Phyllo Dough

Though this recipe calls for a raspberry garnish, feel free to swap in caramelized apples or toasted pistachios. When working with phyllo dough, make sure to keep the unused phyllo sheets covered as much as possible, as they tend to dry out quickly.

Mixing sorrel with spinach makes an outstanding spanakopita, but the combination is nothing new. The Greeks have been doing it for a long time and it makes a lot of sense. The distinctive tang of sorrel not only replaces the lemon juice often found in spinach fillings for spanakopita, but it also balances the brininess of the feta.

Phyllo dough can seem scary at first but once you understand that the sheer quantity of layers will mask the flaws of any individual sheet, you will gain confidence.

Hot, stuffed phyllo shapes called briouats are delectable appetizers. Folded into small triangles, cigar-shaped cylinders, or even rectangles, they come with an array of fillings, from spiced ground kefta to sweet milky rice. My favorite is this one with fresh unsalted cheese called jben—especially with a brushing of honey to give the crispy rolls a pleasing sweetness. Alternatively, dust the fried briouats with powdered sugar and cinnamon.

Potato samosas are one of the most popular Indian dishes, and one of the easiest to make. Traditionally, they’re a little larger than the ones this recipe yields, but regardless of size, the mix of warming spices, potatoes, and peas makes for a delicious appetizer or snack. And because these are baked instead of fried, they’re healthier. An easier alternative to using phyllo dough is to use wonton wrappers, but they will change the exterior texture from buttery and flaky to crispy and crunchy.

Epicurious member Uhlemann may have thought of one of the best pastry workarounds since the frozen pie shell. This recipe uses phyllo dough, and, once you get the hang of working with it, it’s easy, fast, and leakproof. Great for a brunch, this quiche can be made ahead and reheats perfectly.

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mediterranean classics, check out the video classes.

With more flavor than spinach triangles and packed with vitamins, these quickly became such a hit in our house; we like this so much we double the recipe when we make it because no one can eat just one.

Season the chicken a day ahead so it has time to absorb the flavors.

Sautéed mixed mushrooms become delectable appetizers when you combine them with garlic, feta, and horseradish sauce, then use the filling in flaky mini phyllo shells.

This phyllo pie is absolutely beautiful! I serve it often for brunch. It’s a version of the Greek spanakopita, but with mushrooms and a more complex flavor. You can make this recipe into filled triangles for appetizers or small individual 4-inch tortes for a showy presentation. The bread crumbs between the layers of phyllo add a wonderful crunch.

Crisp, flaky sheets of phyllo topped with sugar-coated Pluots celebrate simplicity and summer at once. Pluots, a cross between plums and apricots, are available at farmers’ markets and many supermarkets; feel free to substitute any other stone fruit. Have a clean, damp kitchen towel ready to cover the unused sheets of phyllo dough and keep them from drying out while you work.

Extra vegetables and a lighter crust make this comfort-food classic a smarter choice than traditional versions. Using store-bought phyllo dough cuts down on prep time.

This is something like a chicken pot pie, but far more exotic and quite wonderful. Like a chicken pot pie, it is serious work; it will keep you busy for a good solid hour. (You can, however, prepare the chicken filling and almond topping in advance and assemble it just before baking.) The sweet almond topping may deceive your guests into thinking it’s a dessert, but the savory chicken filling counters it perfectly. As always, when working with phyllo dough, make sure you keep the pieces that you are not working with covered with a damp towel; see Baklava (page 628) for more details.

Spanakopita is among the best-known Greek dishes in the States, though the leaden, soggy versions you often encounter here are wildly different from the cheese and spinach pies served in Greece. The key to making a light spanakopita is to use a relatively small amount of strongly flavored fillings, butter every layer of phyllo—which helps the pastry stay flaky, light, and crisp—and start with good feta. As always, when working with phyllo dough (page 629), make sure you keep the pieces that you are not working with covered with a damp towel; see Baklava (page 628) for more details.

If you ask me, baklava is a two-person job, and even at that it’s a difficult one. I curse and fret during the production, but in reality there is no way to make such a huge quantity of dessert in such a reliable manner. And this is among the most wonderful, foolproof, impressive, and delicious desserts on the planet. A lasagne pan is about the right size; if you need to buy a pan, look for one that measures about 16 × 10 × 2 inches. You will also need a 1-inch brush (paintbrushes, bought at the hardware store, are cheaper than and identical to so-called pastry brushes). Two possible variations (there are dozens, but these are the simplest): Substitute hazelnuts, almonds, or unsalted pistachios (the best, but the most expensive) for the walnuts, and add about 2 tablespoons orange-flower water or rose water to the syrup after cooking it. With thanks to Virginia Christy and her brother Sem.