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
1. Preheat the oven to 375°F (190°C).
- 2
2. In a large pan, heat the olive oil and sauté the onion and garlic until soft.
- 3
3. Add the butternut squash and cook until just tender.
- 4
4. Stir in the chickpeas, spinach, cumin, cinnamon, coriander, salt, and pepper, and cook for an additional 5 minutes.
- 5
5. Off the heat, stir in the parsley and cilantro.
- 6
7. Place the vegetable filling in the center and sprinkle with almond slices.
- 7
8. Fold the phyllo sheets over the filling, forming a parcel.
- 8
9. Place the parcel seam-side down on a baking sheet.
- 9
10. Bake for 25-30 minutes, until golden and crisp.
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