Phyllo recipes

A scrumptious pastry that is filled with a mixture of spinach and feta cheese.

It's the season of Swiss chard and kale. We got lots of these fresh leafy greens from our CSA farm, and I was trying to come out an idea to use them up, surfing the internet, found a recipe in New York Times, it's a chard and feta phyllo tart. Definitely got the inspiration, I used both chard and kale, instead of feta, I used cheddar; and I sauteed some fresh mushrooms and added some toasted pine nuts, which worked very well. Also, I used a pie plate instead of a tart pan, and it was a great success, absolutely flavorful and delicious. The phyllo crust came out flaky and crispy. Have definitely become one of my signature recipes :)

Spring is coming and one of the first vegetables of spring is asparagus. Wrapped with a crispy phyllo pastry spiked with thyme then topped with cheese really takes this main dish up to the next level.

This Greek-style spinach pie was absolutely delicious! The cheese mixture of ricotta and feta was moist and cheesy, which gave the pie lots of flavors; sauteed mushrooms, spinach, and sun-dried tomatoes were a great combination. The phyllo came out golden brown and crispy. This pie can be served as a lighter main dish or an elegant appetizer.

Very good and light. By using phyllo (filo) pastry instead of the traditional goopy pastry this recipe cuts down on the fat and yields more turkey flavor.

Savoury two-cheese and sun-dried tomatoes, herbed and stuffed inside crispy phyllo pastry.

I make triangles and leave out the mizithra or cottage cheese (too wet for these). Great appetizers if you make them small.

Throughout the Middle East, bureks are made by folding buttered, cheese-filled phyllo dough into little triangular shapes. Cigarro bureks taste the same but, as the name implies, are rolled into cylindrical shapes resembling small cigars.

These savory snacks are made with phyllo pastry sheets are great appetizers and conversation starters.

Add some Moroccan fever to your dinner with this succulent dish made with chicken, almonds and a pinch of cinnamon.