For this Greek speciality, phyllo, or filo, pastry is filled with a savory creamy custard teeming with sauteed scallions, feta cheese, and ricotta cheese.
Diane Kochilas is a Greek-American chef, author, and culinary instructor. Diane’s cookbooks focus on the food of her heritage, as do her writings for several publications, including Saveur and The New York Times. Kochilas’ The Glorious Foods of Greece won the prestigious IACP Jane Grigson Award for Excellence in Research. Koschilas also runs a cooking school on Ikaria, the island in Greece where her family is from, called The Glorious Greek Kitchen Cooking School. She splits her time between New York, Athens, and Ikaria.