Make individual, lighter chicken potpies in just over an hour with this recipe, which yields six servings. The filling ...

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 ...

Take one long strip and fold it in half (so it’s half the length it was). Spray or brush the dough with olive oil. Place a small amount of the spinach filling along the short edge facing you. Roll the ...

This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking ...

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 ...

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 ...

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 ...

This is the kind of dish I dream about: A hunk of tender, white fish sitting on a cloud of golden-brown, crisp flakiness. Bits of sweet onions are tucked under the fish, while on top, a luxuriously ...

Duff Goldman encourages purchasing frozen puff pastry or phyllo dough to create simple vol-au-vent cups to fill with a ...

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 — ...