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moroccan

Seafood Bastilla Style Skillet Pastry

This baked dish pairs shrimp, peeled and deveined with filo dough sheets, butter, melted and lemon juice. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner
Medium
Balanced High protein Pescatarian
300 kcal 2000 kcal
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Estimated macros per portion

75 g Protein
27 g Carbohydrates
27 g Fat
2 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 200g shrimp, peeled and deveined 198 kcal
  • 90g sardines, canned in water, drained and flaked 132 kcal
  • 40g filo dough sheets 120 kcal
  • 24g butter, melted 172 kcal
  • 15g lemon juice 5 kcal
  • 10g parsley, chopped 4 kcal
  • 1 tsp (2g) sweet paprika 6 kcal
  • 1 tsp (2g) ground cumin 8 kcal
  • 0.25 tsp (1g) ground cinnamon 2 kcal
  • 0.25 tsp (1g) salt 0 kcal

Cooking instructions

  1. Preheat the oven to 425 F. Lightly oil a small oven-safe skillet or pie dish.
  2. shrimplemon juiceparsleysweet paprikaground cuminsalt
    In a bowl, mix the shrimp with paprika, ground cumin, salt, lemon juice, and chopped parsley.
  3. shrimpsardines
    Stir the flaked sardines into the seasoned shrimp mixture (keep it chunky, do not mash).
  4. filo dough sheetsbutter
    Lay one sheet of filo in the skillet, letting edges hang over. Brush lightly with some of the melted butter, then add the second sheet and brush again.
  5. filo dough sheetsbutterground cinnamon
    Pile the seafood filling in the center. Fold the overhanging filo over the top; brush with remaining butter. Dust the top lightly with cinnamon.
  6. Bake 12-15 minutes until crisp and deeply golden. Rest 2 minutes, then slice and serve warm.

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