A few weeks ago I posted about the beautiful, and delicious Pastilla Marinara that we had for our last night together in Tangier.
I had a bit of lamb that needed using so I decided to try my hand at a scaled-down version.
The Pastilla that was served to us at the riad was perfect and perfectly beautiful.
Mine was, at best, free-form and rustic.
But is was fun, different, and we loved it.
For not having a clue as to how to make it I was (relatively) pleased with how it looked.
I used brick which is a dough similar to phyllo, but I find more challenging to work with. It’s also smaller in size which made my pie smaller. In the recipe I called for phyllo.
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Lamb Pie, Moroccan Style
This Phyllo Pie is filled with lamb, olives and feta. Starting the pie in a quiche pan makes it easier to shape and maintain it’s shape while baking. Parchment paper makes it easy to lift out to finish browning on a baking sheet.
It’s a bit fussy but very easy to make.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 2 servings 1x
- Category: Pies, Quiches
- 6 sheets phyllo
- 2 tbs olive oil, divided
- 10oz (300gr) lamb, cut into small pieces
- 1 onion, chopped
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp za’atar
- 1/4 tsp cinnamon
- 1/4 tsp ground ginger
- 1 egg
- 1/3 cup Greek olives, chopped
- 1/3 cup green olives, chopped
- 1/3 cup feta cheese, crumbled
- Heat 1 tbs oil in a medium skillet over medium heat.
- Add onion, lamb, and sauté 10 minutes, until onions are tender and lamb cooked through.
- Drain any excess oil.
- Add spices and sauté briefly. Remove from heat
- Whisk egg.
- Add olives and feta, stir.
- Slowly stir in lamb and onions. Set aside.
- Line a pie or quiche plate with parchment paper leaving some to hang over sides.
- Working quickly, and keeping remaining phyllo sheets covered:
- Lay one sheet of phyllo flat and lightly brush all over with olive oil
- Place on parchment and, using the side of your hand, shape it to fit the inside, leaving the edges hang over the side.
- Repeat with 4 sheets of phyllo, placing each one at a ‘1/5 turn’ of the quiche plate and brushing with oil.
- Spread lamb mixture on top evenly.
- Loosely fold the edges of the phyllo over the top.
- Cover with last sheet of phyllo, folding and tucking in edges to fit.
- Brush top with oil
- Bake, 400F (200C) for 15 minutes.
- Using the parchment paper on the sides, lift pie out of quiche dish and put onto a baking try.
- Slide the parchment out from under.
- Return to oven for 10 minutes longer to brown.
- Remove and let rest 5 minutes before serving.
I used leftover lamb for this and added it with the olives and feta. You could use pork or chicken, either cooking it with the onions, or, if using leftovers, added it at the end to heat through.
Keywords: phyllo pie, lamb pie
We went to the Christmas market in Bordeaux last week.
I saw something I never thought to see in France: People playing with food.
The shelf on the back wall originally caught my attention. I wasn’t sure what it was… Fabric? Blankets? Boxes?
Then I looked at the counter and realized it was…. Cheese.
Brightly colored cheeses.
Cheese in red and blue and green.
According to the signs the green is flavored with basil, the red has tomatoes and olives, and the blue is lavender
I really should have bought a bit of each, just to taste…..
Maybe I’ll go back..
I need Christmas Cheese