Ingredients with Measurements:
- 1 package of phyllo dough
- 1/2 cup of unsalted butter, melted
- 2 large onions, thinly sliced
- 6 slices of bacon, chopped
- 1/4 cup of brown sugar
- 1/4 cup of balsamic vinegar
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 cup of chopped fresh parsley
Special equipment needed:
- 9-inch pie dish
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, cook the bacon over medium heat until crispy. Remove from the skillet and set aside.
3. In the same skillet, add the onions and cook over low heat until caramelized, about 20 minutes.
4. Add the brown sugar, balsamic vinegar, salt, and black pepper to the skillet with the onions. Cook for an additional 5 minutes until the mixture is thick and syrupy.
5. Layer 6 sheets of phyllo dough in the pie dish, brushing each sheet with melted butter.
6. Add the caramelized onion and bacon mixture on top of the phyllo dough.
7. Layer another 6 sheets of phyllo dough on top of the onion and bacon mixture, brushing each sheet with melted butter.
8. Fold the edges of the phyllo dough over the top of the pie to create a sealed crust.
9. Brush the top of the pie with melted butter.
10. Bake the pie for 25-30 minutes until golden brown.
11. Remove the pie from the oven and let it cool for 5 minutes.
12. Sprinkle chopped parsley on top of the pie before serving.
Time:
Preparation time: 30 minutes
Cooking time: 50 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 350
Fat: 22g
Carbohydrates: 30g
Protein: 7g
Substitutions for ingredients:
- Use turkey bacon instead of regular bacon for a healthier option.
- Substitute red onions for white onions for a sweeter flavor.
- Use honey instead of brown sugar for a different flavor profile.
Variations:
- Add chopped walnuts or pecans to the onion and bacon mixture for added crunch.
- Use goat cheese or feta cheese instead of parsley for a different flavor profile.
- Add sliced mushrooms to the onion and bacon mixture for a vegetarian option.
Tips and tricks:
- Make sure to brush each sheet of phyllo dough with melted butter to prevent it from drying out and cracking.
- Use a sharp knife to cut the pie into slices to prevent the phyllo dough from crumbling.
- Serve the pie warm for the best flavor and texture.
Storage instructions:
Store the leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pie in the oven at 350°F for 10-15 minutes until heated through.
Presentation ideas:
Serve the pie on a platter with a sprinkle of chopped parsley on top.
Garnishes:
Sprinkle chopped parsley on top of the pie before serving.
Pairings:
Pair the pie with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Mixed green salad with a balsamic vinaigrette
- Roasted Brussels sprouts with bacon
- Garlic mashed potatoes
Troubleshooting advice:
- If the phyllo dough cracks, gently press it back together with your fingers and brush it with melted butter to seal it.
- If the pie is not browning evenly, rotate the pie dish halfway through baking.
Food safety advice:
- Make sure to cook the bacon and onions thoroughly to prevent foodborne illness.
- Store the leftover pie in the refrigerator and consume within 3 days.
Food history:
Pastilla is a traditional Moroccan dish that is typically made with pigeon meat and phyllo dough. This recipe is a twist on the traditional dish, using bacon and caramelized onions instead.
Flavor profiles:
The pie has a sweet and savory flavor profile, with the caramelized onions and brown sugar adding sweetness and the bacon adding a salty and smoky flavor.
Serving suggestions:
Serve the pie as a main dish for dinner or as an appetizer for a party.
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