Main Course · Dinner · Mediterranean · Vegetarian ·

Rustic Moroccan Vegetable Pastilla with Phyllo Crust

Name: Rustic Moroccan Vegetable Pastilla with Phyllo Crust
Prep time: 35 min
Cook time: 105 min
Total time: 140 min
Yield: 6 servings
Cuisine: Main Course
Ingredients: Olive Oil, 2 tbsp; Onion, 1 large, finely chopped; Garlic, 2 cloves, minced; Red Bell Pepper, 1, diced; Zucchini, 1, sliced into half moons; Eggplant, 1 small, peeled and diced; Carrot, 1, grated; Chickpeas, 1 can (14 oz), drained and rinsed; Ground Cumin, 1 tsp; Ground Coriander, 1 tsp; Ground Cinnamon, 1/2 tsp; Salt and Pepper, To taste; Phyllo Dough, 1 package, thawed; Unsalted Butter, 1/2 cup, melted; Almonds, 1/4 cup, toasted and chopped; Fresh Parsley, 2 tbsp, chopped; Powdered Sugar (optional)

This Rustic Moroccan Vegetable Pastilla is a rich, savory pie filled with a medley of spiced vegetables and wrapped in a delicate, flaky phyllo crust.

4.7(232 reviews)

·By Ethan Brooks·October 15, 2025

Rustic Moroccan Vegetable Pastilla with Phyllo Crust — Main Course served and photographed from above

Prep

35 min

Cook

1 h 45 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Vegetable Filling

For the Phyllo Crust

For the Garnish

Nutrition

Per serving

Calories: 433 kcal
Protein: 8.2 g
Carbs: 43.3 g
Fat: 25.5 g
Fiber: 5.2 g

Whole recipe

Total

Calories: 2597 kcal
Protein: 49 g
Carbs: 260 g
Fat: 153 g
Fiber: 31 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Olive Oil 2 tbsp	238	0	0	27	0
Onion 1 large, finely chopped	44	1	10	0	2
Garlic 2 cloves, minced	9	0	2	0	0
Red Bell Pepper 1, diced	37	1	9	0	3
Zucchini 1, sliced into half moons	33	3	6	0	2
Eggplant 1 small, peeled and diced	35	1	8	0	2
Carrot 1, grated	25	1	6	0	2
Chickpeas 1 can (14 oz), drained and rinsed	336	19	54	6	9
Ground Cumin 1 tsp	8	0	1	0	1
Ground Coriander 1 tsp	6	0	1	0	1
Ground Cinnamon 1/2 tsp	3	0	1	0	0
Salt and Pepper To taste	0	0	0	0	0
Phyllo Dough 1 package, thawed	800	15	155	10	5
Unsalted Butter 1/2 cup, melted	814	1	0	92	0
Almonds 1/4 cup, toasted and chopped	207	7	7	18	4
Fresh Parsley 2 tbsp, chopped	2	0	0	0	0
Powdered Sugar (optional)	0	0	0	0	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Preparing the Vegetable Filling

1
Heat Olive Oil
Heat olive oil in a large pan over medium heat.
2
Sauté Onion and Garlic
Add onions and garlic; sauté until translucent.
3
Cook Vegetables
Stir in bell pepper, zucchini, eggplant, and carrot; cook until vegetables are tender.
4
Spice and Chickpeas
Add chickpeas, cumin, coriander, and cinnamon; season with salt and pepper, and cook for an additional 5 minutes. Remove from heat and let cool.

Assembling the Pastilla

1
Preheat Oven
Preheat oven to 375°F (190°C).
2
Grease Pie Dish
Lightly grease a 9-inch pie dish.
3
Layer Phyllo Dough (Bottom)
Layer 5 sheets of phyllo dough in the dish, brushing each sheet with melted butter. Allow excess to hang over the edges.
Tip: Handle the phyllo gently to prevent tearing. Use a sharp knife to trim excess phyllo for a neater edge.
4
Add Vegetable Filling
Spread vegetable filling evenly over the phyllo.
5
Layer Phyllo Dough (Top)
Layer 5 more sheets of phyllo dough on top, brushing each with butter. Tuck in excess dough around the edges.

How to Make Rustic Moroccan Vegetable Pastilla with Phyllo Crust

Total time: 2 h 20 min · Yields 6 servings

1
Bake the Pastilla
Bake for 35-40 minutes until golden brown and flaky.
2
Cool Slightly
Allow to cool slightly before slicing for easier serving.
3
Toast Almonds
Use a skillet on medium heat to gently toast almonds for garnish.