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B’Stilla
Ingredients
  • 8 T. unsalted butter
  • 8 green onions with tops chopped
  • 6 eggs
  • 1 t. gound cinnamon
  • 1 t. sweet paprika
  • 1/2 t. salt
  • 1/4 t. freshly-ground black pepper
  • 12 flat-leaf parsley sprigs minced
  • 10 fresh cilantro sprigs minced
  • 1 C. cashew pieces finely chopped--I used my food processor
  • 8 phyllo sheets
  • Powdered sugar and ground cinnamon to dust the B'stilla just before serving
Instructions
  1. Preheat oven to 400 degrees F. Defrost phyllo dough in your refrigerator for 24 hours and then let it come to room temperature on your kitchen counter. Grease a 10-inch cake pan.
  2. Put eggs, cinnamon, paprika, salt and pepper into a medium bowl and whisk mixture until the spices are well mixed into the eggs. Set aside.
  3. Melt 2 T. of butter in a medium sized skilled and sauté the chopped green onions in the butter until the onions are tender. This will take about 4-5 minutes and you will need to stir the onions occasionally. Add the egg mixture to the butter/onion mixture and stir until the eggs are scrambled and fairly dry. Add the parsley, cilantro and finely-chopped cashews to the scrambled eggs and mix to incorporate. Set aside.
  4. Melt remaining 6 tablespoons of butter.
  5. Open the box of phyllo dough and carefully unfold the roll of phyllo on a kitchen towel. Cover the phyllo with a slightly damp kitchen towel. (The phyllo dries out very quickly.)
  6. Carefully layer a ten-inch round pan with eight sheets of the phyllo, brushing each layer with melted butter. You should place the phyllo in the pan one layer at a time, positioning each layer so that it covers the bottom of the pan and overhangs one of the sides. Repeat layering repositioning each phyllo sheet so that each layer covers a different part of the pan's edges. There should be an overhang of phyllo all around the pan when you have finished. (I will add a photo of the b'stilla assembly to this post the next time I make this dish. That will be soon.)
  7. Spread the egg mixture on top of the phyllo base, smoothing the egg mixture in the pan with a spatula. fold the overhanging phyllo over the egg mixture. Next, arrange (and butter) the remaining four layers of phyllo on top of the egg mixture. Finally, fold the top sheets under the pie as you would a bedsheet. Brush the remaining butter on top of the pie. Bake the pie until it is golden brown. This will take 20-25 minutes. Remove from oven and dust generously with powdered sugar and ground cinnamon. Slice and serve immediately. (Phyllo dough is very forgiving. If it rips, don't worry. Just place it in the pan and slather it with melted butter. It may look like a jig-saw puzzle as you put the B'stilla together but, once baked, it will be beautiful.)