Every cook should have a few tricks up their sleeve; phyllo dough is one of our favorites. The paper-thin dough—which is common in Mediterranean and Middle Eastern cuisine—bakes up impossibly flaky ...

If you've never baked with phyllo dough or phyllo pastry (also known as "filo"), it's time to do so! It may seem fragile and tricky to work with the texture of phyllo—that feels more like crepe paper ...

What could be more tempting to party guests than a warm cheese appetizer they can pop right into their mouths? Several of them. That’s the beauty of these miniature cheese tarts prepared in purchased ...

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The Greek pie hortopita is the country cousin of familiar spanakopita (spinach pie). It's a spring dish, and in Greece it would be made with wild greens (horto) such as chervil, purslane, nettles, or ...

My all-time favorite dessert is cherry pie. Yes, I rank it higher than any chocolate concoction you can name. I even like the gluey, over-thickened versions served up in diners. But I admit I felt ...

RECENTLY, A WELL-MEANING person recommended Sharon Brenner’s “A Pie Project”—a digital cookbook devoted solely to Greek pies—specifically, the part where I could learn how to make phyllo dough from ...

Whether you spell it phyllo, filo, or fillo, the word means "leaf" in Greek. This unleavened pastry dough is one of the flakiest, crispiest, most dramatic ingredients you can keep in your freezer — ...

Sometimes leftovers and a new recipe cross paths at just the right moment. I was flipping through “Clodagh’s Weeknight Kitchen” by Clodagh McKenna (Kyle Books, 2021) and came across her recipe for a ...

Last week I explained how formative my first-ever bite of spanakopita was for me and how the Greek pie’s savory filling inspired my weeknight-friendly, spinach and feta pasta dish. This week, the ...

Puff pastry and phyllo (alternatively spelled “filo” or “fillo” and often referred to as ”phyllo dough” on store-bought packages) are both doughs that can be used in sweet and savory applications to ...