The Lamb Mince and Spinach Pastilla is a dish deeply inspired by North African cuisine, particularly the rich culinary traditions of Morocco. Pastilla, also known as b’stilla or bastilla, is a traditional Moroccan savory pie, often made with layers of crisp phyllo pastry filled with spiced meat, nuts, and sometimes a dusting of powdered sugar and cinnamon for a sweet-savory contrast. Traditional versions are often made with pigeon or chicken, but this modern adaptation utilizes lamb mince and spinach, bringing a hearty yet fresh balance to the dish.
Moroccan cuisine is renowned for its intricate use of spices and textures, often blending the warmth of cinnamon and cumin with the crunch of toasted nuts and the silkiness of slow-cooked meats. This dish encapsulates these qualities in a refined, handheld form. With roots in Berber, Arab, and Moorish influences, pastilla has long been a staple at Moroccan feasts and celebrations, symbolizing hospitality and indulgence.
Key Ingredients and Their Role
- Lamb Mince: Lamb is a widely used protein in Moroccan and Mediterranean dishes, known for its tender texture and deep flavor. Using grass-fed lamb further enhances its richness, bringing a slightly sweet and earthy depth to the dish.
- Spinach: The addition of fresh spinach introduces a subtle touch of earthiness that complements the bold spices. It adds freshness and nutritional balance, ensuring the overall dish isn’t overly heavy.
- Spice Blend: A combination of cumin, cinnamon, and coriander brings warmth and complexity, accentuating the natural flavors of the lamb. In Moroccan cooking, these spices are often used together to create the perfect sweet-savory balance.
- Phyllo Pastry: This thin, flaky dough is characteristic of Moroccan pastilla. Unlike Western pies that use butter-heavy pastry, pastilla relies on paper-thin phyllo layers brushed with butter, creating a beautifully crisp and golden exterior.
- Toasted Almonds: The crunch of almonds adds another layer of texture, a common theme in Moroccan cuisine where nutty flavors often contrast soft fillings.
- Olive Oil & Butter: Olive oil is used to sauté the ingredients lightly, while melted butter is brushed onto phyllo to ensure the pastry crisps up beautifully.
A Fusion of Tradition and Modernity
This version of pastilla simplifies the labor-intensive traditional recipe while still preserving its essence. Traditionally, pastilla is often assembled as a large pie, filled with layers of savory meat, sometimes bound with eggs and enhanced with a delicate dusting of sugar and cinnamon. This adaptation rolls individual portions into handheld parcels, making them perfect for an appetizer or main course without the need for extended preparation.
The use of lamb and spinach leans into Mediterranean and Middle Eastern influences, making this pastilla variant more accessible and versatile. Adding crumbled feta or even a touch of preserved lemon can further elevate the dish for those who enjoy a slightly tangy counterbalance.
Serving & Pairing Suggestions
The Lamb Mince and Spinach Pastilla pairs beautifully with a side of harissa yogurt or mint-infused Greek yogurt, balancing the flavors with a touch of coolness. A fresh tabbouleh salad or roasted vegetables with sumac and pomegranate molasses would also make excellent accompaniments.
Whether served as a main course or as part of a larger Moroccan or Mediterranean feast, this dish offers a harmonious combination of flavorful spices, earthy greens, and crisp pastry — a true homage to the rich culinary heritage of North Africa.
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.
