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Every cook should have a few tricks up their sleeve; phyllo dough is one of our favorites. The paper-thin dough—which is common in Mediterranean and Middle Eastern cuisine—bakes up impossibly flaky ...

When we say Ina Garten, the author of “Go-To Dinners,” knows a thing or two about elegant, easy entertaining, we’re not kidding, and this recipe is proof. All you’ll need to make this 4-ingredient ...

For many Balkan women, making this dish is like a reflex. Its technique gets passed down from generation to generation. For my baba, gibanica is a cheese and phyllo- dough creation she lovingly feeds ...

What could be more tempting to party guests than a warm cheese appetizer they can pop right into their mouths? Several of them. That’s the beauty of these miniature cheese tarts prepared in purchased ...

2 pounds ricotta cheese 2¾ cups sugar, divided use 3 tablespoons unsalted butter, room temperature, plus additional melted butter if desired 1 tablespoon lemon peel, finely grated 2 teaspoons orange ...

"My sister and I were fortunate enough to have friends that brought us samples of some of the food from the Greek Festival, " J.B. wrote last year. "There was an awesome and unusual baked item. Looks ...

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 ...

I stopped at the Kyma booth during Taste of Atlanta last year and I can't stop thinking about the phyllo pastries Pano served. The crunchy phyllo. The savory filling. Delicious. I would like to try my ...

Last week I explained how formative my first-ever bite of spanakopita was for me and how the Greek pie’s savory filling inspired my weeknight-friendly, spinach and feta pasta dish. This week, the ...

The Greek pie hortopita is the country cousin of familiar spanakopita (spinach pie). It's a spring dish, and in Greece it would be made with wild greens (horto) such as chervil, purslane, nettles, or ...