Phyllo Dough

In this recipe we call for a 10 1/2- by 7 1/2- by 1-inch rectangular tart pan. The tart could also be made using a baking sheet or a jelly-roll pan, as the filling is dense enough to hold its shape on its own.

In this easy version of the classic napoleon, crisp phyllo pastry squares are layered with lemon cream and raspberries. Jars of ready-made lemon curd are available in the preserves section of most supermarkets.

This recipe can be prepared in 45 minutes or less.

Editor's note: The recipe and introductory text below are excerpted from Diane Kochilas's book Meze: Small Plates to Savor and Share from the Mediterranean Table. Kochilas also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. To read more about Kochilas and Greek cuisine, click here. Onions, cheese, and yogurt pies abound in the north of Greece, especially in shepherds' communities where dairy products are daily staples. This recipe is culled from that tradition, but instead of preparing a whole sheet pan with homemade phyllo, I have reworked it to make it accessible and more in tune with the meze style of eating.

Crispy phyllo takes the place of a traditional pizza crust in this inventive recipe, which is a great appetizer or light entrée.

Can be prepared in 45 minutes or less.

In this clever dish from chef Michel Richard at Citronelle in Washington, D.C., fried sea scallops coated with fine strands of phyllo pastry resemble porcupines.

Phyllo dough gives this dessert a crisp texture that contrasts nicely with the smooth lemon filling.

An appealing dish from Matt's in the Market in Seattle, Washington.

Topping a classic mushroom pot pie with crunchy, scrunched-up phyllo takes the comfort food classic from good to great.