Phyllo

Flaky and delicious, phyllo (also spelled filo or fillo) is delicate pastry dough used for appetizer and dessert recipes. It's composed of many tissue-thin sheets of dough that, unlike puff pastry, have very little fat. Try our wide range of phyllo recipes and get tips on working with phyllo dough from the experts at Martha Stewart.

Staff Picks

Ruffled Pumpkin Milk Pie

This ode to a classic Greek galatopita, or milk pie, will knock the socks off your friends who order pumpkin-spice everything. It's also the ideal project to start with if you're new to baking with phyllo: you simply brush sheets of it with clarified butter, scrunch them into accordion-like shapes, and arrange them in a spiral in the pan. This recipe comes from Martha Stewart's Fruit Desserts: 100+ Ways to Savor the Best of Every Season ($24.49, amazon.com).

Five-Spice Pumpkin Pie with Phyllo Crust

Try this deep-dish pumpkin pie when you need to please both traditional and modern palates at the Thanksgiving table. Adding Chinese five-spice powder to the filling may seem unorthodox, but two of its components (cinnamon and clove) can already be found in standard pumpkin-pie spice. The dramatic crust is delightfully easy to create—just brush butter onto sheets of store-bought phyllo and layer them at different angles in the pan. Finish with freshly whipped cream, and you'll have one mighty fine, crowd-pleasing dessert.
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Cinnamon Apple Cranberry Crunch

This take on a crumble uses phyllo dough instead of oats. It's delicious with a dollop of yogurt or ice cream.

Skillet Spinach Pie

Rating: 3.07 stars
168
Opa! This spanakopita-inspired dish is a great vegetarian main or a hearty side for meat or chicken.

Chocolate Mousse Pie with Phyllo Crust

Rating: 3.8 stars
147
The crust is most crisp the day it's made, but the pie without the whipped-cream topping and chocolate shavings can be made up to a day ahead and stored in the refrigerator. To cut the pie into neat slices, use a serrated knife.

Lighter Chicken Potpie

Rating: 3.14 stars
592
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.

Pear and Apple Phyllo Crisp

Rating: 3.6 stars
55
Layering pecans between sheets of store-bought phyllo adds a nice crunch to this tart's flaky foundation.

Feta-Stuffed Shishitos in Phyllo

Blistered shishito peppers are filled with a rich, salty mixture of feta and cream cheese, then wrapped in phyllo dough and baked until puffed and golden. A sprinkling of sesame seeds gives the finger food a wonderful nutty finish.

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.

Spinach Pie

Rating: 3.24 stars
227
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.

Mushroom-and-Goat-Cheese Purses

Rating: 3.17 stars
6
These tasty phyllo tarts are filled with goat cheese and lots of cooked mushrooms.

Turkey B'steeya

This savory-sweet Moroccan pie is traditionally made with chicken or pigeon, but we chose turkey instead. Here it's cooked with fragrant ginger, saffron, and turmeric before being wrapped in phyllo dough alongside sweetened almonds and eggs whisked with cilantro and parsley.
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Inspiration and Ideas

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.
Honey-Ricotta Turnovers
Rating: Unrated
52
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.

Kadaif

Rating: 3.91 stars
35

This classic Albanian dessert of shredded phyllo dough is dusted with vanilla sugar and walnuts and baked until golden brown.