Rustic Moroccan Vegetable Pastilla with Phyllo Crust
A Flavorful Layered Moroccan Delight
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.
- 1 h 45 min
- 6
- Intermediate
Ingredients
For the Vegetable Filling
For the Phyllo Crust
For the Garnish
Preparation
Preparing the Vegetable Filling
Heat Olive Oil
Heat olive oil in a large pan over medium heat.
Sauté Onion and Garlic
Add onions and garlic; sauté until translucent.
Cook Vegetables
Stir in bell pepper, zucchini, eggplant, and carrot; cook until vegetables are tender.
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
Preheat Oven
Preheat oven to 375°F (190°C).
Grease Pie Dish
Lightly grease a 9-inch pie dish.
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.
Handle the phyllo gently to prevent tearing. Use a sharp knife to trim excess phyllo for a neater edge.
Add Vegetable Filling
Spread vegetable filling evenly over the phyllo.
Layer Phyllo Dough (Top)
Layer 5 more sheets of phyllo dough on top, brushing each with butter. Tuck in excess dough around the edges.
Cooking Process
Bake the Pastilla
Bake for 35-40 minutes until golden brown and flaky.
Cool Slightly
Allow to cool slightly before slicing for easier serving.
Toast Almonds
Use a skillet on medium heat to gently toast almonds for garnish.
Plating & Serving
Rustic Moroccan Vegetable Pastilla with Phyllo Crust
Rustic Moroccan Vegetable Pastilla with Phyllo Crust
Plating & Serving
Slice the pastilla into wedges and serve warm with a sprinkling of toasted almonds, chopped parsley, and a dusting of powdered sugar for a touch of sweetness.