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Leaning Tower of Phyllo

Total Time: 25 MIN Makes: 6 servings
Prep Time: 15 MIN Cook Time: 10 MIN

Make it Fabulous with Phyllo Recipe Contest Entry

  • 10 sheets Athens® Phyllo Dough (9″x14″), thawed
  • Butter flavored cooking spray
  • 1/8 cup cinnamon sugar
  • 1 1/2 cups ricotta cheese, drained
  • 2 teaspoons vanilla extract
  • 3/4 cup chocolate chips
  • 2 teaspoons sugar
  • 24 large strawberries, destemmed and sliced


Thaw one roll of phyllo dough, following thawing instructions on package. Preheat oven to 350°F.

Unroll and cover phyllo with plastic wrap and then a slightly damp towel to prevent drying out.  Spray and layer 5 sheets of phyllo dough with cooking spray and sprinkle cinnamon sugar between each sheet. Using a sharp knife or pizza cutter, cut the phyllo into six 3 1/2″ x 3 1/2″ squares. Repeat the process with the remaining five sheets of Phyllo dough. Place the stacked phyllo squares on a cookie sheet. Place a second cookie sheet on top of the phyllo to prevent it from curling as it bakes. Bake about 10 minutes or until the phyllo is golden brown.

While the phyllo is baking, in a small bowl, combine ricotta, vanilla, chocolate chips and sugar. Mix until well combined. (If you want the mixture to be a bit creamier, use a hand mixer to blend the ingredients together and then fold in chocolate chips.)
Scoop the ricotta mixture into a Ziploc bag. Twist the bag and snip off the corner to form a pastry bag. Then, place one of the phyllo squares onto a plate. Pipe the ricotta mixture onto the square. Top the ricotta with strawberries. Place a second phyllo square on top and pipe ricotta mixture on top of the phyllo square. Garnish with strawberry slices. Repeat five more times to create six towers.