Moroccan Vegetable Pastilla
This savory pie combines crispy phyllo dough with a hearty vegetable filling, creating a perfect balance of textures and flavors. A vegetarian version of a Moroccan treasured dish.
Ingredients
- 8 sheets phyllo dough thawed
- 3 tablespoons olive oil
- 1 large onion finely diced
- 3 carrots diced
- 2 zucchini diced
- 1 red bell pepper diced
- 2 cups mushrooms sliced
- 3 cloves garlic minced
- 1 cup cooked chickpeas
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon saffron threads optional
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 1/2 cup melted butter for brushing
- Salt and pepper to taste
- Powdered sugar and ground cinnamon for dusting
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9-inch round baking pan.
- Heat olive oil in a large skillet over medium heat. Add onions and cook until softened, about 5 minutes.
- Add carrots and cook for another 5 minutes, then add zucchini, bell pepper, and mushrooms. Cook until vegetables are tender but still maintain their shape.
- Stir in garlic, spices, chickpeas, parsley, and cilantro. Season with salt and pepper. Remove from heat and let cool slightly.
- Layer 4 sheets of phyllo in the pan, brushing each sheet with melted butter. Let edges hang over the sides.
- Spread the vegetable mixture evenly in the pan.
- Cover with remaining phyllo sheets, brushing each with butter. Fold overhanging edges to seal.
- Brush the top with remaining butter and score the surface in a diamond pattern.
- Bake for 30-35 minutes until golden brown and crispy.
- Let cool for 10 minutes, then dust with powdered sugar and cinnamon before serving.