Marinate the ½ pound of shrimp with olive oil and red pepper flakes for one hour.
Mix all dry ingredients for the filling in a bowl and whisk together, set aside.
Sautee the onion slices until translucent, set aside.
Grate zucchini and carrots and cook on medium/low heat and add the onions to the pan.
Sprinkle the dry spice mixture over the grated, cooking vegetables, add the lemon juice and allow to cook for about 10 minutes (until some of the moisture from the zucchini and carrots is cooked off).
Let the mixture cool for 15 minutes.
Whip 2 eggs with a fork for 30 seconds and add to the cooled mixture. Mix well.
Place a mound (3 oz) of the filling on a ½ sheet of phyllo dough. Brush the inside dough sheet with butter and fold over the top of the filling. Flip this on to a new sheet of phyllo, paint the sheet with butter and fold towards the center. Repeat this process 4 more times and place in ramekins.
For the shrimp version, add 2 medium uncooked shrimp (cut in half lengthwise) to each pastilla.
Bake for 20 minutes at 400 degrees Fahrenheit (200.
Sprinkle each pastilla with powdered sugar, cinnamon and top with toasted almonds!