Tuna and Broccoli Phyllo Pie

This is the pie that saves a weeknight when the fridge holds nothing more exciting than a can of tuna and a head of broccoli. Instead of dealing with yeasted dough, you’re working with sheets of phyllo — no proofing, no kneading, just roll and bake. Seventy-five minutes later, you’ve got something that looks like way more effort than it actually took.

The trick with phyllo is speed: the sheets are paper-thin and dry out fast once exposed to air, so keep the stack covered with a damp kitchen towel while you work through them one at a time. Skip that step and you’ll be fighting cracked, brittle sheets by the third roll.

The filling doesn’t get precooked separately — the broccoli just needs a hot-water soak to thaw and soften slightly, and the canned tuna goes in straight from the can. That means all the flavor development happens in the oven, not on the stovetop. Feta brings the salt that tuna filling needs, and the custard you pour on for the last ten minutes of baking — egg, cream, and Dijon whisked together — soaks into the top layer of rolls so they don’t dry out under the heat.

Instead of slices, you end up with a wreath of crisp little rolls arranged around a baking dish, which makes it an easy one to put out when people are coming over, even though it’s really a fridge-clearing recipe at heart.