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.