Filo (phyllo) pastry

Ricotta and berry-filled envelopes are a refined treat embodying the delicacy of European cuisine. Their origins can be linked to traditional French and Italian desserts, where airy dough combines juicy fruits and soft cheese. This recipe uses phyllo for a crispy texture, while ricotta adds creamy tenderness. Cherries and plums introduce sweet-sour notes that perfectly complement the softness of the cheese. After baking, the dough becomes golden and crispy while the filling retains its juiciness. These envelopes are a wonderful choice for morning tea or a light dessert after dinner. They are served slightly cooled and dusted with powdered sugar, making them even more exquisite. The simplicity of preparation and harmony of flavors make them an ideal treat for those who appreciate refined and balanced sweetness.

Ricotta and spinach pastries are a refined combination of delicate Italian cheese and rich green flavors encased in crispy dough. This recipe embodies the culinary traditions of Mediterranean cuisine, where ricotta and spinach are often used in pastas and baked goods. Light and airy pastries with a golden crust are perfect for both everyday dinners and festive tables. The creamy filling enriched with garlic aroma offers a tender, slightly sweet taste with a hint of greenery. They can be served as a standalone dish complemented by a fresh salad or used as an appetizing snack. The dish is versatile – suitable for lovers of Italian cuisine as well as those who appreciate healthy and delicious food.

Beetroot caviar in phyllo pastry baskets is a combination of delicate crispy dough with rich, slightly sweet caviar made from roasted beets. This recipe is inspired by Russian cuisine, where beet appetizers hold a special place. Thinly sliced pickles and sautéed onions add zest to the caviar, while rich sour cream softens the flavor, creating a harmonious blend. Highlighted with black salt, this snack masterpiece not only impresses with its appearance but also reveals a wealth of flavors. Perfect for festive tables, light snacks, or an exquisite start to dinner. Each basket tells a story of traditions and culinary art transformed into a modern treat.

The joy of all Greek children - a quick dessert made from Greek filo pastry soaked in aromatic cream. Recipe from the Moscow restaurant Kefi, whose kitchen is headed by Evgeny Dokunin.

Alena Ofitserova, pastry chef at The Greeks restaurant, shared the recipe with us.

There is almost no dough in this pie - mostly ricotta and berries. If desired, the cheese can be replaced with non-acidic cottage cheese. In general, this pie can be baked all year round, using frozen cherries. In this case, they need to be defrosted , boiled with sugar and your favorite spices - in the Greek cafe "My Big Greek Pie", where this recipe comes from, they use cloves, cinnamon sticks and anise. However, after boiling, the berries must be squeezed out.

The brie cheese and phyllo pastry pie is a refined dish of European cuisine that combines the airy crisp texture of phyllo dough with the tenderness of brie cheese. This pie impresses with its contrast: creamy cheese melts between thin layers of crispy pastry, creating a rich and deep flavor. Lingonberry jam adds a slight tartness that highlights the creaminess of the filling. Traditionally, such pies are found in French gastronomy, but their variations are widespread across Europe. The thin layers of dough require careful handling, but the result is an aesthetic and sophisticated treat. It is best served slightly warm so that the cheese remains soft and stretchy. This is an ideal choice for a festive table or a cozy family dinner, especially when paired with light white wine.

Quick homemade baklava is a refined dessert of Greek cuisine that combines crispy layers of phyllo dough with aromatic nut filling soaked in honey syrup. The origins of baklava date back centuries, and its variations are found in many cultures' cuisines. Here the process is simplified, but the taste remains truly magical. Crispy phyllo sheets soaked in butter harmoniously blend with walnuts and pistachios, creating a sweet, rich flavor with hints of citrus and cardamom. Baklava is perfect for holidays and family tea gatherings, filling the home with warmth and coziness. Once cooled after preparation, it acquires a pleasant tenderness, making each piece delightful.

Snails made of phyllo dough with tomatoes and olives are an exquisite dish of Greek cuisine that combines the crispy texture of the thinnest dough with rich Mediterranean flavors. The origins of this recipe can be found in traditional Greek pies, where phyllo dough is used to create a light, flaky crust. The filling of spinach, feta, sun-dried tomatoes, and olives gives the dish a balance of freshness and spiciness, while thyme adds a subtle aroma. The snails are baked to a golden crust, making them a perfect treat with a glass of white wine or as a light appetizer on the festive table. They can be served hot or chilled, enjoying the delicate combination of creamy dough and fragrant filling. This dish embodies Greek gastronomic culture where simplicity of ingredients meets unparalleled taste.

Recipe by Igor Sosenkov from the Mitzva bar.

The recipe calls for the thinnest filo dough, which is impossible to make yourself. If you can't find it in the store, take regular puff pastry. The recipe is from the sports bar "Shturm" in the Zaoksky district. Nika Ganich, author of the book "Geography to taste with Nika Ganich. Tula", shared the recipe with us.

Chicken shawarma pie with tahini and yogurt sauce is an incredible combination of flavors and textures inspired by Jewish culinary traditions. Crispy phyllo dough envelops tender chicken marinated in spices and layers of baked potatoes, creating a multi-layered gastronomic delight. The tahini-yogurt sauce adds creamy softness and a hint of tanginess, highlighting the Eastern spices. Historically, shawarma spread from Middle Eastern countries, and this pie is an original interpretation of the classic dish. It is perfect for festive gatherings as well as cozy family dinners. Each bite of this pie reveals a rich palette of flavors and transports you to the atmosphere of ancient Eastern bazaars.

Recipe from the restaurant "My Big Greek Pie.

Recipe from Tiziano Cadziolo, brand chef of the Scrocchiarella pizzeria.

Recipe from the tavern "Kalimera".