You just made a pita (pie) or mezedes (appetizers) and you’re left with only a couple of sheets of phyllo. Throwing it out feels wasteful, you know it won’t last in the refrigerator more than a couple of days, and it’s not enough to make something else…or is it? Over the years, Kukla (our mom) found delicious ways to use leftover phyllo (which happens more often than you think), inspiring us to come up with a few recipes of our own. So instead of feeling anxious about wasting the one or two extra phyllo sheets after making a pita, we get excited about what we’re going to make with them. We’ve got four (technically five) recipes that we not only flipped but we put that leftover phyllo to excellent use in one snack (two flavor options), one meze, and two entrees. They’re so good that you’ll want to keep these recipes on standby for your next leftover-phyllo moment, or multiply them for more servings (as a main phyllo event).
The recipes below link to how-to videos on our YouTube cooking series, Flippin’ Greek! ™, to show you how we do it in our kouzina. Join us!
The recipes below link to how-to videos on our YouTube cooking series, Flippin’ Greek! ™, to show you how we do it in our kouzina. Join us!
PHYLLO CHIPS (episode 165)
Forget bagged chips! These flaky, crunchy chips can be baked up two ways: Savory with an herb-cheese blend between the sheets or sweet with sugar, cinnamon, and a drizzle of honey (see our tip below for a chocolate option!). Though great for snacking as is, these chips also go well with dips and spreads. You might even find yourself making these without waiting for leftover phyllo.
KOUZINA SWEET TIP: After baking, instead of honey, melt 2 tablespoons of semi-sweet chocolate chips and drizzle over the Sweet chips.
PREP TIME: 15 minutes, plus standing
BAKING TIME: 8 minutes
MAKES: about 30 chips
1 large egg white
2 tablespoons extra-virgin olive oil, plus more for baking sheet
1 1/2 tablespoons water
*
FLAVORINGS
Savory:
3/4 teaspoon dried thyme
3/4 teaspoon dried oregano
3/4 teaspoon grated myzithra cheese
1/4 teaspoon garlic powder
OR
Sweet:
2 1/2 teaspoons light brown sugar
1/2 teaspoon cinnamon
1 tablespoon Greek thyme honey, warmed
*
2 (14-by-18-inch) sheets #7 or #10 phyllo dough (or 4 sheets of #4 or #5 dough), thawed according to package directions
1. In a small bowl, whisk together the egg white, 2 tablespoons olive oil, and the water until combined well. In another small bowl, for Savory chips, combine all of the ingredients; for Sweet chips, combine the sugar and cinnamon.
2. Heat oven to 375°F. Lightly oil a large heavy-duty rimmed baking sheet. Place 1 sheet of phyllo on work surface with the wide side facing you (keeping remaining sheets covered with a damp kitchen towel or a sheet of plastic wrap), lightly brush half of the sheet with egg-white mixture and lightly sprinkle with your choice of flavoring. Fold over the other side, covering the flavoring. Lightly brush with egg-white mixture and lightly sprinkle with the flavoring. This is for #7 or #10 phyllo dough. If using #4 or #5 dough, layer one more time. Cut the phyllo stacks into squares, rectangles, or diamonds, then transfer to prepared baking sheet, placing slightly apart (this will allow the edges to crisp). Repeat to make one more phyllo stack.
3. Bake 7 to 8 minutes, until phyllo is golden throughout (do not brown/overbake).
4. For Sweet chips: When removed from the oven, drizzle honey or chocolate over the tops. Let sweet and savory chips cool.
Forget bagged chips! These flaky, crunchy chips can be baked up two ways: Savory with an herb-cheese blend between the sheets or sweet with sugar, cinnamon, and a drizzle of honey (see our tip below for a chocolate option!). Though great for snacking as is, these chips also go well with dips and spreads. You might even find yourself making these without waiting for leftover phyllo.
KOUZINA SWEET TIP: After baking, instead of honey, melt 2 tablespoons of semi-sweet chocolate chips and drizzle over the Sweet chips.
PREP TIME: 15 minutes, plus standing
BAKING TIME: 8 minutes
MAKES: about 30 chips
1 large egg white
2 tablespoons extra-virgin olive oil, plus more for baking sheet
1 1/2 tablespoons water
*
FLAVORINGS
Savory:
3/4 teaspoon dried thyme
3/4 teaspoon dried oregano
3/4 teaspoon grated myzithra cheese
1/4 teaspoon garlic powder
OR
Sweet:
2 1/2 teaspoons light brown sugar
1/2 teaspoon cinnamon
1 tablespoon Greek thyme honey, warmed
*
2 (14-by-18-inch) sheets #7 or #10 phyllo dough (or 4 sheets of #4 or #5 dough), thawed according to package directions
1. In a small bowl, whisk together the egg white, 2 tablespoons olive oil, and the water until combined well. In another small bowl, for Savory chips, combine all of the ingredients; for Sweet chips, combine the sugar and cinnamon.
2. Heat oven to 375°F. Lightly oil a large heavy-duty rimmed baking sheet. Place 1 sheet of phyllo on work surface with the wide side facing you (keeping remaining sheets covered with a damp kitchen towel or a sheet of plastic wrap), lightly brush half of the sheet with egg-white mixture and lightly sprinkle with your choice of flavoring. Fold over the other side, covering the flavoring. Lightly brush with egg-white mixture and lightly sprinkle with the flavoring. This is for #7 or #10 phyllo dough. If using #4 or #5 dough, layer one more time. Cut the phyllo stacks into squares, rectangles, or diamonds, then transfer to prepared baking sheet, placing slightly apart (this will allow the edges to crisp). Repeat to make one more phyllo stack.
3. Bake 7 to 8 minutes, until phyllo is golden throughout (do not brown/overbake).
4. For Sweet chips: When removed from the oven, drizzle honey or chocolate over the tops. Let sweet and savory chips cool.
GREEK BREAKFAST-BURRITO BUNDLE (episode 166)
This burrito-inspired bundle is filled with a complete breakfast (bacon, potatoes, eggs, spinach, and feta) and wrapped in phyllo for a Greek-style meal you can serve immediately, reheat the next day, or freeze and bake another day. Perfect for a to-go or stay-home meal.
PREP TIME: 10 minutes
COOKING TIME: 15 minutes
BAKING TIME: about 12 minutes
SERVINGS: 1 to 2
2 slices bacon or 1 breakfast sausage
3/4 cup hash browns or 1 1/2 patties
1 tablespoon butter
2 large eggs, lightly beaten
1 handful fresh spinach leaves
1/4 cup crumbled Greek feta (optional)
*
1/4 cup extra-virgin olive oil
2 (14-by-18-inch) sheets #7 or #10 phyllo dough (use 3 sheets with #4 or #5 dough), thawed according to package directions
1. In a skillet, cook the bacon or sausage over medium heat until crisp. Chop and set aside. Reserve skillet with fat.
2. In same skillet with bacon fat, cook the hash browns until golden brown and crisp. (If using hash-brown patties, cook, then chop.) Set aside.
3. In a large skillet, melt the butter over medium heat. Add the eggs, bacon or sausage, hash browns, and spinach. Scramble until mostly cooked but still very moist (it will finish cooking in the oven). Remove from heat and stir in the feta (if using). Let cool slightly.
4. Heat oven to 375°F and arrange rack in center. Place 1 sheet of phyllo on work surface with the narrow side facing you (keeping remaining sheets covered with a damp kitchen towel or a sheet of plastic wrap) and brush all the way to edges with olive oil. Repeat layering for a total of 2 sheets for #7 or #10 dough or 3 sheets for #4 or #5 dough, brushing the top sheet with olive oil.
5. Scoop the scrambled egg mixture into the center of the phyllo. Fold over the side of the phyllo closest to you, covering the eggs. Brush with olive oil, then fold in the sides, brushing them with olive oil. Fold the filled side over to the end of the phyllo, trimming any overhang, and generously brush all over with olive oil. (Can be made ahead. Place in an airtight container and freeze up to 1 month. Bake, unthawed, as directed, adding about 10 minutes to baking time.) Place, seam-side down, on a small heavy-duty rimmed baking sheet.
6. Bake about 12 minutes, until golden throughout. Serve immediately or let cool, place in an airtight container, and refrigerate overnight (reheat in a 350°F oven until warm throughout).
This burrito-inspired bundle is filled with a complete breakfast (bacon, potatoes, eggs, spinach, and feta) and wrapped in phyllo for a Greek-style meal you can serve immediately, reheat the next day, or freeze and bake another day. Perfect for a to-go or stay-home meal.
PREP TIME: 10 minutes
COOKING TIME: 15 minutes
BAKING TIME: about 12 minutes
SERVINGS: 1 to 2
2 slices bacon or 1 breakfast sausage
3/4 cup hash browns or 1 1/2 patties
1 tablespoon butter
2 large eggs, lightly beaten
1 handful fresh spinach leaves
1/4 cup crumbled Greek feta (optional)
*
1/4 cup extra-virgin olive oil
2 (14-by-18-inch) sheets #7 or #10 phyllo dough (use 3 sheets with #4 or #5 dough), thawed according to package directions
1. In a skillet, cook the bacon or sausage over medium heat until crisp. Chop and set aside. Reserve skillet with fat.
2. In same skillet with bacon fat, cook the hash browns until golden brown and crisp. (If using hash-brown patties, cook, then chop.) Set aside.
3. In a large skillet, melt the butter over medium heat. Add the eggs, bacon or sausage, hash browns, and spinach. Scramble until mostly cooked but still very moist (it will finish cooking in the oven). Remove from heat and stir in the feta (if using). Let cool slightly.
4. Heat oven to 375°F and arrange rack in center. Place 1 sheet of phyllo on work surface with the narrow side facing you (keeping remaining sheets covered with a damp kitchen towel or a sheet of plastic wrap) and brush all the way to edges with olive oil. Repeat layering for a total of 2 sheets for #7 or #10 dough or 3 sheets for #4 or #5 dough, brushing the top sheet with olive oil.
5. Scoop the scrambled egg mixture into the center of the phyllo. Fold over the side of the phyllo closest to you, covering the eggs. Brush with olive oil, then fold in the sides, brushing them with olive oil. Fold the filled side over to the end of the phyllo, trimming any overhang, and generously brush all over with olive oil. (Can be made ahead. Place in an airtight container and freeze up to 1 month. Bake, unthawed, as directed, adding about 10 minutes to baking time.) Place, seam-side down, on a small heavy-duty rimmed baking sheet.
6. Bake about 12 minutes, until golden throughout. Serve immediately or let cool, place in an airtight container, and refrigerate overnight (reheat in a 350°F oven until warm throughout).
PHYLLO-WRAPPED FETA WITH HONEY (episode 167)
We created a Greek cheese-in-pastry flip that doubles as a baked alternative to saganaki (minus the flame). Not only is this a classy snack/side dish, but it also makes a wonderful topper for salads and is an exceptional meze for entertaining.
PREP TIME: 10 minutes
BAKING TIME: 30 minutes
SERVINGS: 4
2 (14-by-18-inch) sheets #7 or #10 phyllo dough (use 3 sheets with #4 or #5 dough), thawed according to package directions
1/4 cup extra-virgin olive oil
1 (4- to 6-ounce) block Greek feta
1 teaspoon fresh thyme or oregano leaves, plus sprigs for garnish
1 teaspoon chopped fresh basil
Pinch Aleppo pepper
1 tablespoon Cretan thyme honey, warmed
1/2 teaspoon white sesame seeds (optional)
1/4 teaspoon black sesame seeds (optional)
1. Heat oven to 375°F and arrange rack in center. Place 1 sheet of phyllo on work surface with the narrow side facing you (keeping remaining sheets covered with a damp kitchen towel or a sheet of plastic wrap) and brush all the way to edges with olive oil. Repeat layering for a total of 2 sheets for #7 or #10 dough or 3 sheets for #4 or #5 dough, brushing the top sheet with olive oil.
2. Place the feta in the center of the phyllo and sprinkle with the herbs and pepper. Fold over the side of the phyllo closest to you, covering the feta. Brush with olive oil, then fold in the sides, brushing them with olive oil. Fold the block over to the end of the phyllo, trimming any overhang, and brush all over with olive oil. Place, seam-side down, on a small heavy-duty rimmed baking sheet.
3. Bake 25 to 30 minutes, until golden brown throughout. Transfer to a serving plate, drizzle with honey, then sprinkle with sesame seeds (if using). Garnish with herb sprigs, if desired. Serve immediately, cutting into 4 portions.
We created a Greek cheese-in-pastry flip that doubles as a baked alternative to saganaki (minus the flame). Not only is this a classy snack/side dish, but it also makes a wonderful topper for salads and is an exceptional meze for entertaining.
PREP TIME: 10 minutes
BAKING TIME: 30 minutes
SERVINGS: 4
2 (14-by-18-inch) sheets #7 or #10 phyllo dough (use 3 sheets with #4 or #5 dough), thawed according to package directions
1/4 cup extra-virgin olive oil
1 (4- to 6-ounce) block Greek feta
1 teaspoon fresh thyme or oregano leaves, plus sprigs for garnish
1 teaspoon chopped fresh basil
Pinch Aleppo pepper
1 tablespoon Cretan thyme honey, warmed
1/2 teaspoon white sesame seeds (optional)
1/4 teaspoon black sesame seeds (optional)
1. Heat oven to 375°F and arrange rack in center. Place 1 sheet of phyllo on work surface with the narrow side facing you (keeping remaining sheets covered with a damp kitchen towel or a sheet of plastic wrap) and brush all the way to edges with olive oil. Repeat layering for a total of 2 sheets for #7 or #10 dough or 3 sheets for #4 or #5 dough, brushing the top sheet with olive oil.
2. Place the feta in the center of the phyllo and sprinkle with the herbs and pepper. Fold over the side of the phyllo closest to you, covering the feta. Brush with olive oil, then fold in the sides, brushing them with olive oil. Fold the block over to the end of the phyllo, trimming any overhang, and brush all over with olive oil. Place, seam-side down, on a small heavy-duty rimmed baking sheet.
3. Bake 25 to 30 minutes, until golden brown throughout. Transfer to a serving plate, drizzle with honey, then sprinkle with sesame seeds (if using). Garnish with herb sprigs, if desired. Serve immediately, cutting into 4 portions.
SALMON-IN-PHYLLO (episode 168)
Fish-en-Croute was the inspiration behind our completely edible Salmon-in-Phyllo. The moist salmon is packed with flavor, courtesy of our Greek marinade. We wrapped it up in phyllo with the perfect veggie options to create this elegant dish for one! In our video we used a simple spinach filling but if you’d like to kick it up to eating-out sumptuousness, go for the roasted onion and bell pepper (prepare while the fish is marinating to save time).
PREP TIME: 20 minutes, plus marinating
ROASTING TIME: 10 minutes (plus an additional 35 minutes, if making the roasted veggies)
SERVINGS: 1
MARINADE
2 garlic cloves, minced
3 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
2 teaspoons fresh dill, plus sprigs for garnish
1/2 teaspoon sea salt
1/4 teaspoon dried marjoram
Pinch dried basil
Pinch freshly ground pepper
*
1 (4 to 5 ounces) salmon fillet, skin removed
*
FILLING OPTIONS
Extra-virgin olive oil, for pan
1 small red onion, cut into 1/2-inch-thick slices
1/2 red bell pepper, cored, seeded, and cut into 1/2-inch-thick slices
OR
10 spinach leaves
*
2 (14-by-18-inch) sheets #7 or #10 phyllo dough (use 3 sheets with #4 or #5 dough), thawed according to package directions
1/4 cup extra-virgin olive oil
1. Make marinade: In a bowl, combine the garlic, olive oil, lemon juice, dill, salt, marjoram, basil, and pepper. In a shallow dish, place the salmon and coat on all sides with half of the marinade. Cover and refrigerate at least 30 minutes or up to 1 hour.
2. For onion-bell pepper filling (optional): While salmon is marinating, heat oven to 450°F. Line a 9-by-13-inch baking pan with heavy-duty foil and lightly coat with olive oil. In the pan, toss together the onion and bell pepper with the remaining marinade and spread out evenly. Roast 25 minutes, stir, then roast 8 to 10 minutes more, until the vegetables are softened and browned around the edges. Remove from oven and let cool slightly. Reduce oven temperature to 425°F.
3. Heat oven to 425°F. Place 1 sheet of phyllo on work surface with wide side facing you (keeping remaining sheets covered with a damp kitchen towel or a sheet of plastic wrap), lightly brush the sheet with olive oil. Repeat layering for a total of 2 sheets for #7 or #10 dough or 3 sheets for #4 or #5 dough, brushing the top sheet with olive oil. Place the vegetables in the center of the phyllo. Take the salmon out of the marinade, letting the juices drip back into the dish, and place the salmon over the vegetables; spoon the solids (herbs and garlic) from the marinade over the fish (discard remaining marinade). Fold over the side of the phyllo closest to you, covering the salmon. Brush phyllo with olive oil, then fold in the sides, brushing them with olive oil. Fold over to the end of the phyllo, trimming any overhang, and generously brush all over with olive oil. Place, seam-side down, on a small heavy-duty rimmed baking sheet. Using a sharp knife, cut 3 diagonal 1-inch slits on the top of the packet.
5. Roast about 10 minutes, until the phyllo is golden brown throughout. Let cool 5 minutes, then cut on the diagonal and serve garnished with dill sprigs, if desired.
Recipes copyright © Kukla's Kouzina
I hope you enjoyed our week of Leftover-Phyllo flips. Join us next week as we ring in the New Year with Mediterranean Blue Diet recipes—four flips to deliciously eat your way to healthy, Greek style!
Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
Thanks for following us and we’ll see you here and on YouTube next Monday!
Until then~
Kali orexi! Good appetite!
Kelly
Fish-en-Croute was the inspiration behind our completely edible Salmon-in-Phyllo. The moist salmon is packed with flavor, courtesy of our Greek marinade. We wrapped it up in phyllo with the perfect veggie options to create this elegant dish for one! In our video we used a simple spinach filling but if you’d like to kick it up to eating-out sumptuousness, go for the roasted onion and bell pepper (prepare while the fish is marinating to save time).
PREP TIME: 20 minutes, plus marinating
ROASTING TIME: 10 minutes (plus an additional 35 minutes, if making the roasted veggies)
SERVINGS: 1
MARINADE
2 garlic cloves, minced
3 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
2 teaspoons fresh dill, plus sprigs for garnish
1/2 teaspoon sea salt
1/4 teaspoon dried marjoram
Pinch dried basil
Pinch freshly ground pepper
*
1 (4 to 5 ounces) salmon fillet, skin removed
*
FILLING OPTIONS
Extra-virgin olive oil, for pan
1 small red onion, cut into 1/2-inch-thick slices
1/2 red bell pepper, cored, seeded, and cut into 1/2-inch-thick slices
OR
10 spinach leaves
*
2 (14-by-18-inch) sheets #7 or #10 phyllo dough (use 3 sheets with #4 or #5 dough), thawed according to package directions
1/4 cup extra-virgin olive oil
1. Make marinade: In a bowl, combine the garlic, olive oil, lemon juice, dill, salt, marjoram, basil, and pepper. In a shallow dish, place the salmon and coat on all sides with half of the marinade. Cover and refrigerate at least 30 minutes or up to 1 hour.
2. For onion-bell pepper filling (optional): While salmon is marinating, heat oven to 450°F. Line a 9-by-13-inch baking pan with heavy-duty foil and lightly coat with olive oil. In the pan, toss together the onion and bell pepper with the remaining marinade and spread out evenly. Roast 25 minutes, stir, then roast 8 to 10 minutes more, until the vegetables are softened and browned around the edges. Remove from oven and let cool slightly. Reduce oven temperature to 425°F.
3. Heat oven to 425°F. Place 1 sheet of phyllo on work surface with wide side facing you (keeping remaining sheets covered with a damp kitchen towel or a sheet of plastic wrap), lightly brush the sheet with olive oil. Repeat layering for a total of 2 sheets for #7 or #10 dough or 3 sheets for #4 or #5 dough, brushing the top sheet with olive oil. Place the vegetables in the center of the phyllo. Take the salmon out of the marinade, letting the juices drip back into the dish, and place the salmon over the vegetables; spoon the solids (herbs and garlic) from the marinade over the fish (discard remaining marinade). Fold over the side of the phyllo closest to you, covering the salmon. Brush phyllo with olive oil, then fold in the sides, brushing them with olive oil. Fold over to the end of the phyllo, trimming any overhang, and generously brush all over with olive oil. Place, seam-side down, on a small heavy-duty rimmed baking sheet. Using a sharp knife, cut 3 diagonal 1-inch slits on the top of the packet.
5. Roast about 10 minutes, until the phyllo is golden brown throughout. Let cool 5 minutes, then cut on the diagonal and serve garnished with dill sprigs, if desired.
Recipes copyright © Kukla's Kouzina
I hope you enjoyed our week of Leftover-Phyllo flips. Join us next week as we ring in the New Year with Mediterranean Blue Diet recipes—four flips to deliciously eat your way to healthy, Greek style!
Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
Thanks for following us and we’ll see you here and on YouTube next Monday!
Until then~
Kali orexi! Good appetite!
Kelly
ABOUT Kukla’s Kouzina Flippin’ Greek! ™
Flippin’ Greek! ™ is our YouTube cooking series featuring familiar non-Greek recipes we flipped to Greek-island style using ingredients and cooking techniques found in Karpathos. Each episode runs 2 to 15 minutes, the perfect length for viewers to quickly learn how to recreate foods and beverages/cocktails right alongside us.
The ingredients used in Greek-island cuisine is what sets this style of cooking apart from standard Greek fare, giving meals a fresh take that keeps them interesting. Karpathos, the home of Kukla’s Kouzina, has its own unique style, and we’ll show you how to take common dishes and reinvent them into Karpathian versions with our simple substitutions.
Many think that everyday Greek cooking is made up of dishes like spanakopita (spinach pie), moussaka, and pastitsio. These are classics for sure, but too time-consuming to make on a regular basis. During our time in Karpathos, we learned that the locals’ quick meals made from the island’s staples like fresh vegetables, fruit, herbs, spices, and protein, prepared using certain methods, came out tasting Greek-island delicious. So we thought this would be a great way to bring our hometown flavor into YOUR kouzina, adding some spicy variety to your life while keeping it simple and fast. Recipes for each week will be posted right here on our blog with links to the episodes.
Copyright © Kukla's Kouzina: A Gourmet Journey~Greek Island Style / Flippin’ Greek!™ / The Naked Truth About...Greek Cooking!
Web design by Kelly Salonica Staikopoulos
Web design by Kelly Salonica Staikopoulos
