped shiitake mushrooms
• 1 clove minced garlic
• 1 tablespoon finely chopped green onions
• 1/4 cup Crios Torronés white wine
• 1 teaspoon finely chopped fresh dill
• lemon juice

Instructions

1. Heat butter in a large pan over medium heat. Add shiitake mushrooms and sauté until softened, about 2-3 minutes.
2. Add minced garlic and finely chopped green onions. Sauté another minute or two, until the garlic and green onions are softened.
3. Slowly add white wine to pan. Stir ingredients and gently scrap any mushroom, garlic, or onion bits sticking to the pan.
4. Add crab meat and dill. Stir all ingredients until well blended and the crab is heated through, just 2-3 minutes.
5. Remove from heat and let cool 10 minutes.
6. Preheat oven to 375 degrees.
7. Prepare phyllo dough. Gently remove from package and lay out onto a large surface. Follow these directions as to how to fill and prepare the phyllo dough. I used about a tablespoon of the crab and mushroom filling per phyllo dough triangle, set approximately 2 inches from the corner of each phyllo dough sheet before folding into triangles.
8. Bake at 375 degrees for 20-25 minutes, until the edges of each triangle are golden brown. Be sure to watch the oven carefully the last 5 minutes.
9. Allow to cool for 10 minutes before serving.
10. Optional: Serve with lemon wedges and tartar sauce.

23. Mini Taco Bites

Mini Taco Bites Appetizer is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT6M · Total: PT21M · Yield: 45

Baked in the oven in under 10 minutes, these MINI TACO BITES are the ultimate crowd-pleasing appetizer!

Ingredients

• 1 pound lean ground beef
• 1 (10 ounce) can of Rotel (diced tomatoes and green chilies)
• 1/2 cup black beans, drained
• 1 envelope taco seasoning
• 1 envelope ranch dressing mix
• 1 cup shredded Mexican cheese blend
• 3 (1.9 ounce) packages of frozen miniture phyllo tart shells
• Optional Toppings; shredded lettuce, sour cream tomato, avocado, chopped cilantro or parsley

Instructions

1. Preheat oven to 350° F
2. In a skillet over medium heat brown ground beef until cooked through and no longer pink. Drain fat.
3. Stir in Rotel, beans, taco seasoning, and ranch packet. Simmer uncovered for about 5 minutes. Remove from heat and stir in the cheese.
4. Place frozen phyllo shells on a large ungreased rimmed baking sheet. Fill with taco meat mixture.
5. Bake for 6-8 minutes until cheese is melted.
6. Serve with desired toppings.

24. Buffalo Chicken Bites

Buffalo Chicken Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [’12’, ’12 appetizers’]

These two-bite appetizers are fast & easy to make!

Ingredients

• 1 package (12-count) frozen or refrigerated phyllo cups, thawed
• 1 cup shredded rotisserie chicken meat
• 4 ounces cream cheese (equals ½ cup total), softened at room temperature
• 2 Tablespoons buffalo sauce
• ¼ cup shredded cheddar cheese
• 1 package (1-ounce) powdered ranch dressing mix
• 1 Tablespoon finely chopped chives

Instructions

1. Preheat the oven to 350°F. Set the phyllo cups on a baking sheet, about 2 inches apart.
2. In a large bowl, combine the shredded chicken meat with cream cheese, buffalo sauce, shredded cheddar cheese, and powdered ranch dressing mix. Combine all of the ingredients well.
3. Scoop about one tablespoonful of the filling into each phyllo cup.
4. Bake at 350°F for 8 to 10 minutes, just until the filling is hot and the cups are golden brown. Remove from the oven and sprinkle the chives over each bite. Allow to cool on the baking sheet for a couple of minutes before serving.

25. Sesame Phyllo Pie

Sesame Phyllo Pie is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 6 sheets phyllo
• 1 cup feta cheese, crumbled
• 2 eggs
• 2 tablespoons chopped parsley
• 1 tablespoon sesame seeds
• 2 tablespoons olive oil
• Salt and pepper

Instructions

1. 1. Preheat oven to 350F (175C). Lightly oil a pie pan or baking dish.
2. 2. In a bowl, mix feta, eggs, parsley, salt, and pepper.
3. 3. Layer phyllo sheets in the pan, brushing each layer with oil; add a thin layer of filling between layers.
4. 4. Top with remaining phyllo, brush with oil, and sprinkle sesame seeds.
5. 5. Bake 25-30 minutes until golden and crisp.
6. 6. Let rest briefly, then cut into 6-8 pieces.

26. Pistachio Baklava

Pistachio Baklava is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT45M · Cook: PT60M · Total: PT105M · Yield: [’36’]

This pistachio baklava is made with blanched pistachios, so that the pistachio filling is more green, and a simple syrup for Egyptian baklava.

Ingredients

• 375 mL water
• 400 grams granulated sugar
• 1 tsp fresh lemon juice
• 390 grams shelled unsalted pistachios (approximately 3 cups)
• 2 tbsp granulated sugar
• 454 grams phyllo (thawed overnight in the fridge)
• 230 grams unsalted butter (melted)

Instructions For the syrup

1. Bring the ingredients to a boil in a small saucepan and continue to boil for about 15 minutes, until the syrup is thick and has reached a temperature of about 230 ºF (110 °C). Transfer to a container and cool completely (can be made the day before and stored on the counter, or chill it in the fridge for a few hours to speed up the process).

For the filling

1. Peeling the pistachios is optional, but whether you do or you don’t, grind the pistachios with 2 tbsp sugar in the food processor by pulsing, until the mixture forms a medium-fine grind.
2. Set aside

To make the baklava

1. Preheat the oven to 325ºF (165 °C). Be sure there is a rack in the middle of the oven, and one above.
2. Butter a 9×13 Pyrex glass dish (find it on Amazon).
3. Prepare the phyllo dough by unwrapping it and unrolling it. Cut the stack in half, width-wise so that you have two stacks of ~9×13″ sheets. Set them aside, being sure to keep them covered with a slightly damp kitchen towel to prevent the sheets from drying and becoming brittle and flakey.
4. Begin layering the phyllo by placing 2 sheets in the bottom of the prepared pan, then brushing them with melted butter. Repeat this until you’ve used up half the package of phyllo, ending with melted butter.
5. Sprinkle the ground nut filling over top, then 2 tbsp melted butter, and press everything down evenly in the pan.
6. Continue layering the phyllo on top, this time buttering every single sheet as you go.
7. End with butter.
8. Cut the baklava into squares, diamonds, or a more elaborate pattern. Drizzle the leftover melted butter over top, letting it run down in the cuts and grooves (if you’ve got more than a few tablespoons, drizzle a couple over top and store the leftovers in the fridge). Sprinkle water over top.
9. Bake the baklava for 30 minutes on the middle rack, then move it up and bake for another 30 minutes, until the top is nice and golden.
10. Remove the baklava from the oven and immediately pour over all of the syrup. The syrup will sizzle as it hits the hot pan.
11. Let the baklava cool completely, then recut it before serving.

27. Honey Baklava

Easy Honey Baklava is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT25M · Total: PT55M · Yield: 24

Baklava is a Middle Eastern classic sweet treat, filled with a variety of nuts, honey, citrus, and spices, between layers of crunchy phyllo pastry. Ideal for serving at parties, or to have as a snack. An easy and simple recipe for the best baklava!

Ingredients

• 3 & 1/2 oz or 100 g pistachios
• 3 & 1/2 oz or 100 g walnuts
• 3 & 1/2 oz or 100 g almonds
• 2 tsp ground cinnamon
• 1/2 tsp ground cloves
• 7 oz or 200 g butter
• 10 oz or 540g packet (24 sheets) of (phyllo) filo pastry
• 3/4 cup or 150 g sugar
• 3 Tablespoons Greek honey
• 1 cinnamon stick
• 2 peelings of orange zest
• 2/3 cup or 150ml water

Instructions

1. 1. Preheat the oven to 350F, 180C. Grease a 9-inch x 13 inch or 22cm x 33cm shallow baking pan. 2. In a medium saucepan, add all the syrup ingredients under medium heat and allow to simmer slowly for about 15 minutes. Stir and leave to cool. (You need the syrup to be cool so we suggest you make this before you start assembling the baklava) 3. Using a food processor, grind the nuts until coarse. Transfer to a mixing bowl. * If you don’t have a food processor, place all the nuts in a sealed bag, and using a rolling pin or bottom of a heavy glass, lightly bash the nuts until coarse. 4. Add the ground cinnamon and ground cloves to the nuts and combine well. 5. Carefully remove packaging from Filo pastry and unfold. Using a damp tea bowl (I run a clean tea towel under the tap and wring the water out), cover the filo pastry until ready to use. This will stop the pastry from drying out and cracking. 6. Add the butter to a bowl and microwave at 30-second intervals until melted. 7. Place the first layer of filo pastry in the bottom of the pan. If the pastry is not the same size, you can cut it or just fold it over to fit. Then brush the layer with melted butter. Continue to do this until you have 4 layers of pastry with melted butter in between. 8. After the 4th layer of pastry, sprinkle HALF of the nut mixture on top, making sure it has an even spread. 9. Add 4 more layers of filo pastry, again with butter in between each layer. 10. Add the remaining nuts. 11. Add the remaining 4 layers of filo, again, brushing each one with melted butter. Then any remaining butter, pour over the final top layer of pastry. 12. Using a sharp knife, cut right through to the bottom of the filo in 1 inch long strips, into a diamond pattern, so cutting diagonally, then turning the pan 90 degrees and cutting diagonal again. 13. Transfer to the oven and bake for 25 – 30 minutes, or until golden brown and crisp. If the baklava looks like it is browning too fast, turn the temperature down to 325F, 170C. 14. When done, remove the baklava from the oven, and keeping it in the tray, spoon half of the cooled syrup over the top. Allow to soak in for 5 minutes and then spoon over the remaining syrup. 15. Allow the baklava to completely cool. Once cooled, you can use a round-bladed knife and remove individual pieces of baklava from the baking pan. These will store in an air-tight container for a couple of days. Note: the pastry will eventually lose its crispness so it’s best to eat them really fresh!

28. Greek Spinach and Feta Pie

Spanakopita (Greek Spinach and Feta Pie) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT35M · Cook: PT45M · Total: PT80M · Yield: [’24’, ’24 pieces’]

This cheesy, flaky Spanakopita (Greek Spinach and Feta Pie) is crispy, buttery, phyllo dough and delicious creamy spinach pie with cheese.

Ingredients

• 32 ounces frozen chopped spinach, thawed and squeezed dry
• 1 bunch dill, stems removed
• 5 bunches green onions
• 3 tbsp olive oil
• 5 large eggs
• 1¼ cups cottage cheese 4%
• 12 ounces cream cheese, softened (1 standard block = 8 ounces)
• ½ cup kefalotyri (or substitute this with Romano cheese*)
• 1 lb block of feta cheese, crumbled (Imported feta from Greece is INCREDIBLE, but domestic feta works well for this recipe too!)
• 2 tsp sea salt flakes (*if substituting with regular salt, cut the measurement in half)
• 1 tsp pepper
• 1 tsp celery salt
• 3 tbsp dried mint
• 15 sheets frozen phyllo dough, thawed ((1 package) #7 phyllo dough 14″x18″ )
• 1 cup salted butter, melted

Instructions

1. Thaw frozen spinach and frozen phyllo dough overnight in the refrigerator before using. Do not leave it in the fridge for more than a day though.
2. Preheat conventional oven to 350°F or convection to 325°F.
3. Prep your ingredients: squeeze the thawed, chopped spinach until you’ve wrung out all the water. Remove stems from dill and chop the white ends off green onions/scallion. You can finely chop the green onion and dill OR throw them in your food processor and pulse a few times until they’re combined and finely chopped (one of my favorite shortcuts because it saves so much time).
4. Next, mix your greens. Combine the chopped spinach, dill, and green onions in a mixing bowl and drizzle olive oil over it. Stir to make sure the olive oil is distributed. Set aside.
5. In another mixing bowl, whisk 5 eggs, cream cheese, cottage cheese, kefalotyri, sea salt flakes, celery salt, and dried mint in your stand mixer. Once those are mixed and eggs are no longer “streaky,” add in the feta on the lowest speed setting. Once feta has been added, slowly incorporate your greens . Now the filling is ready to go!
6. Grease your baking sheet. Lay out thawed phyllo dough. Pull 2 sheets + brush with melted butter (cover unused phyllo with damp paper towel in between so it doesn’t dry out). Using a pastry brush generously coat the 2 phyllo sheets in your baking sheet with melted butter. Once they are coated edge to edge, grab another 2 sheets of phyllo dough and repeat, Repeat one last time so that you have a total of 6 sheets of phyllo as your bottom layer in the baking sheet.
7. Gently scoop spinach and feta filling over the buttered phyllo. Evenly distribute it.
8. Now, layer another 3 sheets of phyllo, and brush with melted butter, After the first 3 sheets are well coated, layer another 3 sheets of phyllo, and melted butter. Last, place another 3 sheets of phyllo and brush all over with melted butter
9. Brush butter on all of the edges of the phyllo and cut each corner GENTLY roll up the edges of phyllo around the border of the baking sheet. This will make a nice edge crust. Brush melted butter over the top of the rolled edges.
10. Score the phyllo to precut it (it’s harder to cut when it’s crispy)
11. Bake until the top layer of phyllo turns golden brown. If you’re using a conventional oven bake at 350°F (typically takes around 40 minutes but start watching it at 30 minutes). It usually around 45 minutes to bake so it’s just right. If baking this in an oven with convection, make sure you lower the temperature and bake it at 325°F. Still be sure to check it at 30 minutes

29. Pizza

Mediterranean Pizza is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT40M · Total: PT55M · Yield: [‘4’]

Pizza cravings squelched with this low carb recipe featuring lots of cheese and veggies!

Ingredients

• For Roasted Veggies:
• 1 zucchini (sliced)
• 1 summer squash (sliced)
• 4 small portabella mushrooms (sliced)
• ½ yellow onion (sliced)
• ½ green pepper (sliced)
• 7 okra (ends trimmed)
• 2 cloves garlic (minced)
• 1 Tablespoon olive oil
• 1 Tablespoon balsamic vinegar
• 1 teaspoon crushed dried oregano or 1 Tablespoon chopped fresh oregano
• For Pizza:
• 6 phyllo sheets
• 1 cup ricotta cheese
• ½ teaspoon crushed dried oregano
• 1 clove garlic (minced)
• 2 small marinated artichoke hearts (optional)
• 2 marinated roasted red peppers (optional)
• ⅓ cup parmesan cheese
• ⅓ cup Italian blend cheese (or mozzarella)

Instructions

1. Preheat oven to 375 degrees F.
2. Combine roasted veggie ingredients in a large bowl and stir to coat. Pour veggies out onto a large baking pan and place in oven to roast approx. 15-20 minutes. (this step may be done in advance- store roasted veggies in refrigerator until ready to use).
3. Line a 15″ pizza pan (or whatever size pizza pan you have) with parchment paper (if desired).
4. Begin layering phyllo sheets onto pizza pan, spraying each layer with non-stick spray.
5. Precook phyllo crust 4-5 minutes until lightly browned. Remove from oven.
6. Combine ricotta cheese, oregano and garlic. Stir to combine.
7. Spread ricotta mixture over phyllo crust, then top with pieces of roasted veggies, artichokes and roasted red peppers (as desired).
8. Sprinkle with cheeses and bake for 15-20 minutes or until cheese is melted and crust is golden brown.
9. Slice into wedges and serve.

30. Cherry Strudel

Sour Cherry Strudel is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT35M · Total: PT65M · Yield: [’10’, ’10 servings’]

Cherry Strudel made with tart cherries and crisp phyllo dough. It’s perfect for dessert or brunch.

Ingredients

• 2 lbs sour cherries (pitted (1½ lbs frozen or jarred cherries w/juice))
• 8 oz granulated sugar (1 cup)
• 1 ¼ oz corn starch (¼ cup)
• ¼ teaspoon table salt
• 8 oz Phyllo dough (about 9 14″x18″ sheets, defrosted)
• 3 oz unsalted butter (melted)
• 1 ½ oz dry bread crumbs (½ cup)
• Confectioner’s sugar for finishing

Instructions

1. Toss 2 lbs sour cherries (pitted) with 8 oz granulated sugar and allow to macerate for 30 minutes. After 30 minutes drain the cherries, reserving the juice. Transfer the cherries to a large bowl and set aside.
2. Whisk a 1/2 cup of the cherry juice with 1 ¼ oz corn starch until smooth. Place the remaining juice and ¼ teaspoon table salt in a small saucepan. Bring the juice to a boil. Reduce the heat to medium low. Whisk the cornstarch mixture into the boiling juice in a steady stream. Cook the mixture, stirring constantly, until it returns to a boil and thickens to a pudding-like texture.
3. Remove the thickened juice from the heat and immediately pour it over the pitted cherries. Toss to combine. Set the cherries aside.
4. Preheat the oven to 375 °F. Line a half sheet baking pan with parchment paper or a silicone baking mat.
5. Unroll the Phyllo sheets and cover them with a damp paper towel so they don’t dry out. Lay a clean kitchen towel that is larger than the baking sheet on your work surface. Lay a sheet of Phyllo on the towel with the long side facing you.
6. Lightly brush the dough with melted butter then sprinkle a teaspoon of granulated sugar over the butter. Top with another layer of phyllo. Brush that layer of dough with butter and sprinkle with a teaspoon of sugar.
7. Continue adding layers of dough until all the sheets are used.
8. Sprinkle 1 ½ oz dry bread crumbs in a 4” wide strip across the bottom third of the pastry. Leave a 2” border on either end. Pour the cherry filling over the bread crumbs in an even layer.
9. Starting from the side closest to you, use the kitchen towel to fold the dough over the cherries. Fold in the two ends then continue rolling the strudel like a burrito. Use the opposite side of the towel to flip the strudel so the seam side is up.
10. Use the towel to lift the strudel and flip the strudel off the towel onto the baking sheet, seam side down. Use your hands to tuck in the ends and straighten out the strudel. Brush the top of the strudel with more melted butter.
11. Bake until deeply golden brown, about 35 minutes. Cool on the baking pan for at least 30 minutes then transfer the strudel to a cutting board. Use a serrated knife with a sawing motion and, working on a slight angle, slice off the ragged the ends of the strudel. Slice 8-10 equal portions. Sprinkle generously with confectioner’s sugar and transfer to a serving tray.

31. Leek Banitsa

Leek Banitsa is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 6 sheets phyllo
• 2 cups leek, finely chopped and softened
• 3 eggs
• 1 cup feta cheese
• 1 cup plain yogurt
• 2 tablespoons olive oil
• Salt and pepper

Instructions

1. 1. Preheat oven to 350F (175C). Oil a dish.
2. 2. In a bowl, combine leek, feta, eggs, yogurt, salt, and pepper.
3. 3. Layer phyllo sheets in the dish, brushing each with oil; spread filling across and add final layer of phyllo on top.
4. 4. Brush top with oil and bake 30-40 minutes until golden.
5. 5. Let stand a few minutes, then slice into 6 pieces.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.