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 ...

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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 — ...

If you’re intimidated by those paper-thin sheets of phyllo dough, then we’ve got some appetizer recipes that will give you finger food confidence for your next cocktail party or multicourse dinner ...

A great savory strudel made with phyllo dough; easy and delicious to make. It can be made ahead and even frozen for up to three months. A great dinner idea that your family and guests will love, ...

2 pounds ricotta cheese 2¾ cups sugar, divided use 3 tablespoons unsalted butter, room temperature, plus additional melted butter if desired 1 tablespoon lemon peel, finely grated 2 teaspoons orange ...

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 ...

If you’re looking for some easy recipes this holiday season (and beyond), consider stocking up on some phyllo dough. While you can make it yourself, as my Hungarian grandmother did, you can buy it ...

Phyllo, filo or fillo — it’s all the same thing. The ultra-thin sheets of unleavened dough can be tricky to work with because of its delicate nature. But don’t let that dissuade you from enjoying the ...