This is one of my personalized versions of the traditional seafood Bastyla, integrating Asian flavors. This recipe is a lot lighter on fat as I replaced the cheese and the eggs with mushrooms and green peas.
I used an 18” round pie pan with a removable bottom.
Makes 1 pie
Serves 2 to 4 people
Preparation time: 45 minutes
Cooking time: 40 minutes
Start to finish time: 1 Hour 40 minutes
1 Bag/1.25Lb of frozen seafood medley (calamari, shrimp and mussels)
8 Dried black jelly mushrooms
2 Cups fine rice noodles
½ Cup coarsely chopped cilantro
2 tablespoons olive oil
4 Garlic cloves peeled, crashed and chopped fine
1 Medium yellow onion peeled and chopped coarsely
1 Cup green peas, boiled and drained
2 Tablespoons of capers
3/4 Teaspoon salt
Pepper to taste
1 Tablespoon dried oregano leaves, crushed
2 Tablespoons soy sauce
6 Limes juiced
Two sheets of filo #10 or 4 to 6 sheets of filo #4
1 Tablespoon butter
Thaw the seafood, and drain it from any ice water.
Soak the black jelly fungus in hot water for at least 20 minutes. Drain, and chop it coarsely.
Soak the rice noodles in hot water for 10 minutes, drain and cut them into 1” pieces.
In a large frying pan, brown the chopped onion in the olive oil for 5 minutes. Add the drained seafood medley, garlic, capers, dried oregano leaves, lime juice, salt, pepper and soy sauce.
Cook uncovered, on medium-high heat for about 20 minutes. Add the chopped black jelly fungus and cook for another 5 minutes or until there is no juice left in the pan.
In a large bowl, combine the cooked seafood medley with cooked rice noodles, chopped cilantro and boiled green peas. Toss everything together and allow everything to cool down for about 15 minutes.
Set the oven to preheat to 400 degrees, on bake option.
Melt the butter and set it by your working surface.
Layer four sheets of filo dough #4 or two sheets of filo #10,crisscrossing them over the cake pan; brushing each sheet with butter. Gently push the dough down with your fingers and stuff it with the seafood mixture. Fold the filo dough over it while brushing in between the sheets with butter.
Place the pie on the middle shelf, and cook it at 400 degrees, for 30 minutes, or until it looks golden and crispy.
If you have used a pan with removable bottom, open the pan and slide the pie off the bottom directly into the serving plate. If you have used a regular pan, place the serving plate on top of the pan, and flip the pan upside down to release the pie into the serving plate.
Serve the pie garnished with fresh lime wedges and cilantro springs.
- It is important that the mixture does not have any excess of juice; otherwise the filo sheets might rip.
- Filo is rather hard to manage. Don’t worry too much if the filo rips a little, instead, go for a “rustic” look