Seafood Bastilla

Instructions

1. Prepare the seafood
   Clean and chop the seafood into small pieces. Pat dry with paper towels to remove excess moisture. Season lightly with salt and set aside.
2. Cook the filling
   Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the garlic and ginger, cooking for another minute until fragrant. Add the seafood and cook for 3-4 minutes until just cooked through.
3. Add the spices
   Stir in the saffron with its soaking water, cumin, coriander, cinnamon, and cayenne pepper. Cook for 1-2 minutes to toast the spices. Remove from heat and let cool slightly.
4. Finish the filling
   Return the pan to low heat and slowly pour in the beaten eggs, stirring constantly until they form soft curds and thicken the mixture. Stir in the chopped cilantro and parsley. Remove from heat and allow to cool completely.
5. Prepare for assembly
   Preheat oven to 375°F (190°C). Brush a 9-inch round baking dish or pie plate with melted butter. Have your melted butter and a pastry brush ready for layering the phyllo.
6. Assemble the bastilla
   Lay out one sheet of phyllo and brush lightly with melted butter. Place it in the baking dish, allowing the edges to hang over the sides. Repeat with 4 more sheets, rotating them to cover the dish completely. Spread the cooled seafood filling evenly over the phyllo. Fold the overhanging phyllo edges over the filling, then cover with 5 more buttered phyllo sheets, tucking the edges into the dish.
7. Bake the bastilla
   Brush the top generously with melted butter. Using a sharp knife, score the top in a diamond pattern, being careful not to cut all the way through. Bake for 30-35 minutes until golden brown and crispy.
8. Finish and serve
   Remove from oven and immediately dust with the mixture of powdered sugar and cinnamon. Allow to cool for 5 minutes before slicing. Serve warm with a side of fresh lemon wedges and a simple salad.