1. In a large skillet over medium heat, heat the olive oil and cook the onions and garlic stirring occasionally until the onions are tender. About 6 minutes.
2. Add the tomatoes, paprika, cumin, olives and lemon juice. Cook, stirring for 1-2 minutes.
3. Add the fish and cook, stirring until flaky, 6-8 minutes.
4. Remove from heat and shred the fish.
5. Add the salt, cilantro, parsley and cayeene pepper.
6. Set aside to cool.

1. In a medium saucepan, over medium heat, heat the olive oil, garlic, cumin and paprika until fragrant, 3 minutes.
2. Add the tomatoes, sugar, parsley and cilantro. Cook, stirring occasionally, until the sauce thickens slightly, 8 minutes. Season with salt.
3. Set aside and keep warm.

Preheat oven to 425F.

1. Set the 8 sheets of phyllo on a work surface. Using a sharp knife, with a twelve inch pizza pan as a template, cut through the stack of phyllo sheets. Discard the scraps. With a little melted butter brush the pizza pan.
2. Layer 4 round phyllo sheets on the pan, brushing each sheet lightly with melted butter.
3. Spread the seafood mixture evenly over the top of the fourth sheet. Leave a border of about 1 1/2 inches. Fold over the edges to partially cover the filling
4. Layer and butter the remaining sheets over the seafood mixture. Tuck them under the b'stila as you would a bed sheet.
5. Bake until golden brown, 20-25 minutes.
6. Cut into wedges and serve immediately with the warm sauce on the side.

Recipe by Kitty Morse