Pastilla is a Moroccan savory pie built from thin phyllo layers wrapped around spiced meat — this version uses ground lamb and spinach, rolled into six individual parcels. Each one comes in at 443 calories with a solid hit of protein from a full pound of lamb, so two parcels make a genuinely filling dinner. The total time is 75 minutes, most of which is hands-on, but the result is a proper meal that looks far more involved than it is.
Before you start
The two things that actually matter here are draining the filling and handling phyllo quickly. Ground lamb releases fat and liquid as it cooks, and spinach adds more moisture when it wilts — if you don’t tip the pan and spoon off excess liquid before you wrap, the pastry turns soggy from the inside out before it even hits the oven. Give the filling a few minutes to cool slightly too, because hot steam trapped inside wet phyllo is what causes blowouts at the seams. On the phyllo side: it dries and cracks within about 90 seconds of being exposed to air. Keep the unused sheets under a barely damp tea towel while you work, and brush each layer with melted butter as soon as it’s laid down — that fat is what keeps the dough pliable long enough to fold without tearing.
What can go wrong
- Undercooked lamb in a thick parcel: Phyllo browns fast at 180°C (350°F), so the outside can look done while the center is still below 160°F (71°C). Use an instant-read thermometer through the base of each parcel before pulling them from the oven.
- Filling leaks through the seams: This usually means the parcel was overfilled or the final seam wasn’t pressed down firmly and placed seam-side down on the tray. Press the edge flat, then set it seam-side down immediately so the weight of the parcel holds it shut.
- Almonds burn: If you’re toasting almonds in the same pan you used for the lamb, residual fat makes them scorch quickly. Toast them dry in a separate pan over medium-low heat and watch them — they go from pale to burnt in under a minute.
- Pastry goes pale and soft instead of golden: This is usually a butter coverage issue. Thin, uneven brushing leaves dry patches that don’t crisp. Use a pastry brush and make sure every square centimetre of each phyllo layer gets a light coat before the next sheet goes on.
- Parcels fall apart when served: Phyllo needs a few minutes to set after coming out of the oven — the butter re-solidifies and the layers firm up. Let them rest on the tray for 3–4 minutes before plating.
Smart swaps
- Phyllo pastry: Sold frozen in most supermarkets — thaw it overnight in the fridge, not on the counter, to keep the sheets from sticking together. If you can’t find it, spring roll wrappers work in a pinch and handle moisture better, though the texture is chewier rather than flaky.
- Ground lamb: Ground beef (80/20) is a straightforward substitute and still hits 160°F (71°C) for safety. It’s milder, so bump the cumin up by half a teaspoon to compensate. Skip the garnish of powdered sugar and cinnamon on top if you’re going the beef route — not worth the extra dish.
- Fresh spinach: Frozen spinach works, but squeeze it aggressively in a clean cloth before adding it to the pan. Frozen spinach holds far more water than fresh and will make the filling wet if you don’t get rid of it first.
- Toasted almonds: Toasted pine nuts or roughly chopped pistachios swap in directly at the same quantity and keep the textural contrast intact.
Storage and reheating
Cooled pastillas keep in an airtight container in the fridge for up to 3 days. Reheat them in a 180°C (350°F) oven for 10–12 minutes directly on the rack — this crisps the pastry back up in a way a microwave simply won’t. If you want to freeze them, do it before baking: assemble the parcels, place them on a lined tray, freeze until solid (about 2 hours), then transfer to a freezer bag for up to 2 months. Bake from frozen at 180°C (350°F) for 35–40 minutes, checking the internal temperature reaches 160°F (71°C) before serving. Avoid freezing already-baked pastillas — the phyllo goes rubbery on reheating.
Lamb Mince and Spinach Pastilla
Ingredients
1 pound ground lamb (minced lamb) - Preferably grass-fed for richer flavor
7 ounces spinach - Fresh, washed and chopped
1 large onion - Finely chopped
2 tablespoons olive oil
2 teaspoons cumin - Ground
1 teaspoon cinnamon - Ground- 0.5 teaspoon coriander - Ground
- 6 sheets phyllo pastry - Thawed if frozen
3.5 tablespoons butter - Melted, for brushing
1 handful almonds - Toasted, roughly chopped
1 pinch salt - To taste
1 pinch ground black pepper - To taste
Instructions
- In a large pan over medium heat, add the olive oil and sauté the onions until they turn translucent and release a sweet aroma, about 5 minutes.
- Add the lamb mince to the pan, breaking it down with a wooden spoon, and cook until nicely browned. This should take about 8-10 minutes. Ensure no pinkness remains.
- Stir in the cumin, cinnamon, and coriander, allowing the spices to bloom for 2 minutes, which will deepen their aroma.
- Introduce the spinach into the mixture, stirring until the leaves have wilted completely. Season with salt and pepper to taste.
- Preheat your oven to 180°C (350°F).
- On a clean surface, lay out one sheet of phyllo pastry and brush lightly with melted butter. Repeat for two more sheets, layering them.
- Spoon a reasonable amount of the lamb and spinach filling onto one end of the pastry, sprinkle with almonds, and roll it up like a burrito, folding the sides to ensure no filling escapes.
- Place the pastilla on a baking tray, seam side down, and brush the top with more melted butter. Repeat with the remaining phyllo sheets and filling.
- Bake in the preheated oven for 20-25 minutes, or until the pastry is golden and crisp.
Notes
Nutrition
FAQ
Can I make the filling ahead of time?
Yes — the lamb and spinach filling can be made up to 2 days ahead and stored in the fridge. Cold filling is actually easier to work with because it’s firmer and less likely to tear the phyllo when you spoon it on.
How do I know the lamb is fully cooked inside the parcel?
Use an instant-read thermometer — ground lamb needs to reach 160°F (71°C) at the center. Insert it through the base of the parcel at an angle to hit the filling, not just the pastry.
What should I serve with these to make a complete meal?
Two pastillas per person gives you a filling main — add a simple cucumber and tomato salad dressed with lemon juice and olive oil to round it out without much extra work. A dollop of plain Greek yogurt on the side cuts through the richness of the lamb and takes about 30 seconds to prepare.
My phyllo keeps tearing when I try to fold it — what am I doing wrong?
Phyllo tears when it dries out or when it’s been thawed too quickly and the sheets have stuck and then been pulled apart. Keep unworked sheets covered with a damp tea towel at all times, and if a sheet does tear, just layer a second sheet over it and brush with butter — once baked, you won’t notice.
What to cook next
- Moroccan Lamb Apricot Briouats
- Moroccan Lamb Almond Bastilla
- Savory Lebanese Lamb Pastries
- Mediterranean Lamb Feta Pie
