Vegetable Pastilla Recipe

Name: Vegetable Pastilla
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 green zucchini, sliced on bias; 2 yellow squash, sliced on bias; 2 eggplants, sliced on bias; 1 pound spinach, cleaned and Sauteed in garlic and olive oil; 2 medium onions, sliced; Salt and pepper to taste; 1 pound couscous, steamed with tomato juice and 1 teaspoon ground cumin and 1 teaspoon ground coriander; 1 pound melted butter; Filo dough sheets; Powdered sugar; Ground cinnamon

Servings: persons

2 green zucchini, sliced on bias
2 yellow squash, sliced on bias
2 eggplants, sliced on bias
1 pound spinach, cleaned and Sauteed in garlic and olive oil
2 medium onions, sliced
Salt and pepper to taste
1 pound couscous, steamed with tomato juice and 1 teaspoon ground cumin and 1 teaspoon ground coriander
1 pound melted butter
Filo dough sheets
Powdered sugar
Ground cinnamon

1
6 ramekins (4-inch diameter by 3-inch depth) or 9 to 10-inch deep dish pie pan.
2
Preheat oven to 425 degrees F.
3
Season all the vegetables with salt and pepper and grill, keeping them separate.
4
Cook the couscous separately, as instructed, and reserve in a ceramic mold.
5
In the ramekins or pie pan, place 2 sheets of filo, buttering between layers.
6
Begin to layer all vegetables, ending with the couscous.
7
In between each layer add pressure in order to mold.
8
Fold flaps of filo over to seal.
9
Seal with butter, turn out onto a sheet pan, and brush top with butter.
10
Bake for 25 minutes.
11
Sprinkle with powdered sugar and ground cinnamon.
12
If using a pie pan, cut into wedges and serve.

1873

kcal

Calories

205

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 green zucchini, sliced on bias, 2 yellow squash, sliced on bias, 2 eggplants, sliced on bias, 1 pound spinach, cleaned and Sauteed in garlic and olive oil, and more.

Yes, Vegetable Pastilla falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetable Pastilla

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions