All products are independently selected by our editors. If you buy something, we may earn an affiliate commission.<\/p>\n<\/div>\n
Our recipes with phyllo (sometimes spelled filo) pastry go beyond that ever-so-famous traditional Greek spinach pie called spanakopita<\/a>. They go beyond Balkan burek<\/a>. They make up a short but diverse list of sweet and savory treats you can create with this freezer-aisle miracle<\/a>.<\/p>\n Now, a warning: The total time it takes to make any dish involving phyllo is, well… It\u2019s not a zippy process. You\u2019ve got to refrigerate frozen phyllo for about 8 hours or overnight to allow it to thaw, then leave it at room temperature for another hour or two until all the sheets are pliable. (This will help you avoid cracks, and you really can\u2019t rush the process.)<\/p>\n Once you\u2019re working with the thin layers, you\u2019ll need to brush or spritz each with butter or olive oil. This takes time, so you\u2019ll want to keep the rest of the dough safe from the elements so that it doesn\u2019t dry out. (Which it tends to do. Quickly.) Plastic wrap<\/a> or a barely damp kitchen towel is best; parchment paper won\u2019t do the trick.<\/p>\n Okay? Okay! Here are our best ideas for using phyllo.<\/p>\n<\/div>\n Photograph by Rana Duzyol, Food Styling by Jesse Szewczyk, Prop Styling by Marina Bevilacqua<\/p>\n <\/p>\n <\/a><\/p>\n Drizzling the layers of phyllo with melted butter rather than brushing them is the secret to this airy pastry. And don\u2019t worry if the sheets\u200b\u200b \u200btear a bit: It\u2019s hard to tell once this phyllo dough recipe is fully assembled.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/figcaption><\/figure>\n<\/div>\n<\/li>\n Photo by Travis Rainey, Food Styling by Michelle Gatton, Prop Styling by Gerri Williams<\/p>\n <\/p>\n <\/a><\/p>\n So, you didn\u2019t use the whole box of store-bought stuff and you\u2019re looking for a dinner-friendly recipe to help you use up those last six sheets of phyllo dough. You\u2019ve found it.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/figcaption><\/figure>\n<\/div>\n<\/li>\n Photograph by Emma Fishman, food styling by Pearl Jones, prop styling by Stephanie Yeh<\/p>\n <\/p>\n <\/a><\/p>\n Shredded phyllo (you can buy it that way or slice up leftover sheets) turn into these delicate, crispy-crunchy, ghee-soaked pastry nests.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/figcaption><\/figure>\n<\/div>\n<\/li>\n<\/ul>\n<\/div>\n Michael Graydon & Nikole Herriott<\/p>\n <\/p>\n <\/a><\/p>\n What would a list of recipes for phyllo be without a savory, cheesy, bite-size cocktail party appetizer? This is the kind of flaky phyllo treat that\u2019s meant to nibble alongside an ice-cold martini<\/a>.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/figcaption><\/figure>\n<\/div>\n<\/li>\n Photo by Elinor Carucci<\/p>\n <\/p>\n <\/a><\/p>\n Also known as b\u2019steeya, this meat pie balances savory with sweet, pairing shredded chicken, onion, and herbs with ginger, golden raisins, almonds, cinnamon, and even a bit of powdered sugar.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/figcaption><\/figure>\n<\/div>\n<\/li>\n Photograph by Isa Zapata, Food Styling by Pearl Jones, Prop Styling by Dayna Seman<\/p>\n <\/p>\n <\/a><\/p>\n Don\u2019t call it a cheesecake. This showstopping cheese pie<\/em> gets finished with a drizzling of glossy guava syrup, which we\u2019ve discovered is also delicious on top of vanilla ice cream as well as on ricotta toast<\/a>.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/figcaption><\/figure>\n<\/div>\n<\/li>\n Photograph by Isa Zapata. \u00a0Food Styling by Kat Boytsova<\/p>\n <\/p>\n <\/a><\/p>\n This TikTok-famous \u201csheet cake\u201d went viral for a reason: It\u2019s dead simple, incredibly delicious, and wonderfully versatile. Go for rosewater and pistachios, dulce de leche and chocolate chips\u2014or go your own way.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/figcaption><\/figure>\n<\/div>\n<\/li>\n<\/ul>\n<\/div>\n Alex Lau<\/p>\n <\/p>\n <\/a><\/p>\n Unlike the more traditional triangle-shaped versions, this large-format spanakopita\u2014spinach, garlic, herbs, and feta cheese\u2014is crowned with a ruffly ring of golden brown phyllo pastry.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/figcaption><\/figure>\n<\/div>\n<\/li>\n<\/ul>\n<\/div>\n Photo by Richard Pierce<\/p>\n <\/p>\n <\/a><\/p>\n Baking queen Dorie Greenspan hides a base of almond cream made from almond flour, sugar, and eggs under the tidy row of apples in this comforting, elegant phyllo dessert.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/figcaption><\/figure>\n<\/div>\n<\/li>\n<\/ul>\n<\/div>\n Photo by Brian Leatart<\/p>\n <\/p>\n <\/a><\/p>\n This may look like apple pie, but it is, in fact, a strudel. A strudel uses a very thin dough\u2014in this case, phyllo\u2014that\u2019s rolled around the filling, while a pie recipe<\/a> will call for a thicker bottom crust. Bonus: You only need a baking sheet to make a strudel.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/figcaption><\/figure>\n<\/div>\n<\/li>\n<\/ul>\n<\/div>\n\n
![\"recipes](\"https:\/\/assets.bonappetit.com\/photos\/633f0b90f0e8c1f32f421cb6\/1:1\/w_320%2Cc_limit\/1006-cinnamon-crinkle-pie-lede.jpg\" "\\"recipes\\"")
<\/picture><\/span><\/p>\n<\/div>Recipes Cinnamon Crunch Crinkle Pie<\/span><\/h2>\n
\n
Recipes Ruffled Mushroom Pot Pie<\/span><\/h2>\n
Recipes Mini Knafeh With Rose and Pistachio<\/span><\/h2>\n
\n
Recipes Cheesy Sesame Phyllo Bites<\/span><\/h2>\n
\n
Recipes Moroccan-Style Chicken Pie<\/span><\/h2>\n
\n
Recipes Guava and Goat Cheese Phyllo Pie<\/span><\/h2>\n
Recipes Phyllo Crinkle Cake<\/span><\/h2>\n
\n
Recipes Spanakopita Pie<\/span><\/h2>\n
\n
Recipes Crispy Braeburn Apple and Almond Sheet Tart<\/span><\/h2>\n
\n
Recipes Autumn Apple Strudel<\/span><\/h2>\n