Type what you have

Ingredients

• ✓ phyllo dough
• salmon
• basil pesto
• olive oil

Instructions

1. 1 Gather ingredients. Preheat the oven to 350 degrees F (190 degrees C). Line a baking sheet with parchment paper and set aside.
2. 2 Pat the salmon fillets dry with paper towel and season with salt and pepper. Lay skin-side down on a cutting board or plate and top each fillet with a tablespoon of pesto, or more to taste, ensuring the entire top of the fillet is evenly covered. Set aside while you prepare the phyllo.
3. 3 Lay a sheet of phyllo flat on a work surface and brush with olive oil. Lay another sheet on top, brushing with oil. Repeat process for a total of four sheets, leaving the top of the last sheet dry.
4. 4 Place one of the prepared salmon fillets at the bottom of the stack of phyllo sheets with the pesto side facing up. Roll over once, so the skin side is facing up, then fold over the sides. Brush all over with oil.
5. 5 Continue rolling until the end of the phyllo, then place on the parchment-lined baking sheet with the pesto side facing up and brush the top with oil. Score the top 2 to 3 times to allow steam to release.
6. 6 Bake parcels in the preheated oven for 20 to 25 minutes, until the phyllo is golden brown. Remove from oven and let rest a minute or two before serving.

By Diana Moutsopoulos

Ingredients

• ✓ phyllo dough
• feta cheese
• egg
• olive oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans.
2. 2 Mix feta cheese and eggs together in a bowl for the filling.
3. 3 Lay one sheet of phyllo on a work surface and brush liberally with olive oil. Top with another sheet and brush again with oil. Repeat for a total of four sheets, but do not brush the top of the fourth sheet. Transfer the stack of oiled sheets to one of the prepared cake pans. Drape over the bottom of the pan, trying not to be too perfect about it; you want some folds and wrinkles in the phyllo.
4. 4 Spread 1/2 of the filling over the phyllo in an even layer. Fold the overhanging phyllo over the filling, again letting natural folds and wrinkles occur. Loosely lay one sheet of phyllo over the top, brush with oil, and use the oiled brush to pat down the sides all around the circumference of the cake pan.
5. 5 Repeat Steps 3 and 4 with remaining phyllo, oil, and filling to assemble the second pie.
6. 6 Bake both pies in the preheated oven until the tops are a deep golden brown, 45 to 55 minutes. Let cool slightly before slicing. Serve warm or at room temperature.

By Diana Moutsopoulos

Ingredients

• ✓ phyllo dough
• salmon fillet
• butter
• salt
• black pepper
• dijon mustard

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Cut the filets into log shaped pieces, about 2 inches wide by 5 inches long, keeping the filet portions separate. Take 2 sheets of phyllo dough, placing one on top of the other, and brush lightly with melted butter, covering the one side completely.
3. 3 Place a portion of salmon (6 ounces), on the edge, nearest you, of the phyllo dough. Sprinkle with salt and pepper to taste. Coat the portion of salmon with 1 tablespoon of Dijon mustard.
4. 4 Fold the phyllo dough, nearest you, over the salmon and make one complete wrap. Take the sides of the dough and fold them towards the center, and continue rolling up the dough. Brush all sides with butter, covering completely and place on a cookie sheet. Repeat steps for remaining portions of salmon.
5. 5 Bake in preheated oven for 20 minutes or until phyllo dough is golden brown.

By Heidi S

Ingredients

• ✓ phyllo dough
• feta cheese
• sour cream
• cottage cheese
• cream cheese
• egg
• milk
• vegetable oil

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet lightly.
2. 2 Mix feta cheese, sour cream, cottage cheese, cream cheese, and eggs together in a bowl. Whisk milk and oil together in a small bowl.
3. 3 Brush milk-oil mixture over 3 sheets of phyllo dough and stack together. Place some of the cheese mixture in a straight line on one end of the dough. Roll up tightly to form a spiral shape. Transfer spiral to the baking sheet. Repeat with remaining milk-oil mixture, phyllo dough, and cheese mixture.
4. 4 Bake burek in the preheated oven until golden brown, about 40 minutes.

By An Ko

Ingredients

• ✓ phyllo dough
• onion
• garlic
• olive oil
• mushroom
• spinach
• egg
• ricotta cheese
• parmesan cheese
• sour cream
• bread crumb
• parsley
• butter
• sesame seed

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Saute onion and garlic in oil in large saucepan until onion is translucent. Add mushrooms and spinach and continue cooking until mushrooms have released their juices and spinach has wilted. Continue cooking until liquid has evaporated. Remove from heat.
3. 3 Beat eggs slightly in large bowl. Add ricotta and parmesan, sour cream, bread crumbs and parsley to eggs. Drain excess liquid from vegetables, then add to cheese mixture. Stir until well blended.
4. 4 Brush some of melted butter on large baking sheet. Count out 6 phyllo leaves and carefully lift them up and lay flat on buttered baking sheet.
5. 5 Spread filling over middle of leaves, leaving a 3 inch border all around. Brush edges with butter.
6. 6 On top of the filling, lay down 2 leaves of phyllo at a time, brushing top leaf with butter each time. After 4 pairs, fold corners of all phyllo leaves up over filling, and brush with butter.
7. 7 Lay down 2 more pairs of leaves, buttering top leaf of each pair. Tuck edges under torta, corners first, then sides. Sprinkle top with sesame or poppy seeds.
8. 8 Bake at 375 degrees F (190 degrees C) for 50 minutes or until filling is set and phyllo is crisp and golden. Allow to rest 10 minutes before slicing.

By Christine L

Ingredients

• ✓ phyllo dough
• butter
• halibut fillet
• salt
• pepper
• dill
• lemon juice
• whipping cream
• green onion

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Lightly butter 1 sheet of phyllo dough. Lay another sheet directly on top of the first sheet, and lightly butter it. Repeat with remaining 2 sheets of phyllo. Cut sheets in half.
3. 3 Season halibut fillets with salt and pepper. Place a fillet near the bottom edge of one of the halved sheets of phyllo. Sprinkle with dill. Fold in the sides of the phyllo, then roll the fillet. Place on a baking sheet, and lightly brush with butter. Repeat with remaining fillet.
4. 4 Bake in a preheated oven until pastry is puffed and golden brown, about 12 to 15 minutes.
5. 5 Meanwhile, bring lemon juice to a boil in a small saucepan over high heat. Boil until almost evaporated. Reduce heat to medium, and stir in cream. Simmer until cream thickens somewhat. Stir in green onions, and season with salt and pepper. Serve halibut on a pool of sauce.

By JAYDA

Ingredients

• ✓ phyllo dough
• ground chicken
• shallot
• marsala wine
• paprika
• cumin
• garlic powder
• red pepper flake
• parsley
• butter
• chicken broth
• heavy cream
• sour cream
• paprika
• salt
• cayenne pepper

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 In a medium bowl, mix together the ground chicken, shallots, wine, paprika, cumin, garlic powder, and red pepper flakes.
3. 3 Lay out one phyllo sheet on a clean surface, and brush with a light layer of melted butter. Place another sheet on top. Form a 1/2 inch thick strip of the chicken mixture along the long side of the sheets of dough. Roll up like a long cigar, dabbing the end of the dough with a little butter to seal. Cut into 3 inch sections to make cigars. You should get 3 cigars per roll. Place the cigars in a baking dish, and repeat the process with the remaining dough and filling.
4. 4 Bake for 18 minutes in the preheated oven, or until the rolls are deep golden brown and crispy.
5. 5 While the cigars are baking, whisk together the cream, sour cream, paprika, salt, and cayenne pepper in a small saucepan over medium heat. Cook and stir just until the sauce is hot. Do not boil. Remove from heat and serve as a dipping sauce for the cigars.

By Sabrina Bingham

Ingredients

• ✓ phyllo dough
• spinach
• feta cheese
• mozzarella cheese
• processed cheese food
• butter
• white vinegar
• garlic powder
• salt
• pepper

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 In a large bowl, combine the spinach, feta cheese, mozzarella cheese, processed cheese food, 1/2 the butter, vinegar, garlic powder, salt and pepper. Mix well and set aside.
3. 3 Place a layer of phyllo dough into the bottom of a lightly greased 2-quart casserole dish. Spread the spinach and cheese mixture into the dish and top with 4 layers of phyllo dough, spraying each layer with butter-flavored cooking spray. Drizzle the remaining butter over the top.
4. 4 Bake at 425 degrees F (220 degrees C) for 20 minutes.

By ROMDI

Ingredients

• ✓ phyllo dough
• ground beef
• allspice
• paprika
• salt
• pepper
• potato
• onion
• butter

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Cook and stir ground beef in a large nonstick skillet over medium heat until browned and crumbly, 5 to 7 minutes; drain fat. Stir in allspice, paprika, salt, and pepper. Transfer mixture to a large bowl and stir in potato and onion.
3. 3 Stack two sheets phyllo dough on a work surface. Spoon 1/8 of the beef mixture down one long edge of the stack, then roll phyllo around filling into a tube. Coil the tube into a snail shape and place onto an ungreased baking sheet. Repeat to make seven more burek, placing finished coils up against one another to keep them from unrolling. Brush melted butter over the tops.
4. 4 Bake in the preheated oven until golden brown, 20 to 30 minutes.

By mms09

Ingredients

• ✓ phyllo dough
• spinach
• vegetable oil
• onion
• feta cheese
• swiss cheese
• parmesan cheese
• egg
• parsley
• cinnamon
• butter

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place spinach in a steamer on top of 1 inch of boiling water, and cover. Cook until tender, about 2 to 6 minutes. Drain and press to remove all water. Meanwhile, heat oil in a large skillet over medium heat. Sauté onion until tender, but do not brown. Stir in cooked spinach and continue cooking until all moisture has evaporated. Remove from heat and cool to room temperature.
3. 3 In a large bowl combine feta cheese, Swiss cheese, Parmesan cheese, eggs, parsley and cinnamon. Stir in spinach and onion mixture.
4. 4 Brush the bottom of a 17x11-inch jelly roll pan with butter. Place 1 sheet of dough in the bottom of the pan; brush with butter. Spread spinach and cheese mixture over dough. Continue layering with remaining dough, brushing every other sheet with butter. Tuck edges of dough under. Brush top sheet with butter. Using a sharp knife, score top layer into diamonds.
5. 5 Bake in preheated oven for 40 minutes, or until golden brown.

By Bea Gassman

Ingredients

• ✓ phyllo dough
• red potato
• cabbage
• butter-flavored cooking spray
• corned beef
• swiss cheese
• white wine
• mustard
• black pepper
• garlic powder
• butter

Instructions

1. 1 Place potatoes into a large saucepan, cover with water, and bring to a boil. Cook over medium-low heat until potatoes are tender, about 15 minutes; drain well.
2. 2 Meanwhile, place cabbage into a second saucepan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until cabbage is tender and softened, about 15 minutes; drain well.
3. 3 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish with butter-flavored cooking spray.
4. 4 Lightly toss potatoes, cabbage, corned beef, and Swiss cheese in a large bowl until well combined.
5. 5 Stir together white wine, mustard, black pepper, and garlic powder in a medium bowl until smooth; mix into corned beef mixture until incorporated. Spread mixture into the prepared baking dish.
6. 6 Lay a phyllo sheet onto a work surface, spray with cooking spray, and lay over casserole, folding the overhang back over the dish; spray the dry side of the overhang with more cooking spray. Repeat three more times, spraying, folding, and respraying phyllo sheet each time. Brush the top of last phyllo sheet with melted butter.
7. 7 Bake in the preheated oven until phyllo sheets are crisp and browned and filling is hot, 45 to 55 minutes.

By Jeannine Ross

Ingredients

• ✓ phyllo dough
• butter
• all-purpose flour
• milk
• salt
• nutmeg
• feta cheese
• egg
• kefalotiri cheese
• parsley
• butter

Instructions

1. 1 Melt 6 tablespoons butter in a small saucepan over medium-low heat. Whisk in flour until smooth and cook, stirring constantly, for 2 minutes. Gradually pour in milk, stirring constantly with a whisk or wooden spoon. Add salt and nutmeg, stirring occasionally, until white sauce is bubbly and thickened, 5 to 10 minutes.
2. 2 Mash feta cheese in a large bowl with a fork; stir in beaten eggs, grated kefalotiri, and parsley. Pour in hot white sauce and mix well.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Lightly brush a 9x13-inch baking dish with melted butter.
4. 4 Line the prepared baking dish with a sheet of phyllo dough and brush it with melted butter; keep remaining phyllo sheets covered with plastic wrap while you work. Repeat with 1/2 of the phyllo sheets, brushing each sheet with butter, and letting them come up the sides of the baking dish. Pour in cheese filling.
5. 5 Lay remaining pastry sheets on top of filling, brushing each with butter. Brush the top of the last sheet with butter, then use a sharp knife to score the top sheets into strips about 3 inches wide from one end of the baking dish to the other.
6. 6 Bake in the preheated oven until pastry is golden brown and crisp, about 45 minutes. Let stand for 5 minutes, then cut into squares and serve hot.

By Maine_diner

Ingredients

• ✓ phyllo dough
• olive oil
• onion
• green onion
• garlic
• spinach
• parsley
• feta cheese
• ricotta cheese
• egg
• olive oil

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly oil a 9-inch square baking pan.
2. 2 Heat 3 tablespoons olive oil in a large skillet over medium heat. Sauté chopped onion, green onions, and garlic in the hot oil until soft and lightly browned, about 5 minutes.
3. 3 Stir in spinach and parsley, adding spinach in batches if it doesn't all fit in the pan at once, and continue to saute until spinach is limp and excess liquid has evaporated, about 5 minutes. Remove from the heat and set aside to cool.
4. 4 Mix feta cheese, ricotta cheese, and eggs in a large bowl until well combined. Stir in spinach mixture. Lay one sheet of phyllo dough in the prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top and brush with olive oil. Repeat the process with two more sheets of phyllo dough; the sheets will overlap the pan.
5. 5 Spread spinach and cheese mixture into the pan. Fold any overhanging dough over the filling. Brush with oil.
6. 6 Layer the remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into the pan to seal the filling.
7. 7 Bake in the preheated oven until golden brown, 30 to 40 minutes.
8. 8 Cut into squares and serve while hot.
9. 9 Enjoy!

By SILVERWOLF

Ingredients

• ✓ phyllo dough
• mixed vegetable
• egg
• olive oil
• garlic
• feta cheese
• butter
• salt
• pepper
• dill weed
• onion powder

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch casserole dish with olive oil.
2. 2 Place vegetables in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes; drain.
3. 3 Meanwhile, in a large bowl combine egg, 1 tablespoon olive oil, garlic, feta cheese and melted butter. Stir in salt, pepper, dill and onion powder. Fold steamed vegetables into egg mixture.
4. 4 Lay 4 sheets phyllo dough in the prepared dish and brush with olive oil. Lay 4 more sheets of dough in the dish, so that the edges overlap in the pan but most of the dough extends beyond the sides of the dish.
5. 5 Spoon vegetable mixture into dish and fold dough across the top. Brush with olive oil.
6. 6 Bake in preheated oven for 30 to 35 minutes.

By Anne Buchanan

Ingredients

• ✓ phyllo dough
• white rice
• garlic
• lamb
• lemon
• potato
• egg
• lemon zest
• parsley
• mint
• feta cheese
• olive oil
• beef broth
• oregano
• black pepper
• egg
• butter

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
2. 2 Lightly brush a 9x13 inch pan with melted butter. Place 1 phyllo sheet in pan and lightly brush with butter. Continue adding phyllo sheets for a total of 12, brushing each one lightly with butter (you don't need to completely cover each phyllo sheet with butter).
3. 3 Spread cooked rice over phyllo, then sprinkle with minced garlic. Add lamb in an even layer, and sprinkle with lemon juice. Place 1 cup diced potatoes over lamb.
4. 4 Arrange quarters of eggs, then sprinkle with parsley, mint and lemon zest. Add crumbled feta cheese.
5. 5 Pour on olive oil and beef broth. Sprinkle with oregano and pepper. Finally, add beaten egg.
6. 6 Top with remaining 12 phyllo sheets brushed lightly with melted butter.
7. 7 Bake for 40 to 50 minutes at 325 degrees F (165 degrees C). during the last 10 minutes, raise the temperature to 350 degrees F (175 degrees C). Remove from the oven and cool on a rack for 15 minutes. Cut into diamonds or squares and serve warm.

By Christine L

Ingredients

• ✓ phyllo dough
• cayenne pepper
• salt
• water
• garlic
• lemon juice
• mint leaves
• greek yogurt
• sesame seed
• butter
• water
• plain greek yogurt
• egg
• water
• tomato sauce
• allspice
• cayenne pepper
• black pepper
• paprika
• cinnamon
• coriander
• cumin
• pine nut
• currant
• garlic
• ground lamb
• salt
• onion
• olive oil

Instructions

1. 1 Heat olive oil in a saucepan over medium-high heat. Add onion, salt, and lamb. Break up lamb into small crumbles. Cook, occasionally stirring, until most of the liquid evaporates, about 8 minutes. Toss in garlic, currants, pine nuts, cumin, coriander, cinnamon, paprika, black pepper, cayenne, and allspice. Cook and stir for 1 minute.
2. 2 Pour tomato sauce into lamb mixture. Add water, stir, and reduce heat to medium. Cook until lamb mixture dries up and you can stir it without seeing liquid on the bottom of the pan, 20 to 30 minutes. Turn off the heat and let cool completely before using.
3. 3 In the meantime, combine egg, yogurt, water, and butter in a bowl. Whisk together thoroughly.
4. 4 Preheat the oven to 400 degrees F (200 degrees C). Butter a round baking pan or sheet pan.
5. 5 Place 2 sheets of phyllo on your work surface. Keep remaining sheets covered with a damp towel. Sprinkle some egg wash lightly on top and spread using a pastry brush. Layer on 2 more sheets, one at a time, brushing some more egg wash over each.
6. 6 Line 1/3 of the lamb filling along one wide edge of the phyllo. Roll pastry up starting from filling side and place it against the edge of the pan. Brush more egg wash on top.
7. 7 Shape and fill 2 more rolls with remaining phyllo, most of the egg wash, and filling. Wrap rolls along and inside the first one, filling the pan, and brush with egg wash. Sprinkle sesame seeds on top.
8. 8 Bake in the preheated oven until browned and crisp, 35 to 40 minutes. Let cool for 15 minutes.
9. 9 Combine yogurt, mint, lemon juice, and garlic for the yogurt sauce. Mix in enough water to achieve the desired consistency for dipping. Season with salt and cayenne. Cut börek into wedges and serve with yogurt sauce.

By John Mitzewich

Ingredients

• ✓ phyllo dough
• green chile pepper
• cilantro
• oil
• black pepper
• cardamom
• cinnamon
• chili powder
• turmeric
• coriander
• cumin
• salt
• ginger root
• garlic
• onion
• ground beef
• bay leaf
• cumin seed
• vegetable oil
• pea
• potato

Instructions

1. 1 Bring a medium saucepan of lightly salted water to a boil. Stir in potatoes and peas; cook until potatoes are tender but still firm, about 15 minutes. Drain, mash together, and set aside.
2. 2 Meanwhile, heat 2 tablespoons oil in a large saucepan over medium-high heat. Add cumin seeds and bay leaf; stir until fragrant and seeds are browned. Add ground beef and onions; cook until beef is browned and crumbly and onions are soft, about 5 to 7 minutes.
3. 3 Stir in garlic and ginger. Season with salt, cumin, coriander, turmeric, chili powder, cinnamon, cardamom, and black pepper. Stir in the mashed potato mixture. Remove from heat and chill in the refrigerator for 1 hour, or until cool.
4. 4 Heat 1 quart of oil in a deep saucepan over medium heat.
5. 5 Mix cilantro and green chile peppers into potato and beef mixture. Place approximately 1 tablespoon of the mixture onto each phyllo sheet. Fold sheets into triangles, pressing edges together with moistened fingers.
6. 6 Lower samosas carefully into the hot oil in batches. Fry until golden brown, about 3 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining samosas. Serve warm.

By sassyangelkiwi Donna-Maree Aus

Ingredients

• ✓ phyllo dough
• butter
• egg white
• everything bagel seasoning

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Cut 2 sheets of parchment paper to fit on a baking sheet.
2. 2 Place 1 sheet of parchment on a flat work surface. Gently place 1 sheet of phyllo dough on top. Brush lightly with butter right up to the edges, being careful not to tear the sheet. Place another sheet of phyllo on top. Press down to remove any air pockets, and brush with butter. Repeat 3 more times. On the 5th sheet, brush with egg white instead of butter. Sprinkle with 1/2 of the bagel seasoning.
3. 3 Cut the phyllo into 40 squares, or into the shape of your choice, using a pizza cutter. Slide the whole parchment sheet onto the baking sheet.
4. 4 Bake in the preheated oven until lightly browned, 6 to 8 minutes. Keep a close eye on them, as they tend to brown quickly. Remove parchment sheet from baking sheet and let cool.
5. 5 Repeat process with remaining ingredients. Let cool and serve immediately, or store at room temperature in a sealed container.

By France Cevallos

Ingredients

• ✓ phyllo dough
• butter
• chocolate hazelnut spread

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Place one sheet of phyllo dough on a work surface. Brush half the sheet with butter; fold sheet over.
3. 3 Spread about 1 tablespoon chocolate-hazelnut spread in a 1/2-inch strip 1 inch from the bottom and sides of the folded phyllo. Spread butter over remaining dough surface.
4. 4 Fold the sides of the phyllo dough over the ends of the chocolate layer, and roll into a cigar shape, starting from the bottom. Place on a baking sheet. Repeat with remaining phyllo, butter, and chocolate-hazelnut spread.
5. 5 Bake in the preheated oven until golden brown, about 10 minutes.

By ainsliek

Ingredients

• ✓ phyllo dough
• butter
• ricotta cheese
• white sugar
• egg
• orange zest
• vanilla extract
• nutmeg
• raspberry
• confectioners' sugar

Instructions

1. 1 Drain ricotta cheese in a sieve for 20 minutes; set aside.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Spray 6 3-inch loose-bottomed tart pans with nonfat cooking spray.
3. 3 Leave phyllo sheets in a stack and use a ruler to trace 6 5-inch squares onto top sheet (3 squares across and 2 squares down). Using a sharp knife, cut along traced lines, through all 5 sheets of dough. Immediately line each tart pan with 5 sheets of dough, lightly brushing melted butter or margarine between each layer. Trim edges of dough.
4. 4 In a medium mixing bowl, combine ricotta, sugar, egg, orange rind, vanilla extract, and nutmeg. Beat with electric mixer until smooth. Pour an equal amount of mixture into each tart pan.
5. 5 Bake in preheated oven for 25 minutes, until golden brown. Cool tarts slightly, then arrange raspberries on top. To serve, remove tarts from pans and sprinkle with confectioners' sugar.

By Violet

Ingredients

• ✓ phyllo dough
• shallot
• garlic
• white pepper
• vermouth
• brie cheese
• butter

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Stir the shallot, garlic, white pepper, and vermouth together in a small bowl; set aside. Cut the rind off the top of the brie cheese, leaving a 1/4-inch lip around the edge. Place the brie cheese onto a baking sheet, and spoon the shallot mixture over top. Fold the phyllo sheets in half to make square pieces. Wrap the brie with the phyllo squares, tucking the edges underneath of the brie cheese. Trim the corners if needed to avoid tucking too much pastry underneath. You want complete enclosure, but without too much overlap. Brush the top with melted butter to make the pastry brown in the oven.
3. 3 Bake in the preheated oven until the phyllo has turned golden brown and the brie cheese is very soft, about 20 minutes. Serve warm.

By Merrittorious

Ingredients

• ✓ phyllo dough
• brie cheese
• raspberry jam
• butter
• honey
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Slice the brie into squares about ½ inch thick and 1 to 1 ½ inches wide.
3. 3 Roll out 1 sheet of phyllo dough vertically on a large work surface. Brush the bottom half of the dough with melted butter, then fold the top half over onto itself.
4. 4 Place 1 piece of cheese in the bottom center of the dough, about 2 inches from the edges. Spoon about 2 teaspoons raspberry jam onto the cheese. Brush melted butter around the rest of the dough.
5. 5 Fold in the bottom 2 inches of dough over the cheese, then fold in both sides. Brush more butter onto the remaining dough, then carefully roll the filling upwards until it is wrapped fully. Brush more butter on top and set into the air fryer tray. Set air fryer to 375 degrees F (190 degrees C).
6. 6 Air fry in batches to avoid overcrowding until golden-brown, 4 to 5 minutes.
7. 7 Garnish with a thin drizzle of honey and a pinch of flakey salt. Serve immediately.

By Annie Campbell

Ingredients

• ✓ phyllo dough
• olive oil
• onion
• spinach
• salt
• feta cheese
• cottage cheese
• egg
• butter

Instructions

1. 1 Heat olive oil in a medium saucepan over medium heat. Slowly cook and stir onion until tender, about 5 minutes. Mix in spinach and salt. Stir in feta cheese, cottage cheese and egg. Cook and stir until thickened, 5 to 10 minutes. Reduce heat to simmer.
2. 2 Preheat oven to 400 degrees F (200 degrees C).
3. 3 Unroll phyllo dough sheets one at a time on a flat surface. Brush with unsalted butter. Cut into strips approximately 5 inches wide. Place 1 tablespoon of the onion, spinach and feta mixture at one end of each dough strip. Fold the end of the strip over the filling so that it forms a triangle. Continue folding the strip in triangles until a small, triangular stuffed pastry remains. Brush with unsalted butter. Repeat with remaining phyllo dough.
4. 4 Arrange stuffed triangles on a large baking sheet. Bake in the preheated oven 12 to 15 minutes, until golden brown. Serve warm.

By Kathleen

Ingredients

• ✓ phyllo dough
• sweet apple
• raisin
• currant
• cinnamon
• white sugar
• brown bread
• butter

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 In a bowl, combine apples, raisins, currants, cinnamon, sugar and bread crumbs. Stir well.
3. 3 Spread several sheets of pastry generously with melted butter and lay them on atop the other on a baking sheet. Spread the fruit mixture evenly over the top sheet, then roll the sheets up to form a log shape. Brush with melted butter again.
4. 4 Bake in preheated oven 30 minutes, until pastry is golden brown and fruit is tender.

By Heather

Ingredients

• ✓ phyllo dough
• ✓ phyllo dough
• bread crumb
• prosciutto
• spinach
• provolone cheese
• green onion
• banana pepper
• egg
• water

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Prepare a 10 inch springform pan with nonstick cooking spray. Layer 8 sheets of phyllo dough into the bottom and sides of the pan, allowing the phyllo to hang 1/4 inch over the sides. Sprinkle 1/3 of the bread crumbs evenly into the bottom of the pan. Layer with 1/3 each of the prosciutto, spinach, provolone, green onions, and banana peppers. Repeat twice more to form three layers. Lay the edges of the exposed phyllo over the torte, then layer the remaining 6 sheets of phyllo dough over the top. Tuck the edges of the phyllo dough into the sides of the pan. In a small cup, mix together the egg and water. Brush over the top of the pastry.
3. 3 Bake for 30 minutes, then cover loosely with aluminum foil. Continue baking until brown, about 45 minutes. Let stand 10 minutes before removing from pan and serving.

By AUTUMNHEARTS

Ingredients

• ✓ phyllo dough
• strawberry
• cottage cheese
• cream cheese
• sugar
• egg yolk
• egg
• vanilla extract
• lemon zest
• butter
• lemon juice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13x2-inch baking pan.
2. 2 Drain strawberries and reserve juice in a bowl. Chop into pieces and add any remaining juice to the bowl.
3. 3 Combine cottage cheese, cream cheese, 1/2 cup sugar, egg yolks, whole egg, vanilla extract, and lemon zest in a bowl. Blend together using an electric mixer on medium speed. Stir in the drained strawberries.
4. 4 Place phyllo dough sheets between dampened towels to keep moist.
5. 5 Place 1 phyllo sheet on the prepared pan. Brush with melted butter. Repeat until 1/2 of the sheets are left.
6. 6 Spoon the strawberry-cheese mixture over the top layer of phyllo; spread evenly. Layer the remaining phyllo sheets on top, brushing each with butter.
7. 7 Bake in the preheated oven until golden brown, about 1 hour.
8. 8 Combine 1/2 cup reserved strawberry juice, remaining 1/2 cup sugar, and lemon juice in a saucepan over medium heat. Cook into a thick syrup, about 5 minutes.
9. 9 Spoon hot syrup evenly over the baked baklava. Let cool before cutting into pieces.

By nguimond

Ingredients

• ✓ phyllo dough
• butter
• olive oil
• egg white
• parmesan cheese
• black truffle salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Cut 2 sheets of parchment paper to fit on a baking sheet. Combine melted butter and truffle oil in a small bowl.
2. 2 Place 1 sheet of parchment on a flat work surface. Gently place 1 sheet of phyllo dough on top. Brush lightly with the butter mixture right up to the edges, being careful not to tear the sheet. Place another sheet of phyllo on top. Press down to remove any air pockets, and brush with butter. Repeat 3 more times. Brush the 5th and last sheet with egg white instead of butter. Sprinkle with 1/2 of the Parmesan cheese, truffle salt, and pepper.
3. 3 Cut the phyllo into 40 squares, or into the shape of your choice, using a pizza cutter. Slide the whole parchment sheet onto the baking sheet.
4. 4 Bake in the preheated oven until lightly browned, 6 to 8 minutes. Keep a close eye on them, as they tend to brown quickly. Remove parchment sheet from baking sheet and let cool.
5. 5 Repeat process with remaining ingredients. Let crackers cool and serve immediately, or store at room temperature in a sealed container.

By France Cevallos

Ingredients

• ✓ phyllo dough
• pecan
• dark chocolate
• white sugar
• cinnamon
• butter
• orange juice
• honey
• water
• white sugar
• lemon juice
• semisweet chocolate
• butter

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 10x14-inch baking pan with butter.
2. 2 Mix pecans, dark chocolate, 3/4 cup sugar, and cinnamon in a bowl.
3. 3 Trim phyllo dough to fit prepared baking pan. Layer 8 sheets of phyllo dough in prepared baking pan, brushing each sheet with melted butter; sprinkle with 2 cups pecan mixture. Spread butter on 4 more sheets of phyllo and layer over pecans; sprinkle with 2 more cups pecans. Repeat layers with 4 more sheets of phyllo and remaining pecans. Pour any leftover butter over baklava.
4. 4 Cut through the top few layers of phyllo lengthwise, leaving bottom layer intact, to create 4 long rows. Make evenly-spaced zigzag cuts along each row to create 48 small triangles, again leaving bottom layer of phyllo intact.
5. 5 Bake in the preheated oven until phyllo dough is golden brown and flaky, about 1 hour; immediately finish cutting through to bottom layer of baklava.
6. 6 Bring orange juice, honey, water, 1/2 cup sugar, and lemon juice to a boil in a saucepan; reduce heat to medium and simmer until thickened, about 20 minutes. Pour sauce over baklava.
7. 7 Melt remaining 2 ounces semisweet chocolate and 1 teaspoon butter in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
8. 8 Drizzle chocolate over baklava. Cover and refrigerate until ready to serve.

By Robin C

Ingredients

• ✓ phyllo dough
• butter
• gianduja chocolate
• unsweetened chocolate
• mascarpone cheese
• white sugar
• egg yolk
• hazelnut liqueur
• egg white

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C.) Butter a 9 inch springform pan. Lay one sheet of phyllo dough in the pan. Tuck it into the pan and let the edges overhang the rim. Brush with butter and layer a second sheet of phyllo. Butter this sheet. Continue until you have used all four sheets of phyllo. End with butter. Use as little butter as possible. Cover the phyllo-filled pan with a damp cloth.
2. 2 In the top of a double boiler, heat gianduia chocolate and unsweetened chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
3. 3 In a large bowl, beat the mascarpone cheese until smooth. When no lumps remain, begin to beat in the sugar a little at a time. Beat in the egg yolks one at a time incorporating each yolk completely before adding the next. Finally beat in the melted and cooled chocolates and the liqueur.
4. 4 Beat the egg whites until they just get stiff. Do not over beat. Fold 1/3 of the egg whites into the cheese mixture, then quickly fold in the remaining whites until no streaks remain. Be careful not to deflate the whites as much as possible. Pour the filling into the phyllo-lined pan. Tuck the edges of the phyllo into the pan making a bit of a rim.
5. 5 Bake in the preheated oven for 45 to 60 minutes, or until filling is set. It will still seem a little loose in the center. When the cake appears done, turn off the oven, prop open the oven door with a wooden spoon and let the cake remain in the oven for another hour. Then place the cake in the refrigerator until completely chilled.

By SMQ1404

Ingredients

• ✓ phyllo dough
• yukon gold potato
• butter
• onion
• chicken bouillon
• salt
• pepper
• butter

Instructions

1. 1 Place potatoes into a pot with enough water to cover. Bring to a boil, and cook until tender. Drain, and set aside.
2. 2 While the potatoes are boiling, heat 1/4 cup butter in a large skillet over medium heat. Stir in onions, and cook until soft and translucent.
3. 3 In a large bowl, mash the potatoes until smooth. Mix in onion and butter mixture, crumbled bouillon, and salt and pepper to taste.
4. 4 Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
5. 5 Layer 3 sheets of phyllo dough one on top of the other, and cut this triple-layered sheet in half. Drop one spoonful of potato mixture into each phyllo piece. Roll dough around mixture, tucking ends under. Repeat this step with remaining sheets of phyllo dough to make 12 knishes. Brush with remaining 1/4 cup butter, and place on baking sheet.
6. 6 Bake in a preheated oven 30 to 40 minutes, or until golden brown.

By Cathy Johnston