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 ...

Phyllo is a type of unleavened dough typically made from flour, water, oil and a bit of vinegar (depending on the recipe) that is rolled and stretched into paper-thin sheets. While phyllo is often ...

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 ...

Ialways thought everyone agreed with me that phyllo pastry was easy to work with. After all, you buy the pastry in ready-to-use form, and all you have to do is add some sort of filling and bake it. To ...

To prepare the phyllo pastry strudel with sausage and spinach, first make a lengthwise incision in the sausage (1) and remove the casing (1). In a pot heat a little oil and add the crumbled sausage (3 ...

Just when you thought you couldn't stand to look at another egg, there's a carton staring at you in the refrigerator. Or perhaps you have leftover asparagus, the harbinger of spring often served as a ...

Preheat the oven to 350 degrees. Have ready a 9-inch deep-dish pie plate. In a medium bowl, whisk together the eggs, milk, half-and-half, cheese, flour, Italian seasoning, salt and pepper. Set aside.

When it comes to flaky, buttery pastry, I’m an equal opportunity eater, but that doesn’t mean that all flaky pastry is the same. Puff pastry and phyllo dough are two important flaky doughs. Both are ...