Vegetable and Dried Fruit Pastilla

A crispy phyllo crust that snaps to reveal a heart of tender vegetables and roasted almonds. The warm scent of ras-el-hanout and cinnamon pairs with the crunch of dried fruits.

• Prep time: 35 min
• Cook time: 45 min
• Difficulty: Medium
• Calories: 787
• Protein: 26 g
• Carbs: 68 g
• Fat: 43 g

Ingredients

• 8 piece Phyllo dough ( whole )
• 80 g Minimum butter sweet ( melted )
• 2 piece Yellow onion ( sliced )
• 3 piece Carrot ( finely diced )
• 2 piece Zucchini ( finely diced )
• 200 g Chickpea ( cooked and drained )
• 3 piece Egg ( beaten )
• 60 g Almond with skin ( toasted and crushed )
• 40 g Raisin ( rehydrated )
• 1 tbsp Ras el hanout
• 1 tsp Cinnamon ground
• 2 tbsp Flat-leaf parsley ( chopped )
• 2 tbsp Fresh cilantro ( chopped )
• 2 tbsp Extra virgin olive oil
• 1 pinch White sugar optional ( for garnish )

Instructions

1. Sauté the onions

   In a sauté pan with olive oil, cook the chopped onions and garlic until translucent and starting to turn slightly golden.

2. Cook the vegetables

   Add the diced carrots and zucchini. Stir in the ras-el-hanout, ginger, and cinnamon. Let it simmer over medium heat until vegetables are tender but not mushy.

3. Bind the filling

   Add chickpeas, raisins, and chopped herbs. Pour in the beaten eggs, stirring constantly until they set and bind the filling together. The mixture should be dry with no liquid at the bottom.

4. Prepare the crunch

   Toast the almonds in a dry pan, then roughly chop them with a knife to maintain a crunchy texture.

5. Assemble the pastilla

   Brush the phyllo sheets with melted butter. Layer 4 sheets in a circular mold, letting the edges hang over. Add the filling, sprinkle with almonds, then cover with the remaining 4 sheets. Fold the edges inward to seal the filling tightly.

6. Baking and finishing

   Bake at 180°C until the pastry is golden brown and stiff. Once out, sprinkle with a fine pinch of sugar and cinnamon for contrast.

Chef's tips

• Don't skip the butter between each phyllo sheet; it's the secret to a pastry that truly sings when you bite it.
• The filling must be quite dry before assembly, otherwise the pastry will soak up moisture and lose its crunch.

Storage

Keeps for 2 days in the fridge. Always reheat in the oven at 160°C for 10 minutes to restore the pastry's crunch.