Spice Up Supper: A Golden Moroccan Lamb Pie with Sweet & Savory Layers

If you’re craving something exotic yet comforting, this Moroccan Lamb Pie delivers a perfect medley of aromatic spices, tender lamb, and the delightful crunch of golden phyllo. Drawing inspiration from North African flavors, this pie is a glorious mix of sweet and savory, thanks to ingredients like dried apricots and almonds tucked into a warmly spiced lamb filling.

Reminiscent of b’stilla—a traditional Moroccan meat pie—this recipe simplifies the concept into a more approachable dish while still honoring the bold flavors and textures that make the original so iconic. The beauty of this pie lies in its contrasts: crisp phyllo layers, juicy lamb, the subtle sweetness of fruit, and the earthy warmth of cinnamon and cumin.

Whether you serve it for a dinner party, a festive gathering, or simply to impress yourself on a weeknight, it’s a deeply satisfying dish that transports your taste buds.

Ingredients

Ingredient	Quantity
Olive oil	1 tbsp
Small onion, finely chopped	1
Garlic cloves, minced	2
Ground lamb	1 lb
Ground cinnamon	½ tsp
Ground cumin	1 tsp
Ground coriander	½ tsp
Cayenne pepper (optional)	¼ tsp
Dried apricots, chopped	⅓ cup
Sliced almonds	¼ cup
Salt and pepper	To taste
Fresh parsley, chopped	1 tbsp
Phyllo dough, thawed	6–8 sheets
Melted butter or olive oil (for brushing)	¼ cup

Ingredient Notes

• Lamb: Ground lamb gives this pie rich, gamey depth. Ground beef can be substituted but will alter the flavor.
• Apricots: Choose soft, moist dried apricots for best texture.
• Phyllo Dough: Keep it covered with a damp towel while working to prevent drying out.
• Almonds: Lightly toast the almonds for extra flavor before adding to the lamb.

Equipment Needed

• Large skillet: Essential for sautéing and cooking the lamb mixture evenly.
• Wooden spoon or spatula: For breaking up the meat and stirring in spices.
• Pie dish or springform pan: Holds the layers together and helps form a crisp crust.
• Pastry brush: For brushing butter or oil onto the delicate phyllo sheets.
• Sharp knife: For scoring the top before baking to guide slicing and improve crisping.

Using a springform pan allows for cleaner edges and easier serving, especially if you’re presenting this at a gathering.

Step-by-Step Instructions

Step 1: Preheat and Prep
Start by preheating your oven to 375°F (190°C). Lightly grease your pie dish or springform pan with olive oil or butter.

Step 2: Cook the Lamb Filling
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until soft and translucent—about 5 minutes.

Add the ground lamb, breaking it up with your spoon or spatula. Once the meat begins to brown, sprinkle in the cinnamon, cumin, coriander, cayenne (if using), salt, and pepper. Continue cooking until the lamb is fully browned and the spices are fragrant.

Stir in the chopped dried apricots, sliced almonds, and fresh parsley. Let everything mingle over the heat for another 2–3 minutes, then remove from heat and allow the mixture to cool slightly.

Step 3: Assemble the Pie
Unroll your phyllo sheets and cover them with a damp towel to prevent drying. Working one sheet at a time, place 4 sheets into the prepared pie dish, brushing each with melted butter or oil. Allow the edges to hang over the sides.

Spoon the lamb mixture into the center and spread it evenly. Layer the remaining phyllo sheets on top, brushing each one as you go. Once all layers are in place, gently tuck the edges inward to seal the pie.

Step 4: Bake and Serve
Score the top with a sharp knife to allow steam to escape and create easy serving portions. Bake for 30–35 minutes, or until the top is golden brown and crisp.

Let the pie sit for 5–10 minutes before slicing. Serve warm to enjoy the blend of textures and flavors at their peak.

Tips and Variations

• Keep Phyllo Crisp: Always brush each layer generously with butter or oil—this not only enhances flavor but ensures crispness.
• Add Cheese: Crumble in some feta or goat cheese into the lamb mixture for a tangy twist.
• Vegetarian Variation: Swap the lamb for a mix of lentils, mushrooms, and carrots, seasoned with the same spice blend.
• Make it Ahead: Assemble the pie and refrigerate it (unbaked) for up to a day. Bring it to room temperature before baking.
• Nuts and Fruits: Experiment with pine nuts or golden raisins if you don’t have almonds or apricots on hand.

Serving Suggestions

This Moroccan Lamb Pie is incredibly flavorful on its own, but a few thoughtful sides elevate the meal.

Serve with a simple cucumber yogurt raita or minted Greek yogurt for a cooling contrast. A bulgur or couscous salad with lemon and herbs works beautifully, adding a light grain texture to the table.

For garnish, sprinkle toasted sesame seeds or fresh mint over the sliced pie. A small spoonful of harissa or chili jam on the side can also enhance the pie’s spicy edge.

To plate, use a sharp knife for clean slices and serve on patterned ceramic plates for that North African feel.

Pairings

This dish begs for a bold wine that can stand up to the spices. A Syrah or Grenache with dark fruit notes and earthy undertones is a natural fit.

If you’re going with cocktails, try a Moroccan-inspired Mule—vodka or gin with ginger beer, lime, and muddled mint.

Non-alcoholic choices include a warm spiced mint tea or a chilled hibiscus infusion, which echoes the floral, fruity notes in the apricots and lamb.

Storage and Reheating

Leftover Moroccan Lamb Pie stores well and makes for a delicious next-day lunch.

Cool completely before covering with foil or transferring to an airtight container. It will keep in the fridge for up to 3 days.

To reheat, place slices in a 350°F (175°C) oven for 10–12 minutes until warmed through and crisp again. Avoid the microwave, which softens the phyllo layers too much.

You can freeze the whole pie before or after baking. Just wrap tightly and reheat from frozen in the oven, adding about 10 extra minutes to the bake time.

Nutritional Information

• Calories: 390 per slice
• Total Fat: 25g
• Carbohydrates: 20g
• Protein: 21g
• Fiber: 2g
• Sugar: 6g
• Allergens: Contains nuts, gluten

Nutrition information is automatically calculated, so should only be used as an approximation.

Conclusion

The Moroccan Lamb Pie is more than just dinner—it’s an edible passport to a rich culinary tradition. With every bite, you get spiced meat, tender fruit, and flaky pastry all working in harmony. It’s impressive enough for guests, yet easy enough to make midweek.

Give this recipe a try, then come back and share how it turned out. Did you add your own twist? Did it transport your kitchen to Marrakech? Post your creations and tag us—let’s keep the global food conversation going!

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