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B'stila B'hoot

DIRECTIONS

To make the filling: In a large skillet over medium-high heat, heat the olive oil and cook the onions and garlic, stirring occasionally, until the onions are tender, 5 to 6 minutes. Add the tomatoes, paprika, cumin, olives, and lemon juice. Cook, stirring, for 1 minute. Add the fish, and cook, stirring, until it begins to flake, 6 to 8 minutes. Remove from heat and shred the fish. Combine it with the salt, cilantro, parsley, and cayenne, if using. Set aside to cool.
To make the sauce: In a medium saucepan over medium heat, cook and stir the olive oil, garlic, cumin, and paprika until fragrant, 2 to 3 minutes. Add the tomatoes, sugar, parsley, and cilantro. Cook, stirring occasionally, until the sauce thickens slightly, 8 to 10 minutes. Season with salt. Set aside and keep warm.
Preheat the oven to 425 degrees F. Remove 8 sheets from the package of phyllo and rewrap the remaining phyllo. Refrigerate for another use.
Set the 8 stacked sheets on a work surface. Using a sharp knife, with a 12-inch pizza pan as a template, cut through the stack of phyllo sheets. Discard the scraps. With a pastry brush, paint the pizza pan with a little melted butter.
Layer 4 round phyllo leaves on the pan, brushing each one lightly with melted butter. Spread the seafood mixture evenly over the fourth leaf, leaving a 1-1/2-inch border of phyllo. Fold over the edges to partially cover the filling. Layer and butter the remaining 4 leaves of phyllo over the seafood and tuck them under the b'stila as you would a bed sheet.
Bake the b'stila until golden brown, 20 to 25 minutes. Cut the b'stila in wedges and serve immediately with the warm sauce on the side.