A loose riff on the Greek cheese pie known as myzithropita, this recipe uses ricotta, eggs, and sugar to emulate its taste and texture.

This elegant hors d’ oeuvre of thin cylinders of phyllo is filled with the woodsy intensity of mushrooms.

Get the irresistible flavor of samosas without all the frying.

Traditionally, baklava is a Middle Eastern dessert, but we fell head over heels for this savory rendition.

Panfried eggplant, walnuts, and cheese melt into each other and make a rich filling between crisp layers of phyllo in this hearty, meat–free pie.

Galatopita, or milk pie, has a crisp phyllo crust and a dense, satisfying custard filling made with semolina flour. It is among the dairy specialties of Epirus and Thessaly; we like this version from Ioannina....

These satisfying tarts may incite “vegetarian envy” in your meat-eating guests. The recipe makes 4 main-course portions or can be served as sides.

A refreshing way to finish the meal, this Greek-inspired dessert features kataifi, a seductively crisp, light Middle Eastern dough.

This dish is a take on the bistro classic frisée salad with lardons.

At Mo Mo, chef Greg Malouf serves his b’stilla in individual portions, but we’ve opted to make a large pie designed to be served in wedges.