An easy recipe that features phyllo dough is Martha Stewart's recipe for baked cherry crisp, which requires only five ingredients; Real Simple's recipe for spinach pockets is also easy to follow. Serving time is approximately 30 to 45 minutes for each.
To prepare the baked cherry crisp, first make cinnamon sugar by stirring 2 tablespoons of sugar with 1/4 teaspoon of ground cinnamon. Cut 6 sheets of phyllo dough into 11-by-16-inch pieces. Place 1 phyllo sheet on a shallow baking pan, and apply a light layer of extra-virgin olive oil onto the surface before scattering 1 teaspoon of cinnamon sugar on top. Repeat this step five more times.
Distribute 3 cups of pitted sweet cherries at the very top, and sprinkle 2 teaspoons of sugar over the cherries. Bake the cherry crisp at 400 F for 15 minutes or until it is golden and crunchy.
To prepare the spinach pockets, cook 2 pounds of spinach with 1/2 cup of lemon juice, 1/2 cup of water, 3 thinly-sliced garlic cloves and 1 teaspoon of kosher salt. When the spinach is tender, set it aside, and discard the cooking liquid. Stir 1/2 cup of grated Parmesan cheese, 1/2 cup of ricotta cheese, 2 thinly-sliced scallions and 1 egg together in a bowl, and season the mixture with salt and pepper.
To make one spinach pocket, fold 1 sheet of phyllo crosswise, put it on a greased baking tray, and apply melted butter to the surface. Repeat the phyllo and butter layers another two times. Position a quarter of the spinach mixture on one end of the phyllo. Wrap it up securely, and apply more melted butter. Make three more spinach pockets, and bake them all at 400 F for 30 minutes or until they are golden brown and puffy.