Bastilla Végétarienne

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 200°C fan. Line a baking tray with parchment. Finely dice the onion, chop the garlic, finely chop the mushrooms, roughly chop the spinach, and chop the parsley and cilantro. Pulse the almonds in a processor to a coarse crumb, not a paste, so the topping stays textured.

   180 g onion, finely diced8 g garlic, finely chopped300 g mushrooms, finely chopped150 g spinach, roughly chopped15 g flat-leaf parsley, finely chopped15 g cilantro, finely chopped80 g almonds
2. 2

   Heat 25 ml olive oil in a wide sauté pan over medium heat. Add the onion and cook for 5-6 minutes until soft and lightly golden. Stir in the garlic for 30 seconds, then add the mushrooms. Cook over medium-high heat for 6-8 minutes, stirring often, until the mushrooms give off their moisture and the pan looks mostly dry; this is essential so the bastilla stays crisp rather than soggy.

   25 ml olive oil180 g onion, finely diced8 g garlic, finely chopped300 g mushrooms, finely chopped
3. 3

   Add the spinach, ground cinnamon, ground ginger, ground cumin, ground turmeric, fine salt, and black pepper. Cook for 2-3 minutes until the spinach wilts and any remaining liquid evaporates. Remove from the heat and fold in the parsley and cilantro. Let the mixture cool for 2 minutes so the eggs do not scramble immediately.

   150 g spinach, roughly chopped1.5 g ground cinnamon2 g ground ginger2 g ground cumin1 g ground turmeric5 g fine salt1 g black pepper15 g flat-leaf parsley, finely chopped15 g cilantro, finely chopped
4. 4

   Return the pan to low heat and pour in the lightly beaten eggs. Stir constantly for 1-2 minutes until the eggs just set and bind the filling into a soft, cohesive mixture. Transfer to a plate to stop the cooking and cool briefly.

   2 large (100 g) eggs, lightly beaten
5. 5

   Mix the coarse almonds with 12 g icing sugar, 1 g ground cinnamon, and the orange zest. This sweet-spiced layer is traditional and gives the bastilla its characteristic contrast.

   80 g almonds12 g icing sugar1 g ground cinnamon1 tsp orange zest
6. 6

   Lay one sheet of phyllo on the tray and brush lightly with some of the 20 ml olive oil. Add a second sheet on top, turning it slightly to form a rough star shape, and brush again. Repeat with 2 more sheets, offsetting each one. Spoon the mushroom-spinach filling into the center in a compact round about 14 cm wide. Sprinkle the almond topping evenly over the filling.

   6 sheets (about 150 g) phyllo pastry20 ml olive oil
7. 7

   Fold the overhanging phyllo up over the filling. Top with the remaining 2 sheets, brushing each lightly with oil, then tuck them neatly underneath to create a sealed round pie. Brush the top and edges with the beaten egg yolk for color and adhesion. If any spots look dry, add a touch more oil so the pastry bakes evenly.

   6 sheets (about 150 g) phyllo pastry20 ml olive oil1 yolk (18 g) egg yolk, beaten with 1 tsp water
8. 8

   Bake for 20-22 minutes until deep golden brown and crisp. If the top colors too quickly, loosely tent with foil for the last few minutes. The bastilla is done when the base feels firm and the pastry flakes easily.

9. 9

   Rest for 5 minutes so the layers set. Dust lightly with 5 g icing sugar and 0.5 g ground cinnamon, then serve warm, cutting carefully with a serrated knife to preserve the flaky crust.

   5 g icing sugar0.5 g ground cinnamon

Origin & History

Bastilla is one of Morocco's most celebrated festive pies, traditionally associated with Andalusi influence and elaborate sweet-savory flavor contrasts. While the classic version is often made with pigeon or chicken, vegetarian interpretations using spiced vegetables, herbs, eggs, and almonds are a natural extension of Moroccan home cooking traditions.