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.

These rolls are based loosely on b’stilla—a phyllo-crusted “pie” of chicken that’s been simmered with spices and then mixed with egg and nuts....

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

Get the irresistible flavor of samosas without all the frying.

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

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

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....

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

If the notion of baking a pie seems like too much work, consider these simple strudels, which offer the pleasure of pie with a lot less effort.