Savoury Moroccan Pie
Transport your taste buds to North Africa with this irresistibly golden and flaky Savoury Moroccan Pie! Featuring a warmly spiced filling of ground lamb or beef, sautéed with aromatic garlic, onion, and a fragrant blend of cumin, cinnamon, and paprika, this dish embodies authentic Moroccan flavors. The addition of sweet raisins, toasted almonds, and fresh herbs like parsley and cilantro adds a delightful balance of textures and tastes, while a buttery, crisp phyllo pastry encases the rich filling. Perfect for dinner parties or a comforting family meal, this crowd-pleasing pie bakes to perfection in under 40 minutes. Sprinkle with sesame seeds for a finishing touch and serve warm for an unforgettable culinary experience.
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Recipe Information
Ingredients
- 500 grams ground lamb or beef
- 3 tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- 0.5 teaspoon ground ginger
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 carrot, grated
- 0.25 cup chopped fresh parsley
- 0.25 cup chopped fresh cilantro
- 2 tablespoons raisins
- 2 tablespoons sliced almonds, toasted
- 8 sheets phyllo pastry sheets
- 0.5 cup unsalted butter, melted
- 2 tablespoons sesame seeds (optional, for garnish)
Instructions
Preheat your oven to 190°C (375°F).
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the ground meat to the skillet and cook, breaking it up with a wooden spoon, until fully browned, about 8-10 minutes.
Stir in the spices: cumin, cinnamon, paprika, coriander, ground ginger, salt, and black pepper. Mix well to evenly coat the meat.
Add the grated carrot, raisins, toasted almonds, parsley, and cilantro, stirring to combine. Cook for another 3-4 minutes, then remove the mixture from the heat and let it cool slightly.
Prepare a 9-inch pie or springform pan. Lay one sheet of phyllo pastry over the pan, allowing the excess to hang over the edges. Brush it lightly with melted butter.
Layer another phyllo sheet slightly rotated from the first, brushing with butter each time. Repeat with 6 sheets, ensuring they are evenly layered and cover the sides of the pan.
Spoon the cooled meat mixture into the prepared phyllo-lined pan, spreading it out evenly.
Fold the overhanging edges of the pastry over the filling to partially cover it.
Layer the remaining 2 phyllo sheets on top, buttering each layer, and tuck the edges into the pan to seal the pie.
Brush the top of the pie with more melted butter and sprinkle with sesame seeds, if desired.
Bake in the preheated oven for 30-35 minutes, or until the phyllo is crisp and golden brown.
Allow the pie to cool for 5-10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
587 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.3 g | 58% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 550 mg | 24% | |
| Total Carbohydrate | 27.4 g | 10% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 4.8 g | ||
| Protein | 17.8 g | 36% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 86 mg | 7% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 404 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
