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.
Straight from our kitchen to your table, we’ve got the recipes you need so you can make your meals flaky and delicious.
The easiest way to layer phyllo sheets is to use cooking spray. Just place a sheet down and spray a light coating.
The traditional way uses melted butter or olive oil. Lay out one sheet of phyllo dough then lightly brush each layer, edges first before working your way into the center. It’s best to use a soft bristle brush for fewer tears.
See our “How to Layer Phyllo Dough” video for a handy how-to.