Moroccan food is full of spice and exotic flavours, and you’ll find them all perfectly combined in this Moroccan phyllo pot pie recipe.
Pot pies are a great way to use up leftover ingredients. But, of course, they’ve become so common and well-loved that you can prep specifically for them.
It’s great comfort food to impress the whole family.
Recipe serves 4 -6.
- 10ml olive oil
- 15ml butter
- 150g button or portabellini mushrooms, quartered
- 100g baby mushrooms
- 5ml paprika
- 5ml ground cumin
- Salt and milled black pepper
- 500g roasted butternut, cubed
- 125g feta cheese
- 45ml dukkah
- 50g flaked almonds, toasted and crumbled
- 45ml fresh coriander, chopped
Phyllo pot pie
- 45ml olive oil
- 6 sheets phyllo pastry, trimmed into large squares
- 30ml white sesame seeds
- Fresh coriander leaves
- Heat the oil and butter in a pan and fry all the mushrooms for about 5 minutes.
- Add the paprika and ground cumin and cook for 2 minutes.
- Turn off the heat and add the remaining ingredients.
- Gently combine and set aside.
Phyllo pot pie
- Preheat the oven to 200°C.
- Brush the sheets of phyllo pastry lightly with olive oil and arrange them on top of each other in an overlapping stack.
- Place the cooled filling in the centre of the pastry and enclose the filling in the pastry.
- Brush the top with olive oil and scatter the sesame seeds over the top.
- Transfer the pie to a baking sheet and bake for 20 – 30 minutes, or until golden and crispy.
Moroccan Phyllo Pot Pie Recipe Notes
Also, check out our full Recipes Archive.
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