This dish was inspired by my favorite breakfast of all time: a bowl of thick Greek yogurt topped with juicy figs and golden honey. But it's also inspired by the Greek habit of grabbing a phyllo pie—I like mine stuffed with greens and feta—as a quick breakfast.
These may look fussy for brunch, but they're actually easier to make and lighter on the palate than many muffins and danishes. The biggest step is making the phyllo bookends, but even that is simple. I brush 6 sheets of phyllo with butter and sprinkle every other layer with a little sugar and extra thin sliced almonds. I bake this large layered sheet until it's crisp and golden, then let it cool and cut it into smaller squares. Every stack is filled with Greek yogurt and sliced figs then drizzled with honey.
The result is a super simple dish that looks beautiful enough to serve for brunch, preferably with friends, outdoors, under the sun, while drinking frappé.
Read more: Serious Entertaining: A Fruity Brunch
- Yield:serves 6
- Active time: 30 minutes
- Total time:30 minutes
- Twelve 9- by 13-inch sheets phyllo dough
- 1 stick (8 tablespoons) unsalted butter, melted
- 3 teaspoons sugar
- 6 tablespoons sliced almonds
- 24 ounces Greek yogurt
- 12 large misson figs (or 18 medium), stemmed and sliced
- 6 teaspoons honey
Adjust oven racks to middle and lower positions and preheat oven to 400°F. Lightly grease 2 baking sheets with butter.
On the first baking sheet, lay down one piece phyllo dough. Brush dough all over with butter and top with another sheet of phyllo. Brush this sheet all over with butter and sprinkle with 1/2 teaspoon sugar and 1 tablespoon sliced almonds. Cover with a sheet of phyllo, brush with butter. Add a sheet of phyllo, brush with butter, sprinkle with 1/2 teaspoon sugar and 1 tablespoon of almonds. Top with another piece of phyllo, brush all over with butter. Top with a final sheet of phyllo, brush it with butter, and sprinkle with 1/2 teaspoon sugar and 1 tablespoon sliced almonds. Stack should be 6 sheets deep, with every other layer sprinkled with sugar and almonds. Repeat this process on second baking sheet. Bake phyllo until golden, about 6 minutes.
Let phyllo stacks cool. Cut each stack into 6 squares. Place one stack on each of six plates. Spread each stack with 4 ounces of yogurt. Divide figs among stacks. Top each plate with another stack of phyllo. Drizzle each stack with 1 teaspoon of honey. Serve immediately.