Greece meets India in this filo pastry, fragrant with warm spices and a hint of rose. Sunset reader Priti Gogte, of Shaumburg, IL, gave us the recipe, and we only marvel that it hasn't been invented before.
*Find saffron, rose water, and ghee at well-stocked grocery stores and Indian markets. To make ghee, simmer butter until golden, 10 to 20 minutes. Pour through a cheesecloth-lined strainer and store airtight.