Moroccan-Style Fish and Potato Pie

Moroccan-style fish and potato pie, also known as “pastilla,” is a traditional dish that
originates from the city of Fes in Morocco. The dish features a savoury filling made
with a mixture of fish, potatoes, onions, and a blend of spices, including cinnamon,
ginger, and saffron. The filling is then encased in layers of crispy phyllo dough and
baked until golden brown. The dish is often garnished with powdered sugar and cinnamon, giving it a unique sweet and savoury flavour profile. This classic Moroccan
dish is enjoyed by both locals and visitors alike and is often served during special
occasions and celebrations. This dish is not only delicious but also nutritious, as it is
a great source of protein, fibre, and vitamins. Moroccan-style fish and potato pie is a
testament to the diversity and richness of Moroccan cuisine. With its bold flavours
and comforting textures, it is sure to become a favourite in any household.

Ingredients:
x 8 sheets phyllo dough
x 1 lb. white fish fillets, such as cod or haddock, cut into small pieces
x 2 cups potatoes, peeled and cubed
x 1 large onion, chopped
x 3 garlic cloves, minced
x 1 tsp. ground cinnamon
x 1 tsp. ground ginger
x 1 tsp. ground coriander
x 1/2 tsp. ground saffron
x 1/2 cup chopped fresh parsley
x 1/2 cup chopped fresh cilantro
x 1/2 cup butter, melted
x Powdered sugar and cinnamon for garnish
x Salt and pepper to taste
Instructions:

1. Preheat your oven to 375°F.
2. In a large skillet, sauté the onion and garlic in a tablespoon of oil until soft.
3. Add the fish, potatoes, cinnamon, ginger, coriander, and saffron to the skillet.
   Season with salt and pepper to taste.
4. Cook until the fish is opaque and the potatoes are soft, about 10-12 minutes.
5. Stir in the parsley and cilantro and remove from heat.
6. Brush a 9-inch pie dish with melted butter.
7. Lay two sheets of phyllo dough in the bottom of the pie dish, brushing each
   layer with melted butter.
8. Add half of the fish and potato mixture on top of the phyllo dough.
9. Cover with two more sheets of phyllo dough, brushing each layer with melted
   butter.
10. Add the remaining fish and potato mixture and cover with the remaining four
    sheets of phyllo dough, brushing each layer with melted butter.
11. Brush the top layer of phyllo dough with melted butter and sprinkle with a
    little salt.
12. Bake in the preheated oven for 20-25 minutes or until the phyllo dough is
    golden brown and crispy.
13. Remove the pie from the oven and let it cool for a few minutes.
14. Garnish with powdered sugar and cinnamon.
15. Slice and serve hot.