📝 About This Recipe
This vegetarian interpretation of the classic Moroccan Pastilla swaps traditional pigeon or chicken for a vibrant medley of fire-roasted bell peppers and tangy chèvre. Wrapped in whisper-thin layers of buttery phyllo, the filling balances the smoky sweetness of the peppers with the earthy crunch of toasted almonds and aromatic Ras el Hanout. It is a sophisticated, golden-brown masterpiece that captures the soul of Marrakesh in every flaky, sweet-and-savory bite.
🥗 Ingredients
The Vegetable Filling
- 4 large Red and Yellow Bell Peppers (roasted, peeled, and sliced into strips)
- 2 medium Yellow Onion (finely diced)
- 3 cups Fresh Spinach (roughly chopped)
- 3 cloves Garlic (minced)
- 2 tablespoons Olive Oil
Aromatics and Texture
- 150 grams Goat Cheese (Chèvre) (crumbled)
- 1/2 cup Slivered Almonds (toasted and lightly crushed)
- 1 tablespoon Ras el Hanout (Moroccan spice blend)
- 1/2 teaspoon Ground Cinnamon
- 1/2 cup Fresh Parsley and Cilantro (finely chopped)
- 1 tablespoon Honey
The Pastry Shell
- 12 sheets Phyllo Pastry (Warqa) (thawed if frozen)
- 100 grams Unsalted Butter (melted)
- 2 tablespoons Powdered Sugar (for dusting)
- 1 teaspoon Ground Cinnamon (for garnish)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Place whole bell peppers on a baking tray and roast until skin is charred and blistered, about 20 minutes. Place them in a bowl covered with plastic wrap for 10 minutes to steam, then peel, seed, and slice into 1-inch strips.
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2
In a large skillet, heat olive oil over medium heat. Sauté the diced onions until translucent and golden, approximately 8-10 minutes.
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3
Add the minced garlic, Ras el Hanout, and 1/2 teaspoon of cinnamon to the onions. Cook for 2 minutes until the spices are fragrant.
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4
Stir in the chopped spinach and cook just until wilted. Remove from heat and drain any excess liquid—this is crucial to prevent a soggy pastry.
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5
In a large mixing bowl, combine the roasted pepper strips, the onion-spinach mixture, toasted almonds, fresh herbs, and honey. Gently fold in the crumbled goat cheese so it stays in distinct pockets.
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6
Reduce oven temperature to 375°F (190°C). Generously grease a 9-inch round springform pan or cake tin with melted butter.
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7
Lay one sheet of phyllo over the pan, allowing the edges to hang over the sides. Brush with melted butter. Rotate the pan slightly and repeat with 5 more sheets, layering them in a circular pattern to create a sturdy base.
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8
Spread the vegetable and goat cheese filling evenly over the phyllo base, pressing down gently with a spatula.
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9
Fold the overhanging edges of the phyllo over the filling. Place the remaining 6 sheets of phyllo on top, brushing each with butter and tucking the edges down into the sides of the pan to seal the pie.
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10
Brush the top generously with the remaining butter. Use a sharp knife to lightly score the top layer of pastry into a diamond pattern (do not cut all the way through).
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11
Bake for 25-30 minutes, or until the pastilla is deeply golden and crisp to the touch.
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12
Remove from the oven and let rest for 5 minutes. Carefully invert onto a serving plate or remove from the springform pan.
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13
Just before serving, sift a light layer of powdered sugar over the top, followed by a decorative dusting of cinnamon.
💡 Chef's Tips
Keep your phyllo sheets covered with a damp kitchen towel while working to prevent them from drying out and cracking. Ensure the roasted peppers and spinach are patted dry with paper towels; moisture is the enemy of a crispy pastilla. For a nut-free version, swap the almonds for toasted sunflower seeds or roasted chickpeas for crunch. If you can find 'Warqa' (authentic Moroccan pastry) at a specialty grocer, use it instead of phyllo for a more traditional, chewy texture. Don't skip the powdered sugar garnish—the contrast between the salty goat cheese and the sweet topping is the hallmark of Moroccan cuisine.
🍽️ Serving Suggestions
Serve warm with a side of lightly dressed Moroccan carrot salad with cumin and lemon. A glass of chilled, crisp Rosé or a traditional Moroccan Mint Tea pairs beautifully with the spices. Add a dollop of Harissa-spiced yogurt on the side for those who enjoy a bit of heat. Serve as a spectacular centerpiece for a vegetarian dinner party or cut into smaller wedges for an elegant appetizer.