Jif New Classics Recipe Contest Winner

For thousands of years Greeks have been using thick rich sheep and goat’s milk to make this rich custard pita pie. It’s a sweet, delicate pie, with it’s many layers of crispy phyllo leaves.

They’re made with crisp phyllo pastry {found in your grocer’s freezer section}, apple sauce, and vanilla. I think they’re some of the easiest {and prettiest!} apple turnovers I’ve ever made.

Mexicali phyllo wraps made a very welcome appearance on Sunday. I love the simple combination of flavors these wraps have. Make a little or allot – you can customize this recipe to do either. You can also customize the filling.

We liked the brie and honey combo then so why not try another variation, right? In fact I’ve kind of been on a brie kick lately, it’s so good! We went with the phyllo cups mainly because they make an …

As with any recipe that involves working with phyllo dough, the preparation takes some time but the end product is no doubt well worth it. Layers of crispy, buttery, flaky pastry that is light as air. Absolutely worth it. The …

Today’s post is a curry phyllo triangle. Phyllo paper is perfect for making appetizers. If you have never bought or used them, they are available at most grocery stores and are in the freezer section usually next to puff pastry …

I love phyllo cups because they are very easy to make, and you can put virtually anything in them.  Here I decided to do a chicken salad with goat cheese, scallions, shaved fennel, and dried cherries, but you could also …

I found a solution by using shredded phyllo dough instead of sheets of phyllo dough and baking it in individual molds. They tend to trap the syrupy goodness in their web instead of getting soaked and sticky. Since it’s the …

I’ve wanted to make baklava for YEARS. As a firm believer of the nuts-stink-in-desserts camp, this flaky treat has always made the cut. In fact, I’m pretty sure that for the first like, 15 years of eating this, I didn’t …

I didn’t want to show up with whole lobsters (especially since I knew she’d have tons of delicious food already!) so I came up with these little appetizers.  For some reason the flavor of lobster meat and Shitake mushrooms together …

I love the smell of baked apples and spices this time of year. Making these turnovers was an excuse to fill the kitchen with nostalgic, seasonal smells. And to eat crispy, flaky turnovers. This year, hand pies are all the …

This is my take on a classic Greek Spanakopita. I have left out the egg and used only the Mediterranean Delicacies Danish Feta which is creamy and delicious. I use olive oil instead of melted butter to brush down the phyllo and …

What do you think about a plum and guava marmalade turnover made with phyllo dough? Delicious right? They are ideal with the morning coffee or tea or my time…. afternoon snack. My favorite turnover filling is apple and cinnamon, but …

Last holiday season, I had a dinner party with Liren and Jean (Lemons and Anchovies) and gave each of them my Cranberry, Orange & Ginger Chutney. It was a perfect little gift for the holiday season. A few months later, …

The first thing I made was this  Pear Tart with Ginger and Vanilla  that I’d been wanting to try – it features a phyllo dough crust with a light filling of ricotta and I thought that the firmness of the …

If not prepared to deal with the properties of phyllo, the process of separating, brushing, and wrapping it seem quite cumbersome. If you are prepared, however, the process could not be simpler. Thankfully, preparing yourself is a simple job that …

I wanted to make her phyllo rolls but the filling was mostly olives and, as much as I love olive oil, I just do not care for olives. So I made up a mushroom filling to compliment the pistachios and …

We could eat beet burgers without buns, but I’m not going to lie, I like my burgers on a nice, big bun.  Instead, I scoured the kitchen to see what else I could create with the beets.  This phyllo pie …

This is a nice appetizer to serve your guests for Thanksgiving or anytime you entertain.  During the summer I make this with a Spanakopita filling and serve it with Tzazaki, but decided that a mushroom duxelles would be more appropriate …

Is it phyllo or fillo dough? Whatever the spelling, I haven’t made anything with these crispy flakey layers of buttery deliciousness in a couple years, which is such a shame. But, last week when I was picking up some frozen …

This recipe turned out better than I could have imagined. The phyllo cups were light and flaky, the perfect “container” for a delicious spanikopita-inspired filling of chopped spinach, feta and parmesan cheese, and chopped kalamata olives. The filling itself was …

I love Baklava—the Greek, Turkish, Lebanese rich, sweet pastry made of layers of phyllo dough filled with nuts and sweetened with syrup. Something about it just grabs me, which is surprising since I usually don’t like very sweet pastries. Perhaps …

If I was going with the traditional apple filling, I wanted to find a way to kick it up a bit. Shuffling through my shelves, I was lucky enough to find a bottle of brandy that did the trick. Soaking …

Spanakopita.  I love it.  Spinach, cheese, filo dough.  Yes please!  It’s the kind of thing I could eat for lunch and dinner…on the same day.  If I could only eat one thing for the rest of my life, spinach pie …

Baklava Mousse Cups Makes 30 mini cups Ingredients: Chocolate Caramel Mousse 1/2 cup sugar 3/4 cup plus 1-1/2 Tbsp heavy whipping cream 2-1/2 Tbsp salted butter, room temperature (or unsalted plus 1/4 tsp salt) 7 oz semisweet chocolate chips 3 …

Now, I could inundate you with the standard tailgating foods each week – you know – the salsa.  The potato salad.  The brownies and standard Jell-O shots.  But I love all of you too much to do that to you.  …

I tore out this recipe from the Bon Appétit: Restaurant Issue, September 2007.  It was created by Marisa Echhuarren and Francois Paniego, a mother-son cooking duo from Spain.  Tejas means “roof tiles” in Spanish.  These are delicate crackers made from …

A week ago, I actually catered my first little event. It was a great lesson in advance planning, menu building, and wine pairing, not to mention timing. While it was a lot of work, it was absolutely a lot of …

Well I don’t normally brag, but I must say my spanakopita is unbelievable and every single time I make it, it is a complete success.  Again, spanakopita is one of those pastries that is really easy to make, but it …

The star of the show is goat milk brie, (have you ever tried goat milk brie? It’s fabulous! I picked some up a few months ago for my Greek hubby and it has become a favorite), brown sugar, butter, slivered …

This was the dessert I made for Father’s Day – a riff on apple crisp and pie, tucked into crisp and buttery phyllo dough. The original idea for this came from somehow finding two boxes of phyllo dough in the …

Spinach & Goat Cheese Turnovers recipe by Laura C Martin from The Green Market Baking Book 1 tablespoon olive oil 1/2 green onion, thinly sliced 2 cloves garlic, minced 2 large bunches spinach, stemmed and chopped 2 ounces softened goat …

Pour the olive oil into a small pot and add the leeks, curry, wine and salt. Saute until soft, about 5 minutes. While the leeks are cooking, put the phyllo cups in the oven for just under 3 minutes. You …