Lemon-Curd Phyllo Tartlets
Quick to make and easy to love, this treat uses store-bought phyllo shells as the vessel for a filling of silky homemade lemon curd.
Chicken Potpie with Phyllo Clusters
Give chicken potpie the spring treatment. This light, bright recipe is like shedding winter layers. The fancy-looking poufs are just sheets of phyllo dough brushed with butter and scrunched into crackly balls. When baked, they become an extra-crunchy topping for the tarragon-scented filling of shredded chicken, artichokes, and leeks.
Phyllo Cups with Cappuccino Cream
Try adding a tablespoon of liqueur, like Kahlua or Baileys, to the filling for a more adult treat.
Skillet Spinach Pie
Opa! This spanakopita-inspired dish is a great vegetarian main or a hearty side for meat or chicken.
Eggplant-Feta Phyllo Pies
Eggplant turns silky when baked until tender. Served with lightly dressed greens or assorted vegetables and hummus, these little pies make a tasty vegetarian dinner.
Walnut-and-Honey Baklava
The many buttered layers of phyllo dough, walnut filling, and sweet syrup make baklava the ultimate special-occasion dessert in Greece.
Lighter Chicken Potpie
A handful of tweaks turn this comfort food into a smarter choice: white-meat chicken (not dark), extra veggies, low-fat milk in the filling, and a lighter crust. Brushing the phyllo with just a small amount of oil instead of butter makes it just as tasty.
Baked Cherry Crisp
This thin and flaky dessert is a great way to show off ripe, juicy cherries.
Rainbow-Chard Quiche
Chard leaves turn rich and tender when cooked; here, the mild stems provide a vivid topping for a brunch quiche. To ensure that the phyllo dough does not become dry and brittle, thaw it completely in the refrigerator; keep it covered with a towel as you work.
Spinach Pie
This Greek-style dish can be assembled and then frozen for up to three months. When you're ready to bake, it can go straight from the freezer into the oven.
Honey-Ricotta Turnovers
Recreating your favorite ethnic pastry at home is easy with this easy recipe -- you can even fill, shape, and freeze the turnovers for up to a month, then bake them from frozen.
Baklava With Lemon-Honey Syrup
Flaky, sticky, and sweet, this delectable baklava from baker Umber Ahmad of Mah-Ze-Dahr is studded with cloves to anchor the pastry layers and infuse them with warm flavor. Lemon is mixed into the traditional honey syrup for a deliciously fresh twist.