Moroccan Serpent Pie

By Ms.Gourmet on March 31, 2010 10:36 AM
If I were a more ambitious blogger that was in the habit of blowing my own trumpet, I'd probably claim that this pie was a result of pure genius. But the truth of the matter is that most of my greatest accomplishments in the kitchen are often a result of sheer laziness, and this Moroccan serpent pie is no exception.

You see, I set out to make some meat briouates and then half way through the process I realised that I couldn't be bothered standing over the stove deep frying a stack of pastries. So I decided to make a savoury Moroccan serpent pie instead.

Personally I think the end result is far more dramatic (if I may say so myself) and the real stroke of genius is that when I told the kids we were having serpent pie for dinner they were so intrigued at the thought of eating 'snake pie' that they failed to complain about the spices and green stuff!

serpent3.jpg Moroccan Serpent Pie

I used my Spanakopita pie dish for the Moroccan Serpent Pie which is approximately 30cm in diameter and about 6cm high


1kg of lean organic minced beef or lamb

2 onions, finely chopped

2 cloves of garlic, finely minced

A small bunch of fresh coriander, finely chopped

A small bunch of flat leaf parsley, finely chopped

4 organic eggs, beaten

1 tsp ground ginger

1 tsp ground cinnamon

½ tsp paprika

Sea salt and freshly ground pepper

80g unsalted butter, melted

375g thick filo pastry

Cinnamon sugar to serve, optional



1. Preheat the oven to 200C/400F/Gas 6. Grease a 30cm round baking dish with some olive oil and set aside.

2. Heat a little olive in a large pan and gently fry the onion, garlic and fresh herbs over a low heat for about 5 minutes or until the onion has softened. Add the meat and cook for 5-10minutes, stirring often until the meat is evenly browned.

3. If there is any excess fat or liquid drain it off and then stir in the ginger, cinnamon and paprika and season to taste. Remove from the heat and then stir in the beaten eggs and stir until they begin to set and then set aside to cool.

4. Take a sheet of filo pastry and evenly spoon a couple of tablespoonfuls of the meat mixture along the lower edge of the filo sheet. Roll the pastry tightly and then starting from the outer edge of the dish, spiral the roll inwards. Repeat the process and continue to spiral the meat filled filo rolls ensuring that the base is covered and that there are no gaps.

5. Brush the coiled pastry snake with melted butter and bake in the oven for 25-30 minutes or until golden brown. Serve warm with a light sprinkling of ground cinnamon and icing sugar.

Take a look at my flickr set for more process shots.

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Recent Comments

  • Liz Campbell: Wow, your Moroccan Serpent Pie looks delicious and intriguing. I read more
  • Ms.Gourmet: Just sprinkle lots of icing sugar over the top of read more
  • Rachel: I love the story behind this one. An easy meal read more
  • Ms.Gourmet: You know, when we do eventually get together we're going read more
  • Chez Us: Nanette, Sounds and looks amazing - I love the spices. read more
  • Ms.Gourmet: Coming from you my dear friend, that is a huge read more
  • Ms.Gourmet: You're so welcome June! read more
  • Ms.Gourmet: I find that laziness, desperation and invention kind of go read more
  • Ms.Gourmet: LOL! read more
  • Ms.Gourmet: Thanks Sarka! read more