Spanakopita is a crisp, golden phyllo pie with a savory filling of tender spinach, salty feta, fresh herbs, and sweet onion. The contrast between the shattering pastry and the soft, fragrant centre makes it deeply satisfying, whether served as a light meal, side dish, or mezze.

This baklava is crisp, buttery, and intensely fragrant, with delicate layers of phyllo wrapped around sweet pistachios and soaked in a light rose-scented syrup. Made in a small tray for two, it delivers the classic contrast of shattering pastry, tender nut filling, and glossy floral sweetness.

This fish pastilla combines flaky white fish, saffron-scented onions, fresh herbs, and tender vermicelli inside crisp, buttery phyllo. The result is fragrant, delicate, and richly textured, with the characteristic Moroccan contrast of savoury filling and a whisper of warm cinnamon.

This bastilla combines crisp, shattering phyllo with a richly spiced filling of mushrooms, spinach, herbs, and softly set eggs. A fragrant almond layer and the final dusting of cinnamon sugar give it the signature Moroccan balance of savory, sweet, and warmly aromatic.

This bastilla pairs delicately crisp, buttery pastry with a silky milk cream and a rich almond filling scented with orange blossom. Finished with a dusting of cinnamon and sugar, it is fragrant, creamy, and lightly crunchy all at once.

This baklava is intensely nutty, crisp on top, and luxuriously syrupy through the base. Thin layers of buttery phyllo shatter into flakes around sweet, fragrant pistachios, with just enough lemon in the syrup to keep the finish bright.