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.
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.
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.
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.