phyllo

Coming up with a vegan holiday roast is a daunting task! It can't just take the place of the turkey or the prime rib nutritionally, it's got to cover all of those mental bases as well. Not only does it have to taste spectacular, but it's got to look stunning at the center of the table, with rich, deep flavors that scream fall and winter. What I ended up with was a vegan roast that is so pretty, so mouth-watering, so packed with flavor and texture that even the hardcore carnivores at the table will want to make room on their plate for a slice, perhaps even instead of that turkey. I call it Vegetables Wellington.

Vegetables Wellington (The Ultimate Vegan Plant-Based Holiday Roast) Recipe

For the Roasted Carrots:

carrots carrots

salt and black pepper

thyme

olive oil

For the Mushroom Duxelles:

cremini mushroom, roughly chopped

shallot,

garlic, minced

soy sauce

bourbon

breadcrumbs

recipe Smoked Mushroom Bacon

maple syrup

parsley leaves

tarragon leaves

chives

chervil leaves (optional)

For the Cashew-Bean Mixture:

raw cashews

Hearty Vegetable Stock

cannelini beans, drained and rinsed

shiitake mushrooms, caps only, thinly sliced

leek,

celery,

garlic,

sunflower seeds

pumpkin seeds (pepitas)

For Assembly:

phyllo dough, thawed

Extra-virgin olive oil

Coarse sea salt

For the Gravy:

flour

bay leaves

For the Carrots: Adjust oven rack center position and preheat oven to 400°F. Place carrots in a large skillet and cover with cold water. Season gently with salt. Bring to a boil and cook until carrots are tender and water has mostly evaporated (if there's still lots of water left after the carrots are fully tender, drain). Season cooked carrots with salt and pepper. Add thyme sprigs to pan, drizzle with 2 tablespoons olive oil, toss to coat, and transfer to oven. Roast, turning occasionally, until carrots are lightly caramelized and wrinkled in appearance, about 30 minutes. Remove from oven, discard thyme, and set aside. Reduce oven temperature to 350°F.

For the Duxelles: Place mushrooms in the work bowl of a food processor. Pulse until finely chopped, scraping down sides with a rubber spatula as necessary, 8 to 10 short pulses. Heat 3 tablespoons olive oil in a large skillet over high heat until shimmering. Add mushrooms and cook, stirring occasionally, until moisture has evaporated and mushrooms begin to brown, about 12 minutes. Add shallots and garlic and cook, tossing and stirring, until fragrant and softened, about 1 minute. Add soy sauce and bourbon and cook until almost dry, about 2 minutes. Add bread crumbs and stir to combine. Transfer mixture to a bowl.

In a small bowl, toss bacon mushrooms with maple syrup until thoroughly coated. Roughly chop mixture and add to bowl with duxelles. Add half of parsley, tarragon, chives, and chervil and fold mixture together until homogenous. Season generously with salt and pepper and set aside.

For the Cashew-Bean Mixture: Place cashews in a medium saucepan and add stock. Season very lightly with salt. Bring to a boil and cook, stirring occasionally, until liquid has almost completely evaporated, about 30 minutes. Remove from heat and season to taste with salt and pepper. Transfer cashews to the work bowl of a food processor and pulse until finely chopped, scraping down sides with a rubber spatula as necessary, 8 to 10 short pulses. Transfer to a large bowl.

Spread beans on a foil or parchment-lined rimmed baking sheet in an even layer. Transfer to oven and roast, stirring occasionally, until beans are mostly split open and outer skins are beginning to get crunchy, about 35 minutes. Transfer mixture to the work bowl of a food processor and set aside. Increase oven temperature to 425°F.

Meanwhile, heat 3 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add shiitake mushrooms and cook, stirring frequently, until moisture evaporates and mushrooms are beginning to brown, about 12 minutes. Add leeks and celery and cook, stirring frequently, until softened, about 4 minutes. Add garlic and cook stirring, until fragrant, about 30 seconds. Season with salt and pepper and add to food processor work bowl.

Process dried beans and mushroom mixture until roughly chopped, scraping down sides with a rubber spatula as necessary, 8 to 10 short pulses. Transfer to bowl with cashews. Transfer sunflower seeds and pumpkin seeds to work bowl of the food processor and pulse until roughly choped, scraping down sides with a rubber spatula as necessary, 8 to 10 short pulses. Transfer bowl with bean/cashew mixture.

Add remaining parsley, tarragon, chives, and chervil to mixture and fold together. Season generously with salt and pepper.

To Assemble: Lay a single sheet of phyllo on a clean work surface and brush with olive oil. (Make sure to keep remaining phyllo covered with plastic wrap to avoid drying out). Layer with about 1 1/2 cup bean/cashew mixture, leaving a 2-inch border all around.

Roll the phyllo and stuffing up like a buritto, tucking in the sides about half way through rolling. Set the cigar-shaped roll aside.

Lay a clean sheet of phyllo on your work surface and brush with olive oil. Lay two more sheets on top, brushing each with olive oil as you layer them.

Spread half of mushroom duxelles evenly over bottom two thirds of phyllo sheet, leaving a 2-inch border all around. Lay roasted carrots in even, parallel rows in the mushrooms and cover with remaining mushrooms, pressing down with clean hands to form an even layer. Place the cigar-shaped phyllo roll on top of the carrots and mushrooms.

Roll the phyllo sheet up into a tight cylinder and set aside.

Line a rimmed baking sheet with a large piece of parchment paper and place remaining bean/cashew mixture on top of it in a rough 8-inch by 3-inch row. Lay a second sheet of parchment paper on top, followed by a second rimmed baking sheet. Press down firmly all over the baking sheet to spread mixture into a thin, even layer that will roughly fit on a piece of phyllo dough leaving a 2-inch border all around.

Remove top baking sheet and top layer of parchment paper. Place a single layer of phyllo dough on top.

Brush with olive oil, add another sheet of phyllo, and repeat, adding a total of 5 to 6 layers of phyllo and oil (do not oil final sheet of phyllo) Place a sheet of parchment paper on top of last phyllo sheet, place the second baking sheet on top, and holding both baking sheets together, invert the stack.

Remove the top baking sheet and the top parchment. You should now have 6 layers of phyllo with a thin, even layer of bean/cashew mixture on top.

Place the existing carrot/mushroom roll on top and roll up to secure. Set aside. Lay out a fresh sheet of phyllo and brush with olive oil. Place roll on top and roll up. Repeat, adding more layers of phyllo and olive oil until all of the phyllo is used up. Transfer roll, seam-side down, to a parchment-lined rimmed baking sheet. Brush with more olive oil, sprinkle with coarse sea salt, and score gently with a sharp paring knife at 1-inch intervals all the way across the top.

Bake until golden brown, crisp, and puffed, about 40 minutes. Remove from oven and let cool for 10 minutes.

For the Gravy: While roast is baking, make the gravy. Combine 3 tablespoons olive oil and flour in a medium saucepan over medium-high heat and cook, stirring constantly with a whisk until flour is nutty brown, about 3 minutes. Whisking constantly, slowly drizzle in stock. Add soy sauce, thyme sprigs, and bay leaves. Bring to a boil, reduce to a simmer, and cook until thickened and reduced to 3 cups, about 20 minutes. Season to taste with salt and lots of black pepper.

To Serve: Trim ends off of roast and discard. Carve roast at table, passing gravy alongside.

Cheese lovers unite: This pie is seriously, intensely cheesy. Raclette is a semihard cheese from the Swiss and French Alps that eats well when melted. If you can’t get your hands on some, replace it with equal amounts of Gruyère. The heat and acidity of the pickled chiles help cut through the richness, but a zingy green salad would also pair well here. You can serve this pie warm, but it tastes just as good at room temperature, so it's a perfect bake-ahead option.

Butternut Squash and Fondue Pie With Pickled Red Chiles

unsalted butter,

apple cider vinegar

red serrano chile,

Kosher salt and black pepper

butternut

cinnamon

onion

garlic cloves, crushed

dry white wine

heavy cream (double cream)

cornstarch (cornflour)

Gruyère, grated (about 1 1/2 lightly packed cups)

raclette, grated (about 1 1/3 lightly packed cups)

phyllo (filo) pastry

Heat the oven to 450 degrees Fahrenheit/230 degrees Celsius. Grease and line the bottom and sides of a 9-inch/23-centimeter springform cake pan (tin) with parchment paper.

Add the vinegar, chile and 1/8 teaspoon salt to a small bowl, and set aside to pickle.

Add the butternut squash, cinnamon, 2 tablespoons oil, 1/2 teaspoon salt and plenty of pepper to a large bowl, and toss well to combine. Transfer squash to a parchment-lined baking sheet (tray) and arrange in one layer. Add the onion rounds to the same bowl along with 1 1/2 teaspoons oil, 1/8 teaspoon salt and a good grind of pepper, and toss gently to coat, keeping the onion rounds intact. Add the onions to the baking sheet with the squash and roast for 30 minutes, carefully turning the vegetables over halfway (keeping the onions intact), until softened and well browned. Set aside to cool slightly. Turn the oven temperature down to 375 degrees Fahrenheit/190 degrees Celsius.

Meanwhile, add the remaining 1 tablespoon oil to a small skillet over medium-high heat. Once hot, add the garlic and cook, stirring, until just beginning to color, about 90 seconds. Add the wine and chopped thyme and cook until reduced by half, 3 to 5 minutes. Set aside to cool slightly.

Add the cream, egg and egg yolks, cornstarch (cornflour), 1/2 teaspoon salt and plenty of pepper to a large bowl and whisk until smooth. Stir in both cheeses and the cooled wine mixture and set aside.

Lay one sheet of phyllo (filo) out onto a clean work surface and brush liberally with some of the melted butter. Lay the sheet over the prepared cake pan, carefully pushing it down to fit into the bottom and sides without tearing, allowing the excess to hang over the pan. Repeat with the remaining 6 sheets of phyllo, rotating them slightly so that the overhang falls at a different angle. Add two-thirds of the squash to the base along with 3 onion rounds, then pour the cheese mixture on top. Add the remaining squash and onion rounds and 3 thyme sprigs, pushing them gently into the cheese layer but not completely submerging them.

Bring in the overhanging phyllo dough, scrunching it so it creates a 1-inch/3-centimeter border around the sides, with the center exposed, taking care to make sure the parchment stays securely against the side of the pan. Brush the scrunched-up phyllo with the remaining melted butter.

Place onto a baking sheet and bake for 30 minutes. Use a tea towel to carefully release the outer rim of the cake pan, discarding the parchment paper around the sides. Return the pie to the oven for another 20 minutes, or until the outsides are golden and cooked through. Set aside to cool for about 20 minutes.

To serve, transfer the pie to a board or serving platter. Spoon over the pickled chile mixture and garnish with the remaining 2 thyme sprigs.

These flaky cups are an elegant way to serve fruit and yogurt at brunch

Greek Yogurt and Strawberry Phyllo Cups Recipe

unsalted butter, melted

Greek yogurt

strawberries

honey

Place oven rack in upper middle position and preheat oven to 350°F. Grease a 12-well muffin tin tray. Lay one sheet phyllo dough on a clean work surface. Brush all over with butter. Lay second sheet over phyllo on top and brush with butter. Cut into 12 squares. Place in prepared muffin tin. Butter a remaining sheet of phyllo and top it with final sheet. Brush all over with butter and cut into 12 squares. Place a square in each muffin tin, alternating corner points with first square.  Bake until phyllo is golden, about 6 minutes. 

Let phyllo cups cool to room temperature. Fill each cup with about 1 1/2 tablespoons Greek yogurt and top with 1 tablespoon strawberries. Drizzle each cup with honey.

Crunchy shredded phyllo encases stretchy, gooey cheese in this traditional Middle Eastern dessert that's all about contrast. After baking up golden and crisp, the pastry is drenched in a floral rose and orange blossom syrup, which plays off the salty cheese and nutty pistachios, so it never gets too cloying. Don't worry if you can't find the traditional nabulsi or akkawi cheeses; stretchy mozzarella or cheese curds are a great substitute.

Kanafeh (Middle Eastern Cheese and Phyllo Dessert) Recipe

(5 ounces; 140 grams) clotted cream, crème fraîche, or cream cheese

(454 grams) shredded phyllo, thawed

(12 ounces; 340 grams) ghee, melted

(11.5 ounces; 320 grams) sugar

rose water

orange blossom water

(3 ounces; 84 grams) chopped, toasted pistachios

Getting Started: Set the oven rack to the lower-middle position and preheat to 400°F (204°C). 

To Make The Kanafeh: In a medium bowl, combine the cheese and clotted cream and set aside. With a serrated knife, slice the shredded phyllo crosswise into 1/4- to 1/2-inch lengths and transfer to a large bowl. Pour the melted ghee over the phyllo and, using your hands, toss and mix the phyllo with the ghee in a gentle rubbing motion to ensure that all the phyllo shreds are evenly coated, about 5 minutes. 

Transfer half the coated phyllo to a 10-inch cast iron skillet, evenly distributing it along the bottom of the pan. Use the bottom of a glass or measuring cup to firmly pack the phyllo, creating an even crust. Top this with the cheese mixture, spreading it evenly over the first phyllo layer and leaving a 1/2-inch border along the rim. Spread the remaining phyllo over the cheese and once again firmly pack it down. Bake in the preheated oven until deeply golden brown, about 40 minutes. 

For The Syrup: Prepare the syrup while the kanafeh bakes. In a medium sauce pot, add the sugar, lemon juice, and 1 cup of water. Simmer until the syrup reaches 234°F (112°C), or when a small amount dropped into ice water forms a soft ball. Remove from heat and set aside to cool slightly. When the kanafeh is ready, finish the syrup by adding the rose and orange blossom waters. 

To Serve: After removing the kanafeh from the oven, immediately drizzle on about 1/3 of the syrup. Invert the pie onto a serving platter and drizzle with the remaining syrup. Sprinkle with chopped nuts and serve right away. 

Here’s a cracker that bakes up flaky and buttery, no matter how much of a baker you may or may not be. There's no need for a whisk, mixing bowl or even flour: Just layer phyllo sheets with butter, top with everything-bagel seasoning (or other spices, or grated cheese), and slice them into squares or triangles of any size. Each cracker promises a joyful, shattering mess; a companion to wine, beer or something stronger; and the pleasure of knowing it was so easy to make. Each batch yields a bounty of crackers, but this recipe is also easy to scale.

Everything-Spice Phyllo Crackers

unsalted butter (1/2 stick), melted

garlic

black pepper

flaky sea salt

Heat oven to 375 degrees. Place a piece of parchment paper the size of your baking sheet on a work surface.

Place a sheet of phyllo on the parchment paper and brush the pastry lightly with butter. Top with another sheet of phyllo, and lightly press down to eliminate any air bubbles trapped between the two sheets. Repeat with the next 2 layers of phyllo, then brush the top with the remaining butter. Trim the edges of phyllo, if necessary, to leave a 1/2-inch parchment border, and slide the parchment and pastry onto the baking sheet.

In a small bowl, combine the everything-bagel seasoning, pepper and flaky salt. Sprinkle evenly over the top of the phyllo, and press gently to adhere. Using your sharpest knife, cut the phyllo into 1 1/2-inch squares (or feel free to cut them into strips or triangles of varying sizes).

Bake until golden at the edges, 8 to 10 minutes. Let cool on the baking sheet and serve at room temperature.

Spanakopita, the classic Greek savory pie, is elegant and impressive, yet easy to make. The star ingredient is spinach, and lots of it (two pounds to be exact). This pie tastes best when made with fresh spinach, though you could also use the same amount of frozen spinach — just be sure to thaw completely and squeeze out all the excess water before using. This recipe can be baked a day ahead and stored in the refrigerator overnight, then rewarmed at 400 degrees until heated through, about 15 minutes. Cut into small squares or triangles to serve as an appetizer, or for a more complete meal, serve larger squares of the pie alongside soup or salad.

Spanakopita

scallions, trimmed and finely chopped (about 3/4 cup)

baby spinach (32 ounces)

eggs

feta (6 ounces)

Parmesan (2 ounces)

parsley

unsalted butter (1 stick), melted

phyllo dough,

In a large pot, heat oil over medium. Add onion, scallions and garlic, season with salt and pepper and cook, stirring occasionally, until softened, 5 minutes.

In batches, stir in spinach until wilted, about 3 minutes. Season with salt and pepper. Strain spinach mixture through a sieve, pressing out excess liquid to prevent a soggy crust. Transfer to a large bowl and cool for 5 minutes. Add eggs, feta, Parmesan and parsley and stir until combined.

Heat oven to 375 degrees. Lightly grease a 9-by-13-inch pan (2 inches deep) with butter. Lay one half sheet of phyllo dough in baking dish. Using a pastry brush, brush dough with butter. Repeat 7 more times to form crust. Spread spinach mixture evenly over crust. Brush one half sheet of phyllo dough with butter and lay on top of filling, butter side up. Repeat with remaining 7 sheets of dough. Using a serrated knife, lightly score top layer of dough into squares (this will make it easier to cut once baked). Bake until crust is lightly golden and filling is heated through, 50 to 60 minutes. Serve warm.

It seems scary at first, making your own phyllo dough. But with this recipe, we learn that although phyllo means leaf, that leaf need not be the paper-thin kind we’re used to seeing in Middle Eastern pastry. A Greek chef, Diane Kochilas, gives the lesson here, and she’s not overly careful of the dough, she patches holes where needed and she uses a good amount of olive oil. It’s delicious.

Basic Phyllo Dough

semolina

salt

water

extra-virgin olive oil,

red-wine vinegar orlemon juice

In the bowl of a mixer fitted with a dough hook, combine 3 1/4 cups of the flour and salt. Add the water, olive oil and vinegar or lemon juice. Mix on low speed for 3 minutes, then increase speed to medium. Knead with the hook, stopping the mixer to add additional flour in 1/4-cup increments as needed, until the dough is very smooth and pliant. The whole mixing process should
take about 10 to 12 minutes.

Transfer the dough to an oiled bowl. Cover tightly with plastic wrap, and let stand for 1 hour at room temperature. You can store the dough, well wrapped, in the refrigerator for several days or in the freezer for up to two weeks. Bring to room temperature before using. (If it’s frozen, first defrost in the refrigerator.)

Greek chef Diane Kochilas shows Mark Bittman how to prepare a traditional pie loaded with fresh greens. And in Greece, that means preparing a hand-rolled phyllo dough laced with olive oil.

The Rollout: An Ikarian Greens Pie

The key to making this not greasy is not brushing too much oil between the layers of the phyllo dough. Just lightly brush with the oil and make sure it's even along the sides of the phyllo dough.

Phyllo Dough Pizza

phyllo dough sheets

(120 milliliters) tomato sauce

mozzarella cheese

pepperoni

tomato (, sliced thin)

(120 milliliters) sliced red onions

kosher salt (,

black pepper (,

herbs oregano

Preheat

Pre-heat oven to 375° F. Line a baking sheet with parchment paper.

Layer Phyllo

Gently place one sheet of phyllo dough on the baking sheet and lightly brush with oil. Repeat layers by brushing oil on each sheet of phyllo dough as you layer them on top of each other.

Add Ingredients

Add tomato sauce on top of the stack of phyllo dough layers within 1 inch of the edges. Don&#039;t add sauce all the way to the edges. Add cheese on top of the tomato sauce.Then layer the pepperoni, tomato and add the red onion. Season with salt and pepper on top of the pizza.

Fold Edges

Gently fold up all the edges of the pizza over the filling. Lightly brush the folded edges with olive oil.

Bake

Bake for 30-35 minutes or until the phyllo dough is golden brown and crispy. Allow to cool, slice into squares, add herbs (optional) and serve warm. Enjoy!

This sweet straddles East and West. Its name plays on French mille-feuille (mille-feuille means 1,000 leaves), but its structure follows the lines of Middle Eastern baklava. It’s got layers of buttered and sugared phyllo dough and a filling made with tahini and vanilla halvah. The mixture is similar to frangipane, but not like any I’ve ever tasted — it’s completely original and wonderfully good. A word on the phyllo: If the sheets are smaller than 12-by-17-inches, don’t worry — the dessert will bake the same way, but the middle layer will be slightly thicker and the yield will be less. For the most delicious pastry, use clarified butter: Bring the butter to a boil in a medium saucepan. Lower the heat and simmer until most of the solids fall to the bottom of the pan; the bubbling will have subsided. Slowly pour the butter through a coffee filter or a strainer lined with cheesecloth; discard the solids and reserve the liquid. You can make the butter weeks ahead and keep it refrigerated.

Maison Alephs Sesame-Halvah 1,001 Feuilles

unsalted butter (1 stick), at room temperature

vanilla halvah

tahini (stir before measuring)

confectioners’ sugar

cornstarch

fleur de sel (or 1/4 teaspoon fine sea salt)

eggs,

white sesame seeds

phyllo dough

butter

white sesame seeds,

Make the filling: Working with a mixer (preferably fitted with a paddle attachment), beat the butter, halvah and tahini together on medium speed for about 3 minutes. Add the confectioners’ sugar, cornstarch and salt, and mix on low for 2 minutes more. Add the eggs one by one, beating for a minute after each goes in; you’ll have a thick, smooth, shiny mixture (think mayonnaise). Stir in the sesame seeds. Scrape the filling into a bowl, cover and refrigerate for 1 hour (or for up to 2 days; longer is better than shorter).

Build the layers: Lay the phyllo out on a piece of plastic wrap, and cover with a damp kitchen towel. Always keep the towel moistened: The dough dries in a flash.

Brush the interior of a rimmed baking sheet (12 inches by 17 inches) with clarified butter. Place a sheet of dough in the pan, brush with butter and dust lightly with confectioners’ sugar (use about 2 tablespoons of sugar per sheet). Continue until you have made 14 layers. Spread the filling evenly over the top, and then continue making layers with the remaining dough, buttering and sugaring each layer (you’ll have some butter left; hold on to it). Refrigerate the setup for at least 30 minutes (or cover and refrigerate for up to 1 day).

Center a rack in the oven, and heat it to 350 degrees. Using a pizza cutter (best) or a sharp knife, trim the edges (don’t remove them), then cut as many 2-inch squares as possible, cutting all the way through the layers. Scatter the sesame seeds over the top.

Bake for about 40 minutes, rotating the pan after 20 minutes, until the top is beautifully golden. Transfer to a cooling rack, and lightly brush with some of the reserved butter. Place a piece of parchment or foil over the surface, top with another baking pan and press evenly and firmly to compact the layers. Recut the squares, so they’ll be easy to lift out. Let sit for 2 to 3 hours before serving (discard or nibble the trimmed edges). Stored tightly covered, the squares will keep at room temperature for about 2 days.

This savory Greek pie, one of my favorites, makes a great vegetarian main dish for Thanksgiving. You can make the filling days before you assemble the pie; you can also make the whole pie ahead, wrap it well and freeze it. Like all winter squash, pumpkin is an excellent source of vitamin A, in the form of beta carotene, and a very good source of vitamin C, potassium, dietary fiber and manganese.

Greek Pumpkin and Leek Pie

pumpkin,

extra virgin olive oil

leeks

garlic cloves, minced

dill

mint

nutmeg

feta cheese (about 4 ounces)

Salt

pepper

Preheat the oven to 425 degrees. Cover a baking sheet with foil. Place the pumpkin pieces on the baking sheet, drizzle 1 tablespoon of the olive oil on top and cover tightly with foil. Place in the oven, and roast for 1 1/2 hours or until thoroughly tender. Remove from the heat, transfer to a strainer or a colander set over a bowl or in the sink, and allow to cool and drain. Turn the oven down to 375 degrees.

Peel the cooled pumpkin, and place in a large bowl or in a food processor fitted with the steel blade. Purée coarsely or mash with a fork. Stir in the herbs, nutmeg and feta. Season to taste with salt and pepper.

Heat 1 tablespoon of the olive oil over medium heat in a large, heavy nonstick frying pan. Add the leeks. Cook, stirring, until tender and just beginning to color, five to 10 minutes. Add the garlic, and continue to cook until fragrant, 30 seconds to a minute. Remove from the heat, and add to the pumpkin. Beat the eggs, and stir into the pumpkin mixture.

Brush a 10- or 12-inch tart pan or cake pan with olive oil and layer in seven sheets of phyllo dough. Place them not quite evenly atop one another, so that the edges overlap the sides of the pan all the way around. Brush each sheet with olive oil (or a mixture of olive oil and melted butter) before adding the next sheet. Fill with the pumpkin mixture, and fold the edges over. Brush the folded-over phyllo with olive oil, then layer five more sheets of dough over the top, brushing each with olive oil (or a combination of melted butter and olive oil). Crimp the edges into the sides of the pan. Pierce the top of the pie in several places with a sharp knife. Bake in a 375-degree oven for 40 to 50 minutes until the top is golden brown. Serve warm or at room temperature. Recrisp the crust if necessary in a low oven for 10 to 20 minutes.

Top 27 phyllo recipes from across the web

The most viewed phyllo recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

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Kanafeh (Middle Eastern Cheese and ...

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Spanakopita

Basic Phyllo Dough

Phyllo Dough Pizza

Maison Alephs Sesame-Halvah 1,001 F...

Greek Pumpkin and Leek Pie

Tiropitas

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Chicken Pastilla

Apricot Tart With Pistachios

Easy Honey Baklava

Easy Baklava

Walnut, Cinnamon and Halloumi Bakla...

Moroccan Chicken Pie

Plăcintă cu Telemea si Marar | Roma...

Mini Knafeh With Rose and Pistachio

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Top 27 phyllo recipes from across the web

The most viewed phyllo recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegetables Wellington (The Ultimate...

Butternut Squash and Fondue Pie Wit...

Greek Yogurt and Strawberry Phyllo ...

Kanafeh (Middle Eastern Cheese and ...

Everything-Spice Phyllo Crackers

Spanakopita

Basic Phyllo Dough

Phyllo Dough Pizza

Maison Alephs Sesame-Halvah 1,001 F...

Greek Pumpkin and Leek Pie

Tiropitas

Zucchini and Roasted Sweet Corn Pro...

Chicken Pastilla

Apricot Tart With Pistachios

Easy Honey Baklava

Easy Baklava

Walnut, Cinnamon and Halloumi Bakla...

Moroccan Chicken Pie

Plăcintă cu Telemea si Marar | Roma...

Mini Knafeh With Rose and Pistachio

Phyllo Pastry With Fresh Figs and R...

Pistachio Baklava with Orange-Carda...

Moroccan pastilla

Tik Tok Phyllo Crinkle Cake

Baked Brie Bites Recipe

Tiropitas

Bougatsa (Greek Custard Pie)

The most viewed phyllo recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine