SERVES 4 · ACTIVE: 20 MIN · TOTAL: 1 HR
MY TAKE ON THE classic Moroccan meat pie is a rich, flaky phyllo-wrapped dish of earthy greens contrasted by savory, smoky duck and sweet currants. Tossing in the chard stems adds a little crunch to the filling. Skip the duck for a vegetarian version, or substitute ½ cup crumbled cooked bacon if duck isn’t your thing.
2 tablespoons dried black currants
2 tablespoons red wine, warmed
2 pounds Swiss chard
3 tablespoons extra-virgin olive oil
1 scallion, sliced
1 teaspoon Roasted Garlic Puree (here), or ½ teaspoon minced garlic
Fine sea salt
1 cup diced smoked duck breast
2 tablespoons pine nuts
Freshly ground black pepper
6 tablespoons unsalted butter, melted
11 sheets phyllo dough
2 tablespoons dried bread crumbs
Preheat the oven to 350°F. In a small bowl, soak the currants in the wine.
Separate the chard stems from the leaves. Cut the stems into small pieces and the leaves into strips.
In a large skillet, heat the olive oil over high heat. Add the scallion and chard stems and cook for 2 minutes. Add the chard leaves and garlic puree. Season with salt to taste and cook until the chard leaves are tender and any moisture has evaporated, about 5 minutes. Add the wine and currants and cook until the wine has evaporated, about 2 minutes. Stir in the smoked duck and pine nuts. Taste and adjust the seasoning with salt and pepper as needed. Spread the filling out in a baking pan and let it cool.
Generously coat the bottom and sides of an 8-inch ceramic pie plate with melted butter. Brush one side of 5 sheets of phyllo dough with melted butter and arrange them in the dish buttered side down, slightly overlapping each piece and letting the dough hang over the edge by about 6 inches. Brush the phyllo with melted butter and sprinkle 1 tablespoon of the bread crumbs over it. Arrange 5 more sheets of phyllo dough the same way as before. Brush with more melted butter and sprinkle with the remaining 1 tablespoon bread crumbs. Place the last sheet of phyllo dough in the center of the dish.
The filling should be dry at this point, but if there’s any liquid, drain it out before pouring the filling into the pie dish. Fold the phyllo dough overhang to cover the filling, so it’s completely sealed like a pouch. Brush melted butter on the top.
Bake until the filling is warm and the top is golden brown, about 30 minutes. Let cool for 15 minutes. Put a serving plate on top of the pastilla and flip it over onto the plate, cut into wedges, and serve.