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Meet the Phyllo Fan

Julie Taboulie

(Julie Ann Sageer)

See why Lebanese-American award-winning chef, author and television host Julie Taboulie loves working with phyllo.

What do you like most about phyllo?

Phyllo dough [is] like a blank canvas that I can literally craft and create into any type of dish, food or flavor that I’m seeking, whether it’s for everyday or entertaining.

What gives you inspiration for your phyllo dishes?

My biggest source of inspiration for my phyllo dishes is my amazing mother. “Mama,” and her glorious garden! Mama’s vegetable, fruit and flower gardens are nature’s beauty at its best. The vibrant colors and countless varieties of flowers, fruits, vegetables, herbs, and plants, plus our orchard are awe-inspiring [and give me] a fresh perspective. I’m a purist when it comes to phyllo dough, and I approach it from an artistic perspective. After all, it’s not called the culinary arts for nothing!

@julietaboulie |

Be the Host with the Most

If you’re ready to have people over, we’ve got you covered with fresh ideas and styling tips. Explore our recipes to set a bold, flavorful table.

The Phyllo Kitchen

Straight from our kitchen to your table, we’ve got the recipes you need so you can make your meals flaky and delicious.

tips & tricks

How Do I Layer Phyllo Dough?

The easiest way to layer phyllo sheets is to use cooking spray. Just place a sheet down and spray a light coating.

The traditional way uses melted butter or olive oil. Lay out one sheet of phyllo dough then lightly brush each layer, edges first before working your way into the center. It’s best to use a soft bristle brush for fewer tears.

See our “How to Layer Phyllo Dough” video for a handy how-to.

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Take a Sweet Turn

Fill, fold, enjoy. These strawberry turnovers are as easy as 1-2-3 … and perfect for brunch.


Scroll through our tagged posts or explore #feelingflaky on Instagram for a bite of inspiration. Don’t forget to share your phyllo creations too!

Flip Through Flavor & Flake, Vol. 2For Spring Favorites and Fresh Flavors.

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