Phyllo dough, also known as filo, is a paper-thin pastry dough used in Middle Eastern, Mediterranean, and Balkan cuisines. Its signature flaky, crisp texture when baked has made it a staple in dishes ranging from savory pies to sweet pastries like baklava.
The magic of phyllo lies in its delicate layers that puff up into golden sheets of crunch. Whether you’re craving a cheesy spanakopita or a honey-soaked dessert, phyllo delivers on flavor, texture, and elegance. It’s especially beloved for how it turns basic ingredients into gourmet creations.
Ingredients
Here’s what you’ll need for a classic savory spinach and feta phyllo pie (Spanakopita). You can tweak this for sweet or other savory variations!
Base Ingredients:
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1 package phyllo dough (16 oz), thawed
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1/2 cup unsalted butter, melted (or olive oil for dairy-free)
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1 lb fresh spinach (or 10 oz frozen, thawed and drained)
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1 medium onion, finely chopped
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2 cloves garlic, minced
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1 cup crumbled feta cheese
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1/2 cup ricotta cheese (optional for creaminess)
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2 eggs, lightly beaten
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Salt and pepper to taste
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1 tsp dried dill or fresh dill, chopped
Substitutions:
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Vegan? Use dairy-free cheese and replace eggs with flax eggs.
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Gluten-free? Use gluten-free phyllo dough available in specialty stores.
Step-by-Step Cooking Instructions
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Prep the Filling:
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Sauté onions in olive oil until soft.
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Add garlic and spinach; cook until wilted. Drain excess moisture.
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Let it cool slightly, then mix in feta, ricotta, eggs, dill, salt, and pepper.
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Prep the Phyllo:
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Preheat oven to 350°F (175°C).
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Brush a 9×13 baking dish with melted butter.
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Layer 6–8 sheets of phyllo, brushing each with butter.
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Assemble the Pie:
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Spread the spinach mixture evenly.
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Layer 6–8 more phyllo sheets on top, again brushing with butter.
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Tuck in edges and score top layer for easier cutting.
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Bake:
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Bake for 40–45 minutes until golden and crisp.
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Let rest for 10 minutes before slicing.
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Common Mistakes to Avoid:
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Don’t let phyllo dry out—keep it covered with a damp towel while working.
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Avoid using too much filling or it may become soggy.
Pro Tips and Cooking Techniques
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Keep It Covered: Phyllo dough dries out quickly—only uncover what you’re using.
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Use a Pastry Brush: Even layering with butter is key for flakiness.
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Crispy Bottoms: Preheat your baking dish or use a pizza stone underneath.
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Texture Boost: Add crushed nuts or breadcrumbs between layers for crunch.
Variations and Customizations
Savory Ideas:
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Mushroom & Goat Cheese Phyllo Rolls
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Chicken and Leek Phyllo Pot Pie
Sweet Ideas:
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Baklava with Pistachio and Honey
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Apple and Cinnamon Phyllo Turnovers
Diet-Friendly Options:
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Vegetarian: Most recipes already are—just skip meats.
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Vegan: Use plant-based cheese, vegan butter, and skip eggs or use substitutes.
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Low-Carb: Opt for smaller phyllo parcels filled with protein-rich ingredients.
Serving Suggestions
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Cut spanakopita into triangles and serve with a side of tzatziki or Greek salad.
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Pair sweet phyllo treats with tea, coffee, or dessert wine.
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Garnish with chopped herbs, lemon zest, or a light drizzle of honey for sweet versions.
Nutritional Information (Per Serving of Spanakopita)
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Calories: ~280 kcal
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Protein: 8g
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Carbohydrates: 22g
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Fat: 18g
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Fiber: 2g
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Sugar: 2g
(Values may vary based on ingredients and portion sizes.)
Frequently Asked Questions (FAQs)
Can I make phyllo dough at home?
Yes, but it’s labor-intensive. Store-bought versions are convenient and work great.
How do I store leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat in the oven for crispiness.
Can I freeze phyllo-based dishes?
Absolutely! Freeze unbaked assembled dishes and bake from frozen—just add 10–15 minutes to cooking time.
Why is my phyllo soggy?
Too much moisture in the filling or not enough butter/oil between sheets can cause sogginess.
Closing Thoughts
Phyllo dough recipes are a delightful way to explore the crisp, flaky side of baking—whether you go savory, sweet, or somewhere in between. Don’t be intimidated by its delicate nature; once you get the hang of it, the possibilities are endless.
