Vegetable Pastilla Recipe

Ingredients

• 1 package of phyllo pastry sheets
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 2 carrots, grated
• 1 zucchini, grated
• 1 red bell pepper, finely diced
• 1 cup mushrooms, finely chopped
• 1 cup spinach, chopped
• 1/2 cup cooked chickpeas
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1/2 teaspoon turmeric
• Salt and pepper to taste
• 1/4 cup almonds, toasted and chopped
• 1/4 cup raisins
• 2 tablespoons fresh parsley, chopped
• 1/4 cup melted butter (or olive oil for vegan option)
• Powdered sugar, for garnish
• Fresh mint or parsley, for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onions and cook until translucent, about 5 minutes.
3. Add the garlic, grated carrots, zucchini, and red bell pepper. Cook for another 5-7 minutes until the vegetables are tender.
4. Stir in the mushrooms and spinach, cooking for an additional 3-4 minutes until the spinach has wilted and the mushrooms are softened.
5. Add the cooked chickpeas, ground cumin, cinnamon, turmeric, salt, and pepper. Mix well and cook for another 2 minutes to combine the flavors.
6. Remove the skillet from heat and stir in the toasted almonds, raisins, and fresh parsley. Let the filling cool slightly.
7. On a clean work surface, lay out the phyllo pastry sheets. Brush each sheet with melted butter (or olive oil). Layer about 10 sheets in a greased pie or tart dish, allowing the edges to overhang.
8. Spoon the vegetable filling into the prepared phyllo-lined dish, spreading it evenly.
9. Fold the overhanging phyllo sheets over the filling, then layer with additional phyllo sheets on top, brushing each with butter or oil. Tuck in the edges to seal the pastilla.
10. Bake in the preheated oven for 30-40 minutes until the phyllo is golden and crisp.
11. Remove from the oven and let cool slightly before dusting with powdered sugar and garnishing with fresh mint or parsley.

Helpful Tips

• If you’re new to working with phyllo dough, keep it covered with a damp towel to prevent it from drying out.
• Feel free to substitute the vegetables with your favorites or what’s in season.
• Leftover pastilla can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven to keep the pastry crisp.
• For a heartier meal, pair the Vegetable Pastilla with a side of couscous and a refreshing cucumber-yogurt salad.
• This dish pairs beautifully with a light, zesty white wine or a warm spiced tea.