If you ask us how often we think about the Roman Empire, we would have to say – pretty darn often. But probably not for the same reason other people do. You see, one of most beloved foods given to humanity by the Byzantine Empire (a.k.a. the Eastern Roman Empire) is the amazing flaky phyllo dough. On the other hand, the Ottoman Turks would probably have a thing or two to say the origin of this crispy deliciousness. It was actually them that perfected the technique of stretching the dough so thinly into sheets we now call phyllo.
But we refuse to be dragged into this never-ending history battle. We’re just here for the food! And if you’re here with us, we’ve got great recipes coming your way. Combing through the Samsung Food App, we found 10 amazing crispy phyllo dough recipes that are going to blow your mind! We’ve collected both sweet and savory dishes, because the crumbly dough is exceptionally versatile. So if you’re in need of new tasty breakfast ideas, appetizers or desserts, keep on reading!
1. Spanakopita
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![frozen chopped spinach]()
2 X 10 oz frozen chopped spinach packages, thawed -
![unsalted butter]()
10 tbsp unsalted butter -
![yellow onion]()
1 yellow onion chopped -
![scallions]()
4 scallions chopped -
![garlic cloves]()
4 garlic cloves chopped
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![eggs]()
2 eggs large, beaten -
![crumbled feta]()
6 oz crumbled feta container -
![cottage cheese]()
1 c cottage cheese -
![parsley]()
0.25 c parsley chopped -
![dill]()
2 tbsp dill chopped -
![kosher salt]()
1.5 tsp kosher salt -
![black pepper]()
0.5 tsp black pepper -
![frozen phyllo dough]()
16 sheets frozen phyllo dough 9-by-13-inch, thawed
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Talking about phyllo dough and not mentioning Spanakopita first might be considered blasphemous. And we’re all about giving this dish its due respect. When translated from Greek, spanakopita literally means “spinach pie”. Between the thin layers of dough you’ll find the softest mixture of feta cheese, spinach and herbs. The contrasting texture of flaky phyllo and creamy cheese and spinach mixture is simply mouthwatering. But it’s not only the taste of Spanakopita that makes it a beloved and celebrated dish in Greek cuisine. It’s also pretty easy to make, with common ingredients that can be found in any local store. If you’re feeling inspired, you can always add finely chopped mushrooms or cubed ham.
2. Chicken and Vegetable Phyllo Dough Pizza
themediterraneandish.com
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![phyllo dough]()
12 sheets phyllo dough thawed -
![mozzarella cheese]()
1 cups mozzarella cheese shredded -
![feta cheese]()
0.25 feta cheese crumbled -
![grape tomatoes]()
1 cup grape tomatoes or cherry, cut in half -
![green bell peppers]()
1 green bell peppers washed, dried, chopped
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![red onions]()
0.5 red onions chopped -
![Kalamata olives]()
0.25 cup Kalamata olives pitted, chopped -
![rotisserie]()
1 cup rotisserie or roasted chicken, shredded, optional -
![fresh parsley]()
0.5 cup fresh parsley chopped -
![extra virgin olive oil]()
0.25 cup extra virgin olive oil -
![kosher salt]()
kosher salt -
![black pepper]()
black pepper -
![red pepper]()
red pepper crushed, optional
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If you’re enjoying your guilt-free cheat day (or week – we’re not judging!), we seriously recommend you to try this flavorful pizza recipe. The only difference is that this version uses phyllo instead of regular dough. But that doesn’t take from the taste. It makes it so much more interesting! The colorful veggies give this dish an fresh and inviting look. If you’re not loving the toppings listed in the recipe, you can always use whatever you have on hand. Pizza toppings are truly an ocean of possibilities.
3. Spicy Chickpea, Potato and Phyllo Bake
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![floury potatoes]()
750 g floury potatoes such as Maris Piper, peeled and cut into 2cm dice -
![butter]()
50 g butter -
![onion]()
1 onion finely chopped -
![clove garlic]()
1 clove garlic crushed -
![ginger]()
1 tbsp ginger grated
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![curry paste]()
1 tbsp curry paste any kind -
![tomato purée]()
1 tbsp tomato purée -
![tin chickpeas]()
400 g tin chickpeas drained and rinsed -
![coriander]()
bunch coriander small, chopped -
![filo pastry]()
250 g filo pastry -
![black onion seeds]()
1 tbsp black onion seeds
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Following a certain diet can sometimes feel limiting, and that’s completely understandable. Finding new recipes that suit your dietary preferences can be challenging. So hopefully, this flavorful Spicy Chickpea, Potato and Phyllo Bake can become your new go-to vegetarian recipe. It’s slowly becoming our favorite too. You can also easily make it vegan – just substitute butter for vegan butter and you’re all set.
4. Sweet Potato Pastilla
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![sweet potatoes]()
750 g sweet potatoes peeled and roughly chopped -
![olive oil]()
1 tbsp olive oil plus 2 tsp -
![cumin seeds]()
1 tbsp cumin seeds -
![ground cinnamon]()
1 tsp ground cinnamon -
![young spinach]()
260 g young spinach
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![onion]()
1 onion finely chopped -
![garlic cloves]()
2 garlic cloves crushed -
![red peppers]()
3 red peppers deseeded and diced -
![brown rice]()
250 g brown rice precooked -
![filo pastry]()
220 g filo pastry fresh -
![butter]()
100 g butter melted -
![feta crumbled]()
100 g feta crumbled vegetarian -
![poppy seeds]()
pinch poppy seeds or sesame seeds
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Though this beautiful Moroccan dish usually calls for different meats, like pigeon or chicken, we found a great vegetarian version. What’s interesting about this dish is that it’s both sweet and savory at the same time. Some might find that curious or odd, but trust us here; the aromatic spices, like cinnamon, complements the veggies extremely well. Don’t knock it till’ you’ve tried it! To balance the flavors out, you can serve it with a creamy lemon garlic yogurt. It’s perfect for a light breakfast or dinner.
5. Phyllo Meat Pie
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![frozen phyllo dough]()
16 ounce frozen phyllo dough thawed in its package -
![egg]()
1 egg whisked in 1 cup of milk -
![extra virgin olive oil]()
1 cup extra virgin olive oil OR 1/2 cup olive oil combined with 1/2 cup melted butter -
![onions]()
1 cup onions chopped -
![lean ground beef]()
1.5 pounds lean ground beef
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![baharat]()
1.5 teaspoon baharat -
![garlic powder]()
1 teaspoon garlic powder -
![salt]()
salt -
![pepper]()
pepper
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We haven’t forgotten about all you carnivores out there. Meet one of the staple dishes of the spicy Egyptian cuisine – Phyllo Meat Pie, a.k.a. Egyptian Goulash. The word “goulash” might remind you of a different dish – a Hungarian-style stew. But the dish we’re talking about is something entirely different. Between crispy layers of phyllo dough you’ll find a rich ground meet and onion stuffing. Because this dish is a tad heavy, we recommend preparing it when the weather in on the colder side. Egyptian Goulash will warm you up immediately. Just make sure you leave the dough in the fridge overnight to thaw. You can take it out of the fridge one hour before use, and let it sit at room temperature until it’s ready to be used.
6. Baklava
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![phyllo dough]()
16 oz phyllo dough thawed by package instructions -
![unsalted butter]()
1.25 cups unsalted butter melted -
![walnuts]()
1 lb walnuts finely chopped, about 4 cups -
![ground cinnamon]()
1 tsp ground cinnamon -
![granulated sugar]()
1 cup granulated sugar
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![fresh lemon juice]()
2 tbsp fresh lemon juice -
![water]()
0.75 cup water -
![honey]()
0.5 cup honey -
![chocolate chips]()
chocolate chips melted, optional -
![walnuts]()
walnuts chopped, for garnish
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If spanakopita is considered a staple savory phyllo dough dish, then baklava is its sweet counterpart. It’s a dessert consisting of layers of thin phyllo sheets and filling made of different nuts, such as walnuts, almonds or pistachios. When the layers are assembled, the baklava is soaked in honey or sugar syrup.
Baklava originated somewhere between the Mediterranean, Middle East and Central Asia, though it isn’t possible to pinpoint the exact place. That’s precisely why this flaky dessert has so many different variations. But the most famous version is probably the walnut one, as well as the one with pistachios. We simply can’t decide which one is our favorite!
Though layering the dough is sometimes tiresome and requires a lot of patience, all that trouble is really worth it. But maybe it’s best to consider preparing this amazing dessert on the weekend, when you don’t need to rush anything.
7. Apple Turnovers
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![unsalted butter]()
0.5 cup unsalted butter melted, divided -
![apples]()
3 apples medium, peeled, cored, diced into 1/2 inch pieces -
![brown sugar]()
0.33 cup brown sugar light or brown, packed -
![cinnamon]()
1.25 teaspoon cinnamon -
![ground nutmeg]()
0.25 teaspoon ground nutmeg
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![fresh ginger]()
1 teaspoon fresh ginger grated on a microplane or box grater -
![salt]()
0.5 teaspoon salt -
![fresh lemon juice]()
1 tablespoon fresh lemon juice -
![vanilla extract]()
1 teaspoon vanilla extract -
![cornstarch]()
1 tablespoon cornstarch -
![water]()
1 tablespoon water cold -
![phyllo dough]()
6 sheets phyllo dough -
![powdered sugar]()
powdered sugar optional, for serving
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It would be a lie if we said we haven’t let a couple of apples in our kitchen go bad. We’re not proud of it by any means. And that’s where these crispy phyllo dough Apple Turnovers come in handy! After trying this recipe, we haven’t had a single apple go to waste. Compared to baklava, this dish is easier to assemble, but just as tasty. The preparation requires about an hour of your time, but you won’t regret a single minute. The apple stuffing mixed with spices like cinnamon and nutmeg is full of flavor. And paired with the flaky dough? Heaven! For serving, you can sprinkle powdered sugar on top, but it’s totally optional. Move over, apple pie!
8. Balkan Pumpkin Pie
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![can pumpkin puree]()
450 g can pumpkin puree pire od bundeve -
![phyllo dough]()
500 g phyllo dough -
![granulated sugar]()
0.5 cup granulated sugar -
![cream of wheat]()
0.25 cup cream of wheat griz -
![cinnamon]()
5 g cinnamon
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![vanilla sugar]()
1 tablespoons vanilla sugar -
![oil]()
oil
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The Balkan cuisine we know today developed under a strong influence of the Ottoman Empire. So it’s no wonder that phyllo dough found its way to some of the most popular Balkan dishes. One of our favorites is the Balkan-style Pumpkin Pie. What we love about this pie is that it’s not too sweet, and you can really taste the pumpkin. It offers space to be creative too. We always like to add some raisins and chopped walnuts or hazelnuts. Of course, it’s perfectly okay to follow the recipe to the T. You truly can’t go wrong with this one! The powdered sugar on top is optional, but if you’d like to sweeten it up, then go for it!
9. Serbian Walnut Pie
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![ground walnuts]()
1 lb ground walnuts -
![raisins]()
4 oz raisins -
![sugar]()
8 oz sugar divided -
![oil]()
4 oz oil -
![phyllo pastry sheets]()
1 lb phyllo pastry sheets 14×16 “
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![water]()
16 oz water -
![lemon]()
1 lemon thinly sliced with peel
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When talking about Balkan cuisine, we couldn’t help but mention one of the great desserts of Serbia – the crunchy Walnut Pie. Like many sweet pies with phyllo dough, this Serbian Walnut Pie takes inspiration from the great baklava. But in comparison to baklava, it’s on the drier side. This original recipe calls for raisins which add more sweetness, but you can add dried cranberries as well. This dessert is usually enjoyed with a cup of strong Turkish coffee, best known as domaća kafa in Serbia.
10. Bougatsa
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![phyllo dough]()
400 g phyllo dough -
![butter]()
200 g butter melted -
![sugar]()
200 g sugar -
![milk]()
1 kg milk -
![all-purpose flour]()
120 g all-purpose flour
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![eggs]()
4 eggs -
![vanilla extract]()
1 tsp vanilla extract -
![ground cinnamon]()
ground cinnamon -
![icing sugar]()
icing sugar
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The combination of the rich creamy custard with the crispy dough is to die for. Though Bougatsa is considered a dessert, it can be found in Greek bakeries first thing in the morning. So if you ever have a chance, don’t hesitate to grab a slice of it when it’s warm and fresh.
But thankfully, you don’t need to travel to Greece for this (though it’s a great excuse!). You can prepare this deliciousness in the comfort of your home. It’s perfect for when you’re craving a sweet breakfast, or when you want to try something different for dessert. It goes well with both black tea and coffee.
