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Bastilla of Lamb, Olives and Pine Nuts


  • 400g lamb mince

  • 2 cloves garlic

  • 1 onion

  • 2 tsp sumac

  • 2 tsp coriander

  • 2tsp cumin

  • 1 tsp smoked paprika

  • salt

  • pepper

  • 200ml white wine

  • 2 bay leaves

  • 2 sprigs thyme

  • 75g black kalamata olives - pitted

  • fresh coriander – chopped including roots

  • pine nuts

  • 12 sheets filo pastry

  • 100g butter melted

  • 200ml yogurt drained over night

  • 30ml olive oil


  • 1.

    Fry the lamb mince in olive oil, until caramelized add the onions and garlic and cook for a further 3 – 4 minutes until softened. Add the spices and cook out for a few minutes. Add the wine bay leaves and thyme, fresh tomatoes and lamb stock.

  • 2.

    Bring to a simmer and add the olives and half of the chopped coriander. Allow to cook over a low heat for 1hr approx until the flavours have combined.

  • 3.

    Remove from the heat and add the remaining coriander and pine nuts. Remove the thyme and bay leaves.

  • 4.

    Line the moulds with the filo brushing each sheet of filo with the melted butter. Place the lamb mince inside the pie and wrap the filo in to seal.

  • 5.

    Bake at 180°C for 15-20 minutes or until golden.

  • 6.

    De-mould the pies smear the yogurt onto the plate and drizzle with EVOO. Place the pie on top.

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Posted by muppyReport
I made this last night for dinner, it was really delicious but very rich
Posted by Robyn228Report
I added the same amount of stock as wine and topped it up part way through cooking.. I also added four cherry tomato's, seems to have worked ok