CATEGORY: Phyllo
Phyllo-Wrapped Halibut Fillets with Lemon Scallion Sauce and Yukon Golds with Garlic and Bay Leaves

Phyllo-Wrapped Halibut Fillets with Lemon Scallion Sauce and Yukon Golds with Garlic and Bay Leaves

How do you feel about phyllo (or filo) dough? These are the tissue-thin layers of pastry dough used in various Greek and Near Eastern sweet and savory preparations, (such as baklava and spanakopita), similar to flaky strudel dough. I want to believe that we all enjoy eating phyllo-wrapped creations.

Baked Eggs in Tomato Cups and Greek Egg Rolls with Spinach and Feta

The ingredient list for the “Baked Eggs in Tomato Cups,” from the September 2006 issue of Vegetarian Times, was so short and simple, yet I never tried such a thing -- baking an egg in a tomato. I adapted the recipe in order to use only 3 large tomatoes (and 3 eggs). For my dried...