This Vegan B’stilla Bil Khodra reimagines the classic Moroccan pie, traditionally filled with pigeon meat, into a lavish feast of vegetables and spices, wrapped in a crispy phyllo pastry crust. The filling combines a rich palette of flavors, featuring butternut squash, chickpeas, spinach, and aromatic spices such as cumin, cinnamon, and coriander, creating a symphony of taste that captures the essence of Moroccan cuisine with a plant-based twist. Served during special occasions or as a sumptuous weekend dinner, this dish is not only a testament to the versatility of vegan cooking but also a celebration of cultural fusion and culinary creativity. Each bite of this Vegan B’stilla offers a crisp exterior followed by a succulent, spiced interior, making it a memorable experience.
Vegan B’stilla Bil Khodra
This Vegan B’stilla Bil Khodra reimagines the classic Moroccan pie, traditionally filled with pigeon meat, into a lavish feast of vegetables and spices, wrapped in a crispy phyllo pastry crust.
Method
60 min prep · 45 min cook
1. Preheat the oven to 375°F (190°C).
2. In a large pan, heat the olive oil and sauté the onion and garlic until soft.
3. Add the butternut squash and cook until just tender.
4. Stir in the chickpeas, spinach, cumin, cinnamon, coriander, salt, and pepper, and cook for an additional 5 minutes.
5. Off the heat, stir in the parsley and cilantro.
7. Place the vegetable filling in the center and sprinkle with almond slices.
8. Fold the phyllo sheets over the filling, forming a parcel.
9. Place the parcel seam-side down on a baking sheet.
10. Bake for 25-30 minutes, until golden and crisp.
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