Go Back
–+ servings
Pastilla With Moroccan Flavors
Print Recipe

Vegetable Pastilla With Moroccan Flavors

Prep Time20 minutes
Cook Time25 minutes
Course: Appetizer, Main
Cuisine: Moroccan, North African
Servings: 8 servings

Equipment

Ingredients

  • 1 pound parsnips, peeled and cut into chunks
  • 1 medium onion, peeled and quartered
  • 4 cloves garlic, peeled and smashed
  • ½ cup dried apricots (a cupped handful)
  • ½ cup pitted dates
  • 1 cup pitted green olives
  • ½ cup blanched almonds
  • 3 tablespoons olive oil, plus more for brushing
  • red pepper flakes
  • 1 cup chopped fresh cilantro or parsley
  • 1 medium lemon, zest and juice
  • 1 tablespoon ras al hanout, garam masala OR your favorite curry powder
  • salt and pepper to taste
  • 8 sheets frozen phyllo dough sheets, thawed overnight in fridge
  • 1 tablespoon confectioners' sugar
  • 1 teaspoon ground cinnamon

Instructions

  • Preheat the oven to 400°F/180°C. Prepare a 9 inch pie pan with oil.
  • Working in batches as needed, put the parsnips, onion, garlic, apricots, dates, olives and almonds in a food processor. Pulse until the pieces are pea sized.
  • Heat oil and red pepper flakes in a large skillet. Add the chopped vegetables and 1 cup of water. Season with salt and pepper.
  • Cook, stirring occasionally, until the parsnips soften and the pan is mostly dry, about 15 minutes. Adjust the heat to prevent burning.
    Stir in the ras al hanout and cook for another minute. Turn off the heat and stir in the cilantro, lemon juice and zest.
    Taste and adjust the seasoning.
  • Cut the phyllo dough into 9 inch squares.
    Put one square in the bottom of the pan, allowing the corners to drape over the sides. Brush with oil.
    Place another square at an angle and brush with oil. Repeat with two more sheets so the bottom of the pan is covered.
  • Spread the vegetable mix evenly over the phyllo dough. Cover with 4 more sheets of phyllo as for the bottom, brushing each sheet with oil.
    Fold and tuck the edges of the phyllo into the pan to close the pastilla. Cut a couple small slits in the top. Cover with foil.
  • Bake for 15 minutes, then remove the foil. Return the pastilla to the oven until golden brown, another 5-10 minutes.
  • Combine the confectioners' sugar and cinnamon. Place into a small sieve and dust the top of the pie.
    Cut into wedges. Serve hot or at room temperature.

Notes

Best when served the day it's baked.