16 Delicious Phyllo Dough Recipes Savory and Satisfying

Craving something crispy, flaky, and utterly delicious? Phyllo dough is your secret weapon for creating mouthwatering dishes that are as versatile as they are satisfying. From savory pies to sweet treats, these 16 recipes will inspire you to roll, layer, and bake your way to culinary bliss. Whether you’re a phyllo novice or a seasoned pro, there’s something here to tempt every palate. Let’s get baking!

Spinach and Feta Phyllo Pie

Now, let’s talk about a dish that’s as fun to make as it is to eat—imagine layers of crispy phyllo hugging a creamy, tangy filling that’ll make your taste buds do a happy dance. This Spinach and Feta Phyllo Pie is the hero your brunch table deserves, no cape needed.

Ingredients

• 1 lb fresh spinach, chopped
• 1 cup feta cheese, crumbled
• 1/2 cup ricotta cheese
• 2 eggs, beaten
• 1/4 cup olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp nutmeg
• 8 sheets phyllo dough
• 1/4 cup melted butter

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish.
2. In a large bowl, mix the chopped spinach, feta, ricotta, beaten eggs, olive oil, salt, pepper, and nutmeg until well combined.
3. Lay one sheet of phyllo dough in the pie dish, letting the edges hang over. Brush lightly with melted butter.
4. Repeat with 3 more sheets, brushing each with butter and rotating the sheets to cover the dish evenly.
5. Spread the spinach and cheese mixture evenly over the phyllo layers.
6. Top with the remaining 4 sheets of phyllo, brushing each with butter and rotating as before. Fold the overhanging edges over the top.
7. Brush the top with any remaining butter and cut a few small slits to allow steam to escape.
8. Bake for 35-40 minutes, or until the top is golden brown and crispy.
9. Let the pie cool for 10 minutes before slicing.

Voilà! You’ve just created a masterpiece with a crispy, golden exterior that gives way to a soft, flavorful center. Serve it warm with a side of Greek yogurt or a crisp salad for a meal that’s as satisfying as it is Instagram-worthy.

Mushroom and Cheese Phyllo Bundles

These Mushroom and Cheese Phyllo Bundles are the little pockets of joy your dinner table has been dreaming of. Imagine crispy, flaky phyllo hugging a savory, cheesy mushroom filling—it’s like a hug in every bite.

Ingredients

• 1 cup finely chopped mushrooms
• 1/2 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
• 6 sheets phyllo dough
• 1/4 cup melted butter

Instructions

1. Preheat your 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’re soft and all the liquid has evaporated, about 5 minutes.
3. Remove the skillet from heat and stir in the mozzarella, Parmesan, garlic powder, salt, and black pepper until well combined.
4. Lay one sheet of phyllo dough on a clean surface and lightly brush with melted butter. Layer another sheet on top and repeat until you have three layers.
5. Cut the layered phyllo into 4 equal squares. Place a spoonful of the mushroom mixture in the center of each square.
6. Gather the corners of each phyllo square to the center, twisting slightly to seal the bundle. Place on the prepared baking sheet.
7. Repeat the layering, filling, and sealing process with the remaining phyllo sheets and mushroom mixture.
8. Brush the tops of the bundles with the remaining melted butter.
9. Bake for 15-20 minutes, or until the phyllo is golden brown and crispy.

Zesty and golden, these bundles offer a delightful crunch with every bite, revealing a gooey, savory center. Serve them atop a bed of greens for a fancy appetizer or alongside a dipping sauce for a fun twist.

Savory Phyllo Chicken Pot Pie

Buckle up, buttercups, because we’re about to take your taste buds on a joyride with a dish that’s as flaky as your last relationship but way more satisfying. This Savory Phyllo Chicken Pot Pie is the comfort food upgrade you didn’t know you needed, combining the homely goodness of chicken pot pie with the crispy, buttery layers of phyllo dough that’ll have you questioning all your life choices up until this moment.

Ingredients

• 2 cups cooked chicken, shredded
• 1 cup carrots, diced
• 1 cup peas, frozen
• 1/2 cup celery, diced
• 1/3 cup unsalted butter
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 6 sheets phyllo dough
• 1/4 cup melted butter

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish.
2. In a large skillet over medium heat, melt 1/3 cup butter. Add carrots, peas, and celery, sautéing for 5 minutes until slightly softened.
3. Sprinkle flour, salt, pepper, and garlic powder over the vegetables, stirring constantly for 1 minute to create a roux.
4. Gradually whisk in chicken broth and milk, bringing the mixture to a simmer. Cook for 5 minutes, stirring occasionally, until thickened.
5. Stir in shredded chicken, then remove from heat. Tip: For extra flavor, use rotisserie chicken.
6. Layer 1 sheet of phyllo dough in the pie dish, brushing lightly with melted butter. Repeat with remaining sheets, layering at angles to cover the dish.
7. Pour the chicken mixture into the phyllo-lined dish. Fold overhanging phyllo over the filling, brushing with more butter.
8. Bake for 25-30 minutes, until the phyllo is golden and crispy. Tip: Place a baking sheet underneath to catch any spills.
9. Let stand for 5 minutes before serving. Tip: For a show-stopping presentation, garnish with fresh thyme.

You’ll marvel at how the crispy phyllo shatters to reveal the creamy, savory filling inside. Serve it with a side of roasted Brussels sprouts for a meal that’s as balanced as your attempt at adulting.

Phyllo Dough Spanakopita

Today, we’re diving into the flaky, cheesy, and spinach-packed world of Phyllo Dough Spanakopita, a dish that’s as fun to make as it is to pronounce (try saying it five times fast, we dare you). Perfect for when you want to impress at a potluck or just treat yourself to something deliciously Greek.

Ingredients

• 1 lb fresh spinach, chopped
• 1 cup feta cheese, crumbled
• 1/2 cup ricotta cheese
• 1/4 cup olive oil
• 1/4 cup unsalted butter, melted
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 package (16 oz) phyllo dough, thawed

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
2. In a large bowl, mix together the chopped spinach, feta cheese, ricotta cheese, olive oil, salt, and black pepper until well combined.
3. Carefully unroll the phyllo dough and cover it with a damp towel to prevent drying out.
4. Place one sheet of phyllo dough in the prepared baking dish and brush lightly with melted butter. Repeat this process, layering 8 sheets total, buttering each one.
5. Spread the spinach and cheese mixture evenly over the layered phyllo dough.
6. Continue layering the remaining phyllo dough sheets on top of the filling, buttering each sheet as you go.
7. Using a sharp knife, score the top layers of phyllo dough into squares or triangles before baking to make cutting easier later.
8. Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and crispy.
9. Let the spanakopita cool for 10 minutes before serving to allow the filling to set.

The result? A crispy, golden exterior gives way to a creamy, savory filling that’s packed with flavor. Serve it warm with a side of tzatziki for dipping, or enjoy it as a standalone star at your next brunch.

Beef and Onion Phyllo Parcels

Craving something that’s a little fancy but secretly easy to whip up? These Beef and Onion Phyllo Parcels are your golden ticket to impressing everyone at the dinner table without breaking a sweat. Packed with savory goodness and wrapped in crispy, buttery layers, they’re the perfect blend of comfort and elegance.

Ingredients

• 1 lb ground beef
• 1 large onion, finely chopped
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1/2 cup grated Parmesan cheese
• 8 sheets phyllo dough
• 1/2 cup melted butter

Instructions

1. Preheat your 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 chopped onion 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 7 minutes. Tip: Drain excess fat for a lighter filling.
4. Season the beef mixture with salt, black pepper, and garlic powder. Stir in the Parmesan cheese, then remove from heat.
5. 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 4 layers.
6. Cut the layered phyllo dough into 4 equal squares. Spoon a portion of the beef mixture onto each square.
7. Fold the edges of each square over the filling, creating a parcel. Brush the outside with more melted butter for extra crispiness.
8. Place the parcels on the prepared baking sheet and bake for 20 minutes, or until golden brown. Tip: Let them rest for 5 minutes before serving to avoid burns.

These parcels come out with a delightful crunch that gives way to the juicy, flavorful beef inside. Serve them with a side of tangy yogurt dip or a fresh salad to cut through the richness. Either way, they’re bound to disappear faster than you can say ‘seconds, please!’

Phyllo Wrapped Brie with Apricot Jam

Oh, the joys of melty cheese and flaky pastry! This Phyllo Wrapped Brie with Apricot Jam is the party hero you didn’t know you needed, combining gooey, creamy brie with sweet, tangy apricot jam, all hugged by crispy, golden phyllo. It’s the kind of dish that’ll have your guests whispering sweet nothings to their plates.

Ingredients

• 1 wheel (8 oz) brie cheese
• 1/4 cup apricot jam
• 6 sheets phyllo dough
• 1/4 cup unsalted butter, melted
• 1 tbsp honey

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Place one sheet of phyllo dough on a clean surface and lightly brush with melted butter. Layer another sheet on top and repeat until all sheets are used.
3. Tip: Keep unused phyllo covered with a damp towel to prevent drying.
4. Place the brie wheel in the center of the phyllo stack. Spread apricot jam evenly over the top of the brie.
5. Gently fold the phyllo dough up and over the brie, pleating as you go to encase the cheese. Brush the outside with more melted butter.
6. Tip: Don’t worry if it looks messy; the imperfections add charm!
7. Transfer the wrapped brie to the prepared baking sheet and bake for 20-25 minutes, or until the phyllo is golden brown and crispy.
8. Tip: Let it sit for 5 minutes before serving to allow the cheese to set slightly.
9. Drizzle with honey right before serving for an extra touch of sweetness.

Velvety brie oozes out at the first cut, contrasting beautifully with the crisp phyllo and sticky-sweet jam. Serve it with apple slices or crusty bread for a textural symphony that’s sure to steal the show.

Greek Phyllo Meat Pie

Oh, the joys of biting into a crispy, golden layer of phyllo only to discover a savory, meaty treasure beneath! This Greek Phyllo Meat Pie is like a delicious secret wrapped in layers of flaky goodness, ready to make your taste buds dance the Zorba.

Ingredients

• 1 lb ground beef
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 cup fresh parsley, chopped
• 1/2 cup feta cheese, crumbled
• 1 egg, lightly beaten
• 1/2 cup unsalted butter, melted
• 1 package (16 oz) phyllo dough, thawed
• Salt and pepper to taste

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
2. In a large skillet over medium heat, cook the ground beef until browned, about 5-7 minutes. Drain excess fat.
3. Add the onion and garlic to the skillet, cooking until softened, about 3 minutes. Tip: Don’t rush the onions; letting them cook slowly brings out their sweetness.
4. Stir in the oregano, cinnamon, nutmeg, parsley, and season with salt and pepper. Remove from heat and let cool slightly.
5. Mix in the feta cheese and beaten egg to the meat mixture. Tip: The egg acts as a binder, ensuring your pie holds together beautifully.
6. Layer half of the phyllo sheets in the prepared dish, brushing each with melted butter. Tip: Keep unused phyllo covered with a damp towel to prevent drying.
7. Spread the meat mixture evenly over the phyllo layers.
8. Top with the remaining phyllo sheets, buttering each layer. Tuck in any overhanging edges.
9. Bake for 45-50 minutes, or until the top is golden and crispy.

Golden and flaky on the outside, rich and savory on the inside, this pie is a showstopper. Serve it with a dollop of tzatziki for a creamy contrast that’ll have everyone coming back for seconds.

Phyllo Dough Samosas with Spiced Potatoes

So, you think samosas are just for takeout? Think again! These Phyllo Dough Samosas with Spiced Potatoes are about to revolutionize your snack game with their flaky layers and hearty filling. Plus, they’re surprisingly simple to whip up—no fancy skills required.

Ingredients

• 1 package phyllo dough, thawed
• 4 medium potatoes, peeled and diced
• 2 tbsp vegetable oil
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 1 tsp garam masala
• 1/2 tsp red chili powder
• 1/2 cup peas, frozen
• 1 tbsp lemon juice
• 1/4 cup water
• 1 egg, beaten

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Heat 2 tbsp vegetable oil in a large pan over medium heat. Add 1 tsp cumin seeds and let them sizzle for 30 seconds.
3. Add the diced potatoes to the pan, stirring to coat them in the oil and spices. Cook for 5 minutes, stirring occasionally.
4. Sprinkle in 1 tsp turmeric powder, 1 tsp garam masala, and 1/2 tsp red chili powder. Stir well to evenly distribute the spices.
5. Add 1/2 cup frozen peas and 1/4 cup water to the pan. Cover and simmer for 10 minutes, or until the potatoes are tender.
6. Remove from heat and stir in 1 tbsp lemon juice. Let the filling cool slightly.
7. Lay out one sheet of phyllo dough and brush lightly with beaten egg. Place another sheet on top and repeat the process until you have 3 layers.
8. Cut the layered phyllo dough into 3-inch strips. Place a spoonful of the potato mixture at the end of each strip.
9. Fold the phyllo dough over the filling in a triangle pattern, continuing until the entire strip is folded. Brush the outside with more beaten egg.
10. Place the samosas on the prepared baking sheet and bake for 20 minutes, or until golden brown and crispy.

Outrageously crispy on the outside and warmly spiced on the inside, these samosas are a textural dream. Serve them with a side of mint chutney for dipping, or go wild and crumble them over a salad for an unexpected crunch.

Cheesy Phyllo Asparagus Tart

Howdy, food lovers! If you’re on the hunt for a dish that’s as fun to make as it is to devour, you’ve struck gold. This cheesy phyllo asparagus tart is the perfect blend of crispy, creamy, and downright delicious, guaranteed to make your taste buds do a happy dance.

Ingredients

• 1 package phyllo dough, thawed
• 1/2 cup unsalted butter, melted
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• 1 lb fresh asparagus, trimmed
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

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 the prepared baking sheet and brush lightly with melted butter. Repeat this process, layering and buttering 5 more sheets of phyllo.
3. In a medium bowl, mix together ricotta cheese, Parmesan cheese, egg, salt, and pepper until well combined.
4. Spread the cheese mixture evenly over the top layer of phyllo, leaving a 1-inch border around the edges.
5. Arrange the asparagus spears in a single layer on top of the cheese mixture.
6. Drizzle the asparagus with olive oil and sprinkle lightly with additional salt and pepper.
7. Bake in the preheated oven for 20-25 minutes, or until the phyllo is golden brown and the asparagus is tender.
8. Allow the tart to cool for 5 minutes before slicing and serving.

Absolutely irresistible, this tart boasts a flaky phyllo crust with a creamy, cheesy center and crisp-tender asparagus. Serve it as a show-stopping appetizer or pair it with a fresh salad for a light, satisfying meal.

Phyllo Dough Pizza Rolls

Never has there been a more delightful twist on pizza night than these Phyllo Dough Pizza Rolls. Crispy, cheesy, and packed with all your favorite toppings, they’re like little love letters to your taste buds, wrapped in the flakiest dough known to humankind.

Ingredients

• 1 package phyllo dough, thawed
• 1 cup marinara sauce
• 2 cups shredded mozzarella cheese
• 1/2 cup pepperoni slices
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 tsp garlic powder

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Lay out one sheet of phyllo dough and lightly brush it with olive oil. Layer another sheet on top and repeat the process until you have 5 layers.
3. Spread a thin layer of marinara sauce over the top layer of phyllo dough, leaving a 1-inch border around the edges.
4. Sprinkle mozzarella cheese evenly over the sauce, followed by pepperoni slices and a dusting of Parmesan cheese and garlic powder.
5. Carefully roll the phyllo dough into a tight log, starting from the long side. Seal the edge with a bit of olive oil.
6. Using a sharp knife, cut the log into 1-inch pieces and place them on the prepared baking sheet.
7. Bake for 15-20 minutes, or until the rolls are golden brown and crispy.
8. Let them cool for 5 minutes before serving to avoid burning your mouth on molten cheese (a lesson we’ve all learned the hard way).

Absolutely irresistible, these Phyllo Dough Pizza Rolls offer a crunchy exterior that gives way to a gooey, savory center. Serve them with a side of extra marinara for dipping, or get fancy and drizzle with a balsamic glaze for an extra punch of flavor.

Savory Phyllo Dough Egg Rolls

Kick your snack game up a notch with these Savory Phyllo Dough Egg Rolls, a crispy, flaky twist on the classic that’ll have your taste buds doing backflips. Perfect for when you’re craving something indulgent yet surprisingly easy to whip up.

Ingredients

• 1 package phyllo dough, thawed
• 1 lb ground pork
• 2 cups shredded cabbage
• 1 cup shredded carrots
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp ginger, minced
• 1 tsp garlic, minced
• 1 egg, beaten
• 1/4 cup water
• Vegetable oil, for frying

Instructions

1. In a large skillet over medium heat, cook the ground pork until no longer pink, about 5 minutes.
2. Add the shredded cabbage, carrots, soy sauce, sesame oil, ginger, and garlic to the skillet. Cook for another 5 minutes, stirring occasionally, until the vegetables are tender.
3. Remove the skillet from heat and let the filling cool slightly.
4. Lay one sheet of phyllo dough on a clean surface and brush lightly with beaten egg.
5. Place a second sheet of phyllo dough on top and brush with egg again.
6. Cut the layered phyllo dough into 3-inch wide strips.
7. Place a tablespoon of the pork and vegetable mixture at the end of each strip.
8. Fold the corners over the filling and roll up tightly, sealing the end with a bit of beaten egg.
9. Heat vegetable oil in a deep fryer or large pot to 350°F.
10. Fry the egg rolls in batches until golden brown, about 2-3 minutes per side.
11. Remove with a slotted spoon and drain on paper towels.

These egg rolls are a textural dream, with the phyllo dough offering an extra crispy crunch that’s downright addictive. Serve them with a sweet chili sauce for dipping, or get creative by slicing them into bite-sized pieces for a party platter that’ll disappear in seconds.

Phyllo Dough Crab Rangoon

Yummy doesn’t even begin to cover these Phyllo Dough Crab Rangoons—imagine all the crispy, creamy goodness of your favorite takeout appetizer, but with a flaky twist that’ll have you forgetting all about the deep-fried original. Perfect for impressing guests or treating yourself to a fancy snack night, these bites are a game-changer.

Ingredients

• 8 oz cream cheese, softened
• 1 cup crab meat, drained and flaked
• 2 green onions, finely chopped
• 1 tsp Worcestershire sauce
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 12 sheets phyllo dough
• 1/4 cup melted butter
• 1 tbsp sesame seeds

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a medium bowl, mix together the cream cheese, crab meat, green onions, Worcestershire sauce, garlic powder, and salt until well combined.
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 4 layers.
4. Cut the layered phyllo dough into 4 equal squares.
5. Place a tablespoon of the crab mixture in the center of each square.
6. Gather the corners of each square to the center, twisting slightly to seal the filling inside, creating a small pouch.
7. Brush the outside of each pouch with melted butter and sprinkle with sesame seeds.
8. Bake for 15-20 minutes, or until the phyllo dough is golden brown and crispy.
9. Let cool for 5 minutes before serving to avoid burning your mouth—because let’s be honest, you’re going to want to eat these immediately.

Light, flaky, and bursting with creamy crab filling, these Phyllo Dough Crab Rangoons are a textural dream. Serve them with a side of sweet chili sauce for dipping, or get fancy and pair with a crisp white wine for an unexpectedly elegant appetizer.

Vegetable Phyllo Pie

Feast your eyes on this flaky, golden masterpiece that’s about to become your new favorite way to eat your greens—Vegetable Phyllo Pie! It’s like a hug in pastry form, packed with all the good stuff and none of the guilt (well, maybe just a little from the butter).

Ingredients

• 1 package phyllo dough (16 oz), thawed
• 1/2 cup unsalted butter, melted
• 2 cups spinach, chopped
• 1 cup ricotta cheese
• 1/2 cup feta cheese, crumbled
• 1/4 cup green onions, sliced
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9-inch pie dish.
2. In a large bowl, mix together spinach, ricotta, feta, green onions, garlic powder, salt, and pepper until well combined.
3. Carefully unroll the phyllo dough and cover it with a damp towel to prevent drying.
4. Place one sheet of phyllo dough in the pie dish, brush lightly with melted butter, and repeat with 5 more sheets, layering and buttering each.
5. Spread the spinach and cheese mixture evenly over the phyllo layers.
6. Top with another 6 sheets of phyllo, buttering each layer as before, and tuck in the edges to seal the pie.
7. Using a sharp knife, score the top layers into 8 pieces to make cutting easier after baking.
8. Bake for 35-40 minutes, or until the top is golden brown and crispy.
9. Let the pie cool for 10 minutes before slicing and serving.

Here’s the scoop: this pie is a crispy, creamy dream with a savory filling that’ll make you forget all about meat. Serve it with a side of tangy tzatziki or a simple arugula salad for a meal that’s as pretty as it is delicious.

Phyllo Dough Sausage Rolls

Perfectly crispy on the outside, irresistibly savory on the inside, these Phyllo Dough Sausage Rolls are the snack you didn’t know you needed until now. Imagine biting into layers of flaky phyllo wrapped around a juicy, herby sausage—pure bliss that’s surprisingly easy to whip up!

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 tsp dried rosemary
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a bowl, mix the ground pork sausage with thyme, rosemary, garlic powder, onion powder, and black pepper until well combined.
3. Unroll the phyllo dough and cover it with a damp towel to prevent drying out.
4. Place one sheet of phyllo dough on a clean surface, brush lightly with melted butter, then layer another sheet on top. Repeat until you have 3 layers.
5. Cut the layered phyllo dough into 4 equal strips lengthwise.
6. Place a small amount of the sausage mixture along one end of each strip, then roll the dough around the sausage, sealing the edges with a bit of beaten egg.
7. Arrange the rolls on the prepared baking sheet, seam side down, and brush the tops with the remaining beaten egg.
8. Bake for 20-25 minutes, or until the rolls are golden brown and the sausage is cooked through.
9. Let cool for 5 minutes before serving to allow the filling to set.

Crispy, golden, and bursting with flavor, these sausage rolls are a hit at any gathering. Serve them with a side of spicy mustard or your favorite dipping sauce for an extra kick!

Phyllo Dough Empanadas

Alright, folks, let’s talk about turning those flaky, buttery sheets of phyllo dough into something downright magical—Phyllo Dough Empanadas! These little pockets of joy are the perfect blend of crispy and savory, and they’re about to become your new favorite party trick.

Ingredients

• 1 package phyllo dough, thawed
• 1 cup cooked chicken, shredded
• 1/2 cup black beans, drained and rinsed
• 1/4 cup corn kernels
• 1/2 cup cheddar cheese, shredded
• 1 tsp cumin
• 1 tsp chili powder
• 1/4 tsp salt
• 1/4 cup butter, melted

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a bowl, mix the shredded chicken, black beans, corn, cheddar cheese, cumin, chili powder, and salt until well combined.
3. Carefully unroll the phyllo dough and cover it with a damp towel to prevent drying out.
4. Place one sheet of phyllo dough on a clean surface and brush lightly with melted butter.
5. Layer another sheet on top and brush with butter again. Repeat until you have 3 layers.
6. Cut the layered phyllo dough into 4 equal squares.
7. Spoon a tablespoon of the chicken mixture onto the center of each square.
8. Fold the phyllo dough over the filling to form a triangle, pressing the edges to seal.
9. Brush the tops of the empanadas with more melted butter for extra crispiness.
10. Bake for 15-20 minutes, or until golden brown and crispy.

Unbelievably crispy on the outside and bursting with flavor on the inside, these empanadas are a game-changer. Serve them with a side of salsa or avocado crema for an extra kick, and watch them disappear faster than you can say ‘more please!’

Savory Phyllo Dough Apple and Onion Tart

Delightfully unexpected yet utterly irresistible, this savory phyllo dough apple and onion tart is the culinary equivalent of a plot twist in your favorite rom-com. It’s sweet, it’s savory, and it’s guaranteed to steal the spotlight at any dining table.

Ingredients

• 1 package phyllo dough, thawed
• 2 large apples, thinly sliced
• 1 large onion, thinly sliced
• 4 tbsp unsalted butter, melted
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1/2 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large skillet over medium heat, heat olive oil and sauté onions until caramelized, about 15 minutes. Tip: Stir occasionally to prevent burning.
3. Add sliced apples, salt, pepper, and thyme to the skillet. Cook for another 5 minutes until apples are slightly softened.
4. Unroll the phyllo dough and cover with a damp towel to prevent drying. Tip: Work quickly to keep the dough pliable.
5. Place one sheet of phyllo dough on the prepared baking sheet, brush lightly with melted butter, and sprinkle a bit of Parmesan cheese. Repeat the layers until half the dough is used.
6. Spread the apple and onion mixture evenly over the phyllo layers.
7. Continue layering the remaining phyllo dough, butter, and cheese on top of the filling.
8. Bake for 25-30 minutes, or until the tart is golden brown and crispy. Tip: Let it cool for 5 minutes before slicing to ensure clean cuts.

Ready to wow your taste buds? This tart offers a crispy, flaky exterior with a sweet and savory filling that pairs perfectly with a crisp green salad or a dollop of sour cream for an extra tangy kick.

Conclusion

Perfect for any occasion, these 16 phyllo dough recipes offer a delightful mix of savory and satisfying dishes that are sure to impress. Whether you’re a seasoned chef or a curious beginner, there’s something here to spark your culinary creativity. We’d love to hear which recipes you try and adore—don’t forget to leave a comment and share your favorites on Pinterest!