This bastilla is a crisp, golden pie of delicate filo wrapped around a richly spiced chicken and onion filling with a sweet, aromatic almond layer. The final dusting of icing sugar and cinnamon gives the dish its classic Moroccan sweet-savoury finish.

These spanakopita triangles are flaky, crisp, and packed with a savory spinach filling brightened with dill, parsley, and lemon. The tofu and nutritional yeast create a rich, feta-like depth while keeping the pastry completely vegan.

This small-batch baklava is deeply crisp, buttery, and perfumed with honey, lemon, and a gentle touch of rose water. Layers of flaky filo encase a spiced walnut-pistachio filling, then soak up just enough syrup to become glossy and luscious without losing their crunch.

These crisp, golden filo rolls have a delicately flaky shell and a savory, salty filling of feta and fresh parsley. They are quick to make, deeply satisfying, and especially delicious served hot when the pastry is at its crunchiest.

Warbat are crisp, buttery filo pastries filled with silky ashta and finished with fragrant rose syrup and pistachios. The contrast of flaky layers, cool floral sweetness, and rich cream makes them luxurious yet surprisingly light to eat.

This bastilla combines tender saffron-scented chicken, silky onion-egg filling, and a sweet almond layer inside shatteringly crisp filo pastry. The final dusting of icing sugar and cinnamon gives the dish its classic Moroccan sweet-savoury elegance.

Hortopita is a deeply savory Greek pie with a fragrant filling of tender greens, sweet onion, dill and tangy feta enclosed in shatteringly crisp filo. The finished pie is light yet rich, with earthy, herbaceous flavor and a satisfying contrast between the creamy filling and crackly pastry.

Peynirli Borek is a flaky, golden baked pastry with delicate crisp layers wrapped around a savory filling of white cheese and fresh parsley. The top turns deeply bronzed and crackly in the oven, while the center stays tender, rich, and aromatic.

These bourekas are crisp, buttery, and shatteringly flaky outside, with two classic savory fillings inside: creamy spinach-feta and soft potato-cheese. Fresh from the oven, they are rich, fragrant, and deeply satisfying, perfect for lunch, brunch, or a snack spread.

Golden, flaky, and a little dramatic in the best way, this fish bastilla is the kind of dinner that looks special without being out of reach on a weeknight. Crisp filo wraps around saffron-spiced fish, fresh herbs, and a soft egg-set filling, with a delicate almond layer that brings that signature Moroccan sweet-savory contrast.