Moroccan Fish Pie (Pastilla, Bastilla)
DESCRIPTION
Moroccan Fish Pie, also known as Pastilla or Bastilla, is a delightful fusion of savory and sweet flavors wrapped in layers of crispy phyllo dough. This recipe features tender fish cooked in a fragrant blend of Moroccan spices, combined with a mixture of eggs, almonds, and herbs, all encased in thin, flaky pastry sheets. Finished with a dusting of powdered sugar and cinnamon, this dish offers a unique culinary experience that balances the richness of the filling with the delicate crunch of the pastry. Perfect for special occasions or gatherings, Moroccan Fish Pie is sure to impress your guests with its exotic taste and elegant presentation.
INGREDIENTS
Ingredients
- 1 lb filo dough sheets (box)
- 4 pounds fresh fish fillets (ie: whiting, cod, tilapia, etc.)
- water (for poaching fish)
- 1 cup parsley (chopped)
- 1 teaspoon paprika
- ½ teaspoon cumin
- ½ teaspoon salt
- 6 cloves garlic (minced)
- 3 tablespoon lemon juice
- 5 tablespoon olive oil
- ½ stick butter (melted (or ½ cup olive oil))
- 2 egg yolks (to brush)
- 1 cup confectioner's sugar (powdered sugar)
- 1 teaspoon cinnamon
INSTRUCTIONS
Instructions
- Poach fish in salted water for 5 to 10 minutes or until flaky.
- Crumble the fish in a bowl and mix in parsley, paprika, cumin, salt, garlic, lemon juice, and olive oil. Set aside.
- Place the filo sheets around the baking dish with ⅓ of the sheet hanging from the edges of the dish. Place 2 sheets in the center of the baking dish.
- Brush the pastries with melted butter and brush the edges with egg yolk.
- Place the filling in the center of the baking dish and bring the pastry edges to the center.
- Cover the top of the Pastilla with 2 more sheets and tuck in their edges. Brush with melted butter and egg yolk.
- Bake the Pastilla for 20 minutes at 400 degrees.
- Sprinkle Confectioner's sugar and cinnamon mixture over crust while still hot.
- Serve warm or at room temperature.
Notes
Recipe Notes French: PASTILLA INDIVIDUELLE AU POISSON
NUTRITION
Calories: 359kcalCarbohydrates: 32gProtein: 34gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 118mgSodium: 393mgPotassium: 530mgFiber: 1gSugar: 0.3gVitamin A: 597IUVitamin C: 9mgCalcium: 37mgIron: 3mg
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Michael says
Did this recipe accidentally get crossed with a filo-dough dessert recipe? Neither the photos nor the recipe's description of the construction of the pastilla indicates a cigar shape, and the thought of sprinkling cinnamon and confectioner's sugar on a fish pie is just ... well, yuck.
npool32 says
Michael - thanks for catching the mistake. I've corrected it, however the same recipe can be used to make a cigar-shaped version. And yes, both versions are sprinkled with confectioner's sugar and cinnamon - very common in Spanish and North African pastilla or bastilla recipes.