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, … Continue reading.....
I have made a few phyllo pies in the past but one could say that I did them ‘free form’…. not really paying attention to any traditions.
This time I decided to do it the proper way.
Probably the phyllo pie that is the most famous to the most people is Spanakopita, or Greek Spinach Pie, so that is where … Continue reading.....
I have mentioned in the past that buying pastry of all sorts is very cheap and easy here. It’s never frozen and there is a lot of variety
I use puff pastry often for little tarts and pizzas, and phyllo dough for samosas, nems and spring rolls. You can see them all under Tarts, Spring Rolls, etc.
The problem with … Continue reading.....
As usual I arrived at this recipe in a rather convoluted way.
I had seen a Moroccan pie on one of the cooking shows that looked fantastic, easy and it used phyllo.
Admittedly, I pay less than a dollar for a package of 12 sheets of phyllo but I still hate to waste any of it.
And 12 sheets is … Continue reading.....