Rustic Moroccan Vegetable Pastilla with Phyllo Crust

Name: Rustic Moroccan Vegetable Pastilla with Phyllo Crust
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Main Course
Ingredients: Olive Oil; Onion; Garlic; Red Bell Pepper; Zucchini; Eggplant; Carrot; Chickpeas; Ground Cumin; Ground Coriander; Ground Cinnamon; Salt and Pepper; Phyllo Dough; Unsalted Butter; Almonds; Fresh Parsley; Powdered Sugar (optional)

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

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

For the Phyllo Crust

Phyllo Dough

1 package, thawed

Unsalted Butter

1/2 cup, melted

For the Garnish

Almonds

1/4 cup, toasted and chopped

Fresh Parsley

2 tbsp, chopped

Powdered Sugar (optional)

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