18 Delicious Phyllo Dough Recipes Savory and Crispy

Hey there, home cooks! If you’re on the hunt for something irresistibly crispy and wonderfully versatile, you’ve struck gold with phyllo dough. Whether you’re whipping up a quick weeknight dinner or crafting a show-stopping appetizer for your next gathering, these 18 delicious recipes promise to deliver both savory satisfaction and that perfect crunch. Ready to transform your meals? Let’s dive into these flaky, golden wonders!

Spinach and Feta Phyllo Pie

Brimming with vibrant flavors and a delightful contrast of textures, this Spinach and Feta Phyllo Pie is a testament to the beauty of simple ingredients coming together in perfect harmony. Layers of crisp phyllo dough encase a rich, savory filling of spinach and feta, creating a dish that’s as visually stunning as it is delicious.

Ingredients

• 1 package (16 oz) phyllo dough, thawed
• 1/2 cup unsalted butter, melted
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 10 oz fresh spinach, chopped
• 1 cup feta cheese, crumbled
• 2 large eggs, lightly beaten
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat the oven to 350°F (175°C) and lightly grease a 9-inch pie dish.
2. In a large skillet over medium heat, sauté the onion and garlic until translucent, about 5 minutes.
3. Add the chopped spinach to the skillet and cook until wilted, about 3 minutes. Remove from heat and let cool slightly.
4. In a mixing bowl, combine the cooled spinach mixture, feta cheese, eggs, salt, and pepper. Stir until well combined.
5. Layer 8 sheets of phyllo dough in the prepared pie dish, brushing each sheet with melted butter before adding the next.
6. Spread the spinach and feta mixture evenly over the phyllo layers.
7. Top with another 8 sheets of phyllo dough, brushing each with butter as before. Tuck in any overhanging edges.
8. Using a sharp knife, score the top layers of phyllo into 8 wedges to make serving easier after baking.
9. Bake for 35-40 minutes, or until the phyllo is golden brown and crisp.
10. Let the pie cool for 10 minutes before slicing and serving.

Lusciously crisp on the outside with a tender, flavorful filling, this pie is a celebration of textures and tastes. Serve it warm with a side of tangy yogurt or a crisp green salad for a meal that’s both satisfying and elegant.

Mushroom and Cheese Phyllo Bundles

Delightfully crisp and irresistibly cheesy, these Mushroom and Cheese Phyllo Bundles are a testament to the magic that happens when earthy mushrooms meet melted cheese, all wrapped in golden, flaky phyllo. Perfect for an elegant appetizer or a savory snack, they promise to elevate any occasion with their sophisticated flavors and textures.

Ingredients

• 1 cup finely chopped mushrooms
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 8 sheets phyllo dough
• 1/4 cup melted butter

Instructions

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a skillet over medium heat, heat 1 tbsp olive oil and sauté the chopped mushrooms until they release their moisture and become golden, about 5 minutes. Tip: Avoid overcrowding the pan to ensure the mushrooms sauté evenly.
3. Transfer the sautéed mushrooms to a bowl and let them cool slightly before mixing in the mozzarella, Parmesan, garlic powder, salt, and black pepper.
4. Lay one sheet of phyllo dough on a clean surface and brush lightly with melted butter. Layer another sheet on top and repeat the process until you have four layers. Tip: Keep the unused phyllo covered with a damp towel to prevent drying.
5. Cut the layered phyllo into four equal squares. Place a tablespoon of the mushroom and cheese mixture in the center of each square.
6. Gather the corners of each phyllo square to the center, twisting slightly to form a bundle. Brush the outside with melted butter. Tip: Ensure the bundles are tightly sealed to prevent the filling from leaking during baking.
7. Place the bundles on the prepared baking sheet and bake for 15-20 minutes, or until the phyllo is golden and crisp.

Heavenly crisp on the outside with a gooey, savory center, these bundles are best served warm, perhaps with a drizzle of truffle oil or a side of marinara for dipping. Their elegant appearance belies the simplicity of their creation, making them a surefire hit at any gathering.

Savory Phyllo Dough Chicken Pot Pie

Whisking together comfort and sophistication, our Savory Phyllo Dough Chicken Pot Pie reimagines the classic with flaky layers and a rich, creamy filling. Perfect for a cozy dinner or impressing guests, this dish promises a delightful crunch with every bite.

Ingredients

• 2 cups cooked chicken, shredded
• 1 cup carrots, diced
• 1 cup peas, frozen
• 1/2 cup unsalted butter
• 1/3 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 10 sheets phyllo dough
• 1/4 cup olive oil

Instructions

1. Preheat the oven to 375°F (190°C) and lightly grease a 9-inch pie dish.
2. In a large skillet, melt the butter over medium heat. Add the carrots and cook until slightly softened, about 5 minutes.
3. Sprinkle the flour, salt, and pepper over the carrots, stirring constantly for 1 minute to create a roux.
4. Gradually whisk in the chicken broth and milk, ensuring no lumps remain. Bring to a simmer and cook until the mixture thickens, about 5 minutes.
5. Stir in the shredded chicken and peas, then remove from heat. Tip: For an extra flavor boost, add a pinch of thyme or rosemary.
6. Layer 5 sheets of phyllo dough in the prepared pie dish, brushing each with olive oil before adding the next.
7. Pour the chicken mixture over the phyllo layers, then top with the remaining 5 sheets, again brushing each with oil.
8. Trim any excess dough from the edges and tuck them in to seal. Tip: For a golden finish, brush the top layer with a beaten egg.
9. Bake for 25-30 minutes, or until the phyllo is golden and crisp. Tip: Let the pie rest for 5 minutes before slicing to ensure clean cuts.

Now, the Savory Phyllo Dough Chicken Pot Pie emerges from the oven with a symphony of textures—crispy, flaky layers giving way to a velvety, hearty filling. Serve it alongside a crisp green salad or a glass of chilled white wine for an effortlessly elegant meal.

Phyllo Dough Spanakopita

Elegantly layered and richly flavored, Phyllo Dough Spanakopita is a timeless Greek delicacy that combines crispy, golden layers of phyllo with a savory, herb-infused spinach and feta filling. This dish is a celebration of textures and tastes, perfect for those who appreciate the art of traditional baking.

Ingredients

• 1 lb fresh spinach, washed and chopped
• 1 cup feta cheese, crumbled
• 1/2 cup ricotta cheese
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh parsley, chopped
• 2 eggs, lightly beaten
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup unsalted butter, melted
• 1 package (16 oz) phyllo dough, thawed

Instructions

1. Preheat oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
2. In a large bowl, combine spinach, feta, ricotta, dill, parsley, eggs, salt, and pepper. Mix well until all ingredients are evenly distributed.
3. Carefully unroll the phyllo dough. Cover with a damp towel to prevent drying out.
4. Place one sheet of phyllo dough in the prepared dish. Brush lightly with melted butter. Repeat layering and buttering until you have 8 sheets layered.
5. Spread the spinach mixture evenly over the phyllo layers.
6. Continue layering the remaining phyllo sheets on top of the spinach mixture, buttering each sheet as you go.
7. Using a sharp knife, score the top layers of phyllo into squares or diamonds before baking to make serving easier.
8. Bake in the preheated oven for 45 minutes, or until the top is golden brown and crispy.
9. Remove from oven and let cool for 10 minutes before serving.

Melt-in-your-mouth layers of buttery phyllo give way to a lush, herby spinach and feta filling, creating a delightful contrast in every bite. Serve warm with a drizzle of olive oil or a side of tzatziki for an extra touch of Mediterranean flair.

Beef and Onion Phyllo Rolls

Masterfully combining the rich flavors of beef and the sweet sharpness of onions, these Beef and Onion Phyllo Rolls are a testament to the beauty of simple ingredients transformed into something extraordinary. Encased in crisp, golden layers of phyllo, each bite offers a delightful contrast of textures and a depth of flavor that’s both comforting and sophisticated.

Ingredients

• 1 lb ground beef
• 2 cups finely chopped onions
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 package (16 oz) phyllo dough, thawed
• 1/2 cup melted butter

Instructions

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Heat olive oil in a large skillet over medium heat. Add the onions and sauté until translucent, about 5 minutes.
3. Add the ground beef to the skillet, breaking it apart with a spoon. Cook until no longer pink, about 8 minutes. Season with salt and pepper, then remove from heat and let cool slightly.
4. Lay one sheet of phyllo dough on a clean surface. Brush lightly with melted butter, then place another sheet on top. Repeat until you have 4 layers.
5. Spread a thin layer of the beef and onion mixture along one edge of the phyllo stack. Roll tightly into a log, then cut into 2-inch pieces. Repeat with remaining phyllo and filling.
6. Place the rolls seam-side down on the prepared baking sheet. Brush the tops with melted butter.
7. Bake for 20-25 minutes, or until the phyllo is golden and crisp.
8. Let cool for 5 minutes before serving to allow the filling to set.

Flaky, buttery phyllo encases a savory filling that’s both hearty and refined, making these rolls perfect for an elegant appetizer or a light meal. Serve them with a side of tzatziki for a refreshing contrast, or enjoy them as they are, letting the flavors shine.

Phyllo Dough Samosas with Spiced Potatoes

Perfectly crisp and golden, these Phyllo Dough Samosas with Spiced Potatoes offer a delightful twist on the traditional, with layers of flaky pastry encasing a warmly spiced, hearty filling.

Ingredients

• 1 package (16 oz) phyllo dough, thawed
• 2 cups potatoes, peeled and diced into 1/2-inch cubes
• 1 tbsp olive oil
• 1/2 cup onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp turmeric
• 1/4 tsp cayenne pepper
• 1/2 tsp salt
• 1/4 cup water
• 1/4 cup fresh cilantro, chopped
• 1/2 cup butter, melted

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium pot, cover potatoes with water and bring to a boil. Cook for 10 minutes, or until tender. Drain and set aside.
3. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until translucent, about 3 minutes.
4. Stir in cumin, coriander, turmeric, cayenne, and salt. Cook for 1 minute until fragrant.
5. Add cooked potatoes and water to the skillet. Mash lightly, leaving some chunks for texture. Stir in cilantro. Remove from heat.
6. Unroll phyllo dough and cover with a damp towel to prevent drying. Working quickly, place one sheet on a clean surface and brush lightly with melted butter. Layer a second sheet on top and brush again. Cut into 3-inch wide strips.
7. Place a tablespoon of potato mixture at the bottom of each strip. Fold the corner over the filling to form a triangle, continuing to fold up the strip in a triangle pattern.
8. Brush each samosa with melted butter and place on the prepared baking sheet. Bake for 20-25 minutes, or until golden and crisp.

Zesty and aromatic, these samosas boast a satisfying contrast between the crispy phyllo exterior and the soft, spiced potato filling. Serve them with a side of mint chutney or a cooling yogurt dip for an irresistible appetizer or snack.

Cheesy Phyllo Dough Twists

Just imagine pulling apart golden, flaky layers of phyllo dough, each twist oozing with molten cheese and a hint of garlic—this is the essence of Cheesy Phyllo Dough Twists, a delightful appetizer that marries simplicity with sophistication.

Ingredients

• 1 package phyllo dough, thawed
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup unsalted butter, melted
• 1 tsp garlic powder
• 1/4 tsp salt

Instructions

1. Preheat the oven to 375°F and line a baking sheet with parchment paper.
2. Unroll the phyllo dough and cover it with a damp towel to prevent drying.
3. In a bowl, mix the mozzarella, Parmesan, garlic powder, and salt.
4. Carefully place one sheet of phyllo dough on a clean surface and brush lightly with melted butter.
5. Sprinkle a thin layer of the cheese mixture over the buttered phyllo sheet.
6. Place another sheet of phyllo on top, brush with butter, and sprinkle with cheese. Repeat for 3 more layers.
7. Using a sharp knife, cut the stacked phyllo into 1-inch wide strips.
8. Twist each strip several times and place on the prepared baking sheet.
9. Brush the tops of the twists with any remaining butter.
10. Bake for 12-15 minutes, or until the twists are golden and crisp.

Best enjoyed warm, these twists offer a satisfying crunch with every bite, revealing layers of cheesy goodness. Serve them alongside a tangy marinara sauce for dipping, or as an elegant accompaniment to a glass of crisp white wine.

Phyllo Dough Vegetable Tart

Just imagine a dish that combines the crispiness of phyllo dough with the vibrant flavors of fresh vegetables, creating a symphony of textures and tastes in every bite. This Phyllo Dough Vegetable Tart is not only a feast for the eyes but also a testament to the elegance of simple ingredients coming together.

Ingredients

• 1 package phyllo dough, thawed
• 1/2 cup unsalted butter, melted
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 medium zucchini, thinly sliced
• 1 medium yellow squash, thinly sliced
• 1 red bell pepper, thinly sliced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 egg, beaten

Instructions

1. Preheat the oven to 375°F (190°C). Lightly grease a 9-inch tart pan.
2. Layer 5 sheets of phyllo dough in the prepared pan, brushing each sheet with melted butter before adding the next. Tip: Keep the unused phyllo dough covered with a damp towel to prevent drying.
3. In a bowl, mix ricotta cheese, Parmesan cheese, salt, and pepper. Spread this mixture over the phyllo dough in the pan.
4. Heat olive oil in a skillet over medium heat. Add zucchini, yellow squash, and red bell pepper, sautéing for 5 minutes until slightly softened. Tip: Do not overcook the vegetables to maintain their crunch in the tart.
5. Arrange the sautéed vegetables over the cheese mixture in the pan.
6. Layer another 5 sheets of phyllo dough over the vegetables, brushing each sheet with melted butter. Trim the edges to fit the pan.
7. Brush the top layer with beaten egg for a golden finish. Tip: Use a pastry brush for an even application.
8. Bake for 25-30 minutes, or until the phyllo dough is golden brown and crisp.

Yielded from the oven, this tart boasts a delightful contrast between the flaky phyllo layers and the tender, flavorful vegetables. Serve it warm, perhaps with a side of mixed greens dressed in a light vinaigrette, to elevate it into a complete meal.

Lamb and Herb Phyllo Parcels

Revered for its delicate layers and rich flavors, this dish combines tender lamb with a medley of fresh herbs, all encased in crisp phyllo pastry. Perfect for a sophisticated dinner party or a special family meal, these parcels are as delightful to behold as they are to devour.

Ingredients

• 1 lb ground lamb
• 1/2 cup finely chopped fresh mint
• 1/2 cup finely chopped fresh parsley
• 1/4 cup finely chopped fresh dill
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp ground cumin
• 8 sheets phyllo dough
• 1/2 cup melted butter
• 1 egg, beaten

Instructions

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the ground lamb, mint, parsley, dill, onion, garlic, salt, pepper, and cumin until well mixed.
3. Lay one sheet of phyllo dough on a clean surface and lightly brush with melted butter. Place another sheet on top and repeat the process until you have four layers.
4. Cut the layered phyllo dough into four equal squares.
5. Place a portion of the lamb mixture in the center of each square.
6. Fold the edges of the phyllo over the filling to create a parcel, then brush the outside with beaten egg to seal.
7. Repeat the process with the remaining phyllo sheets and lamb mixture.
8. Place the parcels on the prepared baking sheet and bake for 25-30 minutes, or until the phyllo is golden brown and the lamb is cooked through.
9. Let the parcels rest for 5 minutes before serving to allow the flavors to meld.

Delicate and flaky on the outside, these parcels reveal a juicy, herb-infused lamb filling that’s bursting with flavor. Serve them atop a bed of lightly dressed greens for an elegant presentation, or alongside a tangy yogurt sauce for added depth.

Phyllo Dough Bacon and Egg Cups

Flaky, golden phyllo dough cradles a savory blend of crispy bacon and softly set eggs in these elegant cups, perfect for a brunch that impresses with minimal effort.

Ingredients

• 6 sheets phyllo dough
• 4 slices bacon, cooked and crumbled
• 4 large eggs
• 1/4 cup shredded cheddar cheese
• 1 tbsp unsalted butter, melted
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat the oven to 375°F and lightly grease a muffin tin with melted butter.
2. Layer 1 sheet of phyllo dough on a clean surface, brush lightly with melted butter, and place another sheet on top. Repeat until you have 3 layers, then cut into 4 equal squares.
3. Press each phyllo stack into a muffin cup, allowing the edges to ruffle naturally for a rustic look.
4. Divide the crumbled bacon evenly among the phyllo cups, then crack an egg into each. Tip: For a neater appearance, crack each egg into a small bowl first, then pour into the cup.
5. Sprinkle each cup with cheddar cheese, salt, and pepper.
6. Bake for 12-15 minutes, until the egg whites are set but the yolks are still slightly runny. Tip: Check at 12 minutes to avoid overcooking.
7. Let cool in the tin for 2 minutes before carefully removing. Tip: Use a small offset spatula to lift the cups out without breaking the delicate phyllo.

Versatile and visually stunning, these cups offer a delightful contrast between the crisp phyllo and the creamy egg yolk. Serve atop a bed of arugula for a pop of color and freshness, or alongside a dollop of sour cream for added richness.

Savory Phyllo Dough Apple and Brie Bites

Lusciously layered and effortlessly elegant, these Savory Phyllo Dough Apple and Brie Bites are a harmonious blend of sweet and savory, perfect for any gathering. The crisp phyllo dough encases a melt-in-your-mouth filling of creamy Brie and thinly sliced apples, creating a bite-sized delight that’s as visually appealing as it is delicious.

Ingredients

• 1 package phyllo dough, thawed
• 1/2 cup unsalted butter, melted
• 1 medium apple, thinly sliced
• 8 oz Brie cheese, cut into small pieces
• 1 tbsp honey
• 1/4 tsp ground cinnamon

Instructions

1. Preheat the oven to 375°F and line a baking sheet with parchment paper.
2. Carefully unroll the phyllo dough and cover it with a damp towel to prevent drying.
3. Place one sheet of phyllo dough on a clean surface, brush lightly with melted butter, and layer another sheet on top. Repeat until you have 4 layers.
4. Cut the layered phyllo dough into 12 equal squares using a sharp knife.
5. Gently press each square into a mini muffin tin, creating a small cup.
6. Place a piece of Brie and a slice of apple into each phyllo cup.
7. Drizzle each bite with honey and sprinkle lightly with cinnamon.
8. Bake for 12-15 minutes, or until the phyllo is golden and the Brie is melted.
9. Remove from the oven and let cool for 5 minutes before serving.

Perfectly crisp on the outside with a gooey, flavorful center, these bites are a testament to the beauty of simple ingredients combined thoughtfully. Serve them warm for the ultimate experience, perhaps with a drizzle of extra honey for those who favor a sweeter note.

Phyllo Dough Pizza Rolls

Heralding a delightful twist on traditional pizza, these Phyllo Dough Pizza Rolls combine the crisp, flaky layers of phyllo with the hearty, savory flavors of your favorite pizza toppings, creating a bite-sized treat that’s as elegant as it is comforting.

Ingredients

• 1 package (16 oz) phyllo dough, thawed
• 1 cup marinara sauce
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup mini pepperoni slices
• 1/4 cup melted unsalted butter
• 1 tsp dried oregano
• 1 tsp garlic powder

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Lay one sheet of phyllo dough on a clean surface and lightly brush with melted butter. Layer a second sheet on top and repeat the butter brushing.
3. Cut the layered phyllo dough into 3-inch wide strips.
4. Spread a thin layer of marinara sauce over each strip, leaving a small border around the edges.
5. Sprinkle mozzarella and Parmesan cheeses evenly over the sauce, followed by mini pepperoni slices and a pinch of oregano and garlic powder.
6. Carefully roll each strip into a tight log and place seam side down on the prepared baking sheet.
7. Brush the tops of the rolls with remaining melted butter for a golden finish.
8. Bake for 15-20 minutes, or until the phyllo is golden and crisp.
9. Allow to cool for 5 minutes before serving to let the cheese set slightly.

Marvel at the contrast of textures— the shatteringly crisp phyllo exterior giving way to a molten, cheesy center. Serve these rolls with a side of warmed marinara for dipping, or present them as part of a sophisticated appetizer spread at your next gathering.

Greek Phyllo Dough Tiropita

Captivating in its simplicity and rich in flavor, Greek Phyllo Dough Tiropita is a delightful pastry that combines the crispiness of phyllo dough with the creamy, tangy filling of feta and ricotta cheeses. Perfect for any occasion, this dish is a testament to the elegance of Greek cuisine.

Ingredients

• 1 package (16 oz) phyllo dough, thawed
• 1 cup feta cheese, crumbled
• 1 cup ricotta cheese
• 1 large egg
• 1/4 cup unsalted butter, melted
• 1/4 tsp salt

Instructions

1. Preheat the oven to 350°F (175°C) and lightly grease a baking sheet.
2. In a medium bowl, mix together the feta cheese, ricotta cheese, egg, and salt until well combined.
3. Unroll the phyllo dough and cover it with a damp towel to prevent drying.
4. Place one sheet of phyllo dough on a clean surface and brush lightly with melted butter.
5. Add another sheet of phyllo dough on top and brush with butter again. Repeat this process until you have 5 layers.
6. Cut the layered phyllo dough into 3-inch wide strips.
7. Place a tablespoon of the cheese mixture at the end of each strip.
8. Fold the corner of the phyllo dough over the filling to form a triangle, then continue folding in a triangular pattern until the end of the strip.
9. Brush the outside of each triangle with melted butter and place on the prepared baking sheet.
10. Bake for 20-25 minutes, or until the tiropita are golden brown and crispy.

Known for its flaky texture and savory filling, Greek Phyllo Dough Tiropita is best served warm, perhaps with a drizzle of honey for a sweet contrast to the salty cheese. Enjoy these golden triangles as a sophisticated appetizer or a light meal alongside a crisp salad.

Phyllo Dough Sausage Rolls

Amidst the bustling culinary scene, Phyllo Dough Sausage Rolls stand out as a delightful fusion of crispiness and savory flavors, perfect for any gathering or a sophisticated snack.

Ingredients

• 1 lb ground pork sausage
• 1 package (16 oz) phyllo dough, thawed
• 1/2 cup unsalted butter, melted
• 1 egg, beaten
• 1 tsp dried thyme
• 1/2 tsp garlic powder
• 1/4 tsp black pepper

Instructions

1. Preheat the oven to 375°F and line a baking sheet with parchment paper.
2. In a bowl, mix the ground pork sausage with dried thyme, garlic powder, and black pepper until well combined.
3. Unroll the phyllo dough on a clean surface and cover with a damp towel to prevent drying.
4. Place one sheet of phyllo dough on the surface, brush lightly with melted butter, and layer another sheet on top. Repeat until you have 4 layers.
5. Cut the layered phyllo dough into 3-inch wide strips.
6. Place a small amount of the sausage mixture along one end of each strip.
7. Fold the phyllo dough over the sausage mixture, then continue to fold in a triangle pattern until the entire strip is folded.
8. Brush the top of each sausage roll with beaten egg for a golden finish.
9. Bake for 20-25 minutes, or until the phyllo dough is golden brown and the sausage is cooked through.
10. Remove from the oven and let cool for 5 minutes before serving.

Delightfully crisp on the outside with a juicy, flavorful filling, these Phyllo Dough Sausage Rolls are a testament to simple ingredients transformed into something extraordinary. Serve them with a side of spicy mustard or a sweet chili sauce for an added layer of flavor.

Savory Phyllo Dough Pumpkin and Goat Cheese Tart

Our culinary journey today brings us to a dish that marries the earthy sweetness of pumpkin with the tangy richness of goat cheese, all encased in the flaky embrace of phyllo dough. This tart is a celebration of textures and flavors, perfect for those who appreciate the finer things in life.

Ingredients

• 1 cup pumpkin puree
• 1/2 cup goat cheese, crumbled
• 1/4 cup heavy cream
• 1 egg, beaten
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp nutmeg
• 6 sheets phyllo dough
• 2 tbsp butter, melted

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a mixing bowl, combine pumpkin puree, goat cheese, heavy cream, beaten egg, olive oil, salt, black pepper, and nutmeg until smooth.
3. Layer the phyllo dough sheets one by one on a baking sheet, brushing each with melted butter before adding the next.
4. Spread the pumpkin and goat cheese mixture evenly over the top layer of phyllo dough, leaving a 1-inch border around the edges.
5. Fold the edges of the phyllo dough over the filling, creating a rustic border.
6. Brush the top of the tart with any remaining melted butter.
7. Bake for 25-30 minutes, or until the phyllo dough is golden brown and crisp.
8. Let the tart cool for 5 minutes before slicing.

Perfectly balanced, this tart offers a creamy interior with a crisp, buttery crust. Serve it warm with a drizzle of honey for an extra layer of sweetness, or pair it with a crisp green salad for a light yet satisfying meal.

Phyllo Dough Ricotta and Spinach Rolls

Masterfully combining the delicate crispness of phyllo dough with the creamy richness of ricotta and the earthy tones of spinach, these rolls are a testament to the art of balancing textures and flavors. Perfect for an elegant appetizer or a light meal, they promise to delight the palate with every bite.

Ingredients

• 1 package phyllo dough, thawed
• 2 cups ricotta cheese
• 1 cup cooked spinach, squeezed dry and chopped
• 1/2 cup grated Parmesan cheese
• 1 egg, lightly beaten
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup melted butter

Instructions

1. Preheat the oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, mix together ricotta cheese, spinach, Parmesan cheese, egg, nutmeg, salt, and pepper until well combined.
3. Unroll the phyllo dough and cover it with a damp towel to prevent drying. Working quickly, place one sheet of phyllo on a clean surface and brush lightly with melted butter.
4. Place another sheet of phyllo on top and brush with butter. Repeat this process until you have a stack of 4 sheets.
5. Cut the stacked phyllo dough into 4 equal strips. Spoon a tablespoon of the ricotta mixture onto the end of each strip.
6. Fold the corner of the phyllo over the filling to form a triangle, then continue folding in a zigzag pattern to the end of the strip.
7. Place the rolls on the prepared baking sheet and brush the tops with melted butter.
8. Bake for 20-25 minutes, or until the rolls are golden brown and crisp.
9. Let the rolls cool for 5 minutes before serving.

Delightfully crisp on the outside with a soft, flavorful filling, these phyllo dough ricotta and spinach rolls are a joy to eat. Serve them warm with a side of marinara sauce for dipping, or alongside a fresh salad for a complete meal.

Phyllo Dough Mediterranean Veggie Packets

Just imagine the delicate layers of phyllo dough, each one crisping to golden perfection, encasing a vibrant medley of Mediterranean vegetables. These Phyllo Dough Mediterranean Veggie Packets are a testament to the beauty of simple ingredients coming together in a symphony of flavors and textures.

Ingredients

• 1 package phyllo dough, thawed
• 1/4 cup olive oil
• 1 cup feta cheese, crumbled
• 1 cup cherry tomatoes, halved
• 1 cup zucchini, diced
• 1/2 cup Kalamata olives, pitted and sliced
• 1/4 cup fresh basil, chopped
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat the oven to 375°F and line a baking sheet with parchment paper.
2. Lay one sheet of phyllo dough on a clean surface and lightly brush with olive oil. Layer another sheet on top and repeat the process until you have 4 layers.
3. In a bowl, combine feta cheese, cherry tomatoes, zucchini, Kalamata olives, fresh basil, garlic powder, salt, and black pepper.
4. Spoon the vegetable mixture onto the center of the phyllo stack, leaving a 2-inch border around the edges.
5. Fold the edges of the phyllo dough over the filling, creating a packet. Brush the top with olive oil.
6. Transfer the packet to the prepared baking sheet and repeat with the remaining ingredients.
7. Bake for 20-25 minutes, or until the phyllo is golden and crisp.
8. Let the packets cool for 5 minutes before serving to allow the flavors to meld.

With each bite, the crisp phyllo gives way to a tender, flavorful filling, with the saltiness of the feta balancing the sweetness of the tomatoes. Serve these packets alongside a crisp white wine for an effortless yet elegant meal.

Savory Phyllo Dough Mushroom and Thyme Tartlets

Brimming with earthy flavors and a delicate, flaky crust, these Savory Phyllo Dough Mushroom and Thyme Tartlets are a testament to the beauty of simple ingredients coming together in perfect harmony. Each bite offers a whisper of thyme and the rich, umami depth of mushrooms, encased in golden, buttery layers of phyllo.

Ingredients

• 1 package phyllo dough, thawed
• 1/2 cup unsalted butter, melted
• 2 cups cremini mushrooms, finely chopped
• 1 tbsp olive oil
• 1 tsp fresh thyme leaves
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 cup ricotta cheese
• 1 egg, beaten

Instructions

1. Preheat the oven to 375°F and lightly grease a mini muffin tin.
2. Unroll the phyllo dough and cover with a damp towel to prevent drying.
3. Brush one sheet of phyllo dough with melted butter, layer another sheet on top, and repeat until you have 4 layers.
4. Cut the layered phyllo into 24 squares, roughly 2 inches each.
5. Press each square into the muffin tin, forming a cup.
6. In a skillet over medium heat, sauté mushrooms in olive oil until golden, about 5 minutes.
7. Remove from heat and stir in thyme, salt, and pepper.
8. In a bowl, mix ricotta and egg until smooth, then fold in the mushroom mixture.
9. Spoon the filling into each phyllo cup, filling to the top.
10. Bake for 15-20 minutes, or until the edges are golden and crisp.

Out of the oven, these tartlets boast a contrast of textures—crispy phyllo against the creamy, savory filling. Serve them warm as an elegant appetizer, or pair with a light salad for a sophisticated lunch.

Conclusion

Great flavors await in these 18 phyllo dough recipes, offering a perfect mix of savory and crispy delights for any occasion. Whether you’re a seasoned chef or a curious beginner, there’s something here to inspire your next kitchen adventure. Don’t forget to try your favorites, share your thoughts in the comments, and spread the joy by pinning this article on Pinterest. Happy cooking!

Bella Bacinos