Esra Mese is a food photographer and food stylist based in Charleston, South Carolina.
What do you like most about phyllo?
I like how the shells and sheets turn crispy when they are baked. Also, store-bought dough makes the process very simple.
What gives you inspiration for your phyllo dishes?
As a Turkish woman, we use phyllo in one of our favorite dishes, which is called Borek. It comes in many shapes and sizes, with a variety of fillings, such as meat, cheese, spinach or potatoes.
How do you describe your overall cooking philosophy?
I want to show the basics and classic recipes that everyone can cook at home without very special tools.
With grocery prices on the rise, we’re looking for new ways to stretch ingredients and make sure nothing goes to waste. Our adaptable phyllo wrap recipe does just that.
Straight from our kitchen to your table, we’ve got the recipes you need so you can make your meals flaky and delicious.
They’re tissue-thin sheets made from unleavened dough, used predominantly in Greek and Middle Eastern countries to make delicious meals, snacks and desserts. Had baklava before? Then you’ve had phyllo dough!
Satisfy your sweet tooth and crunchy cravings with our Coconut Chocolate Cream Bites.
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