Vegan Pastilla: Savory Moroccan Pie with Lentils and Almonds

A plant-based take on a legendary Moroccan dish — from Tasty ma4roc

Pastilla (also known as bastilla or b’stilla) is one of Morocco’s most iconic and luxurious dishes — traditionally made with layers of thin pastry filled with spiced poultry and almonds, all dusted with cinnamon and powdered sugar. This vegan version, however, stays true to the sweet-and-savory magic of the original while using wholesome lentils, aromatic spices, and toasted almonds to create a rich and satisfying filling — completely plant-based and guilt-free.

🌱 Why You’ll Love This Vegan Pastilla

✅ 100% vegan and dairy-free
✅ High in protein and fiber

✅ Sweet and savory flavor combo
✅ Great for special occasions or hearty meals
✅ A unique dish that impresses guests

🧾 Ingredients

For the Filling:

1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, minced

1 cup cooked green or brown lentils
1/2 cup chopped parsley and cilantro
1/2 cup toasted almonds, chopped

1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp turmeric

1/4 tsp nutmeg or ras el hanout (optional)
Salt and black pepper to taste
2 tbsp raisins or chopped dates (for sweetness)

Juice of 1/2 lemon

For the Pastry:

6–8 sheets of phyllo dough (or warka pastry if available)
2–3 tbsp olive oil or melted vegan butter (for brushing)

Garnish:

Ground cinnamon
Powdered sugar (optional but traditional)

👩‍🍳 How to Make It

Step 1: Prepare the Filling

In a skillet, heat olive oil. Add onion and garlic; sauté until translucent.
Stir in lentils, spices, salt, pepper, and herbs.
Add raisins or dates and lemon juice, then fold in chopped toasted almonds.
Cook for 5–7 minutes, stirring well. Set aside to cool slightly.

Step 2: Assemble the Pastilla

Preheat oven to 180°C (350°F).
On a baking tray or in a pie dish, lay 3–4 phyllo sheets, overlapping slightly and brushing each layer with oil.
Add the filling in the center and spread evenly.
Fold over the pastry edges to cover the filling. Use extra sheets on top if needed, brushing each with oil.

Step 3: Bake

Bake for 25–30 minutes until golden and crispy.
Let it rest for a few minutes before slicing.

Step 4: Garnish & Serve

Sprinkle lightly with cinnamon and powdered sugar for the classic sweet-savory finish.
Serve warm with a side of salad or mint tea.

🍽️ Serving Suggestions

Pairs beautifully with a fresh orange and fennel salad
Can be served as a main dish or a festive appetizer
Ideal for holidays, dinner parties, or Ramadan meals

🧠 Health Benefits

Lentils provide high-quality plant protein and iron
Almonds offer healthy fats and vitamin E
Phyllo dough keeps the pastry light and crisp

Naturally cholesterol-free and rich in fiber

💡 Recipe Tips

🥟 You can make mini pastillas for party servings
🧄 Add sautéed mushrooms for extra umami flavor

🌿 Use a mix of parsley, cilantro, and mint for deeper aroma
🧊 Leftovers store well in the fridge for up to 3 days and reheat crisply in the oven

Final Thoughts

This Vegan Pastilla with Lentils and Almonds is a modern twist on a centuries-old Moroccan classic. It’s a perfect representation of how plant-based cuisine can be indulgent, rich in flavor, and steeped in tradition. Whether you’re vegan or simply exploring Moroccan cuisine, this recipe is sure to impress.

Follow Tasty ma4roc for more vibrant, wholesome Moroccan dishes made with love and creativity.