Phyllo Dough

Along with shrimp puffs and the ubiquitous nut-coated cheese ball, some version of these tasty bites was all the rage at 1950s cocktail parties. They haven't lost their allure—just some fat and calories—in this slimmed-down incarnation that swaps reduced-fat hot dogs and crispy leaves of phyllo for the traditional fat-laden cocktail sausages and crescent-roll dough.

These individual desserts have a spiced fruit filling that's a modern version of mincemeat.

In Morocco every meal is a special occasion, and almond-paste sweets are always part of the menu. M'hanncha (snake) is made from rolled phyllo pastry coiled to look like a serpent. The orange-flower water and cinnamon flavorings are very North African, revealing the Persian influences in the region.

I use a French orange flower water, Vallauris brand, that I brought back from Nice. If your orange flower water is from the Middle East (most often Lebanon) you will need to use more to taste; the Middle Eastern-style is not as strongly flavored as the French version. I also use Athens brand phyllo (it says "fillo" on the box), which comes in a 1-pound container with two separate packages inside. Make sure to use unsalted pistachios. This baklava is actually not at all difficult to make, but take care not to press down on the layers of pastry as you layer and then cut them.

Get the irresistible flavor of samosas without all the frying. Phyllo (left over from Roasted Winter Vegetable Baklava ) makes an ingenious wrapper for our take on the popular Indian snacks, although the filling of garam–masala–spiced potatoes and peas is quite traditional. They bake up light and crisp, ready for a dip in chutney or raita. Serve these samosas with a salad for a vegetarian main course, or make smaller ones as appetizers.

This French-style tart deserves a sophisticated apple. Our top pick is the Braeburn, which is crisp and sweet-tart with a fruity, almost perfumed flavor. It's a perfect match for the delicate almond filling. The Gala apple makes a nice alternative.

A flaky phyllo crust, layered with butter and a pumpkin pie–spice sugar forms the crust for this silky well-spiced pie.

Spanakopita is a Greek spinach pie that has become one of the most beloved dishes on the menu. In addition to being a satisfying vegetarian entree, you can cut the casserole into small squares and serve as a substantial appetizer.

B'stilla, a traditional Moroccan recipe, was the inspiration for this savory pie. The dish consists of a spiced chicken filling sandwiched between layers of crisp phyllo pastry.

During a research trip to Budapest, food editor Paul Grimes ate his way through plates of wild mushrooms for dinner and servings of sweet strudels for dessert. When he returned, he came up with this elegant hors d'oeuvre of thin cylinders of phyllo filled with the woodsy intensity of mushrooms. Brushing the phyllo layers with duck or goose fat lends an authentic flavor; butter also works perfectly well.

Gael Greene shared these recipes with Epicurious from her new book, Insatiable. To learn more about Greene, read our Q&A. This is a recipe from my young bride days, before cholesterol was a health concern. But I believe holidays are the perfect excuse for excess. If you serve sixteen with this recipe, you'll feel half as guilty. I did four of these for Craig Claiborne's riotous sixty-seventh birthday party, where so many great chefs cooked that few guests even noticed my effort.

Not a fin in sight here—just a light, sweet finish to a healthy meal.

Panfried eggplant, walnuts, and cheese melt into each other and make a rich filling between crisp layers of phyllo in this hearty, meat-free pie.

These savory pies are filled with fish instead of the traditional squab.

Savor healthy sweets

Yufka (Turkish pastry sheets) are sold at Middle Eastern markets and online at bestturkishfood.com. Phyllo pastry can also be used. Unlike in many recipes, the pastry here isn't brushed with butter.