Moroccan Vegetable Filo Pie (Bisteeya)


Moroccan Vegetable Filo Pie (Bisteeya) ~ From Vegetate, Vegan Cooking and Food Blog

“In Morocco, it’s possible to see the Atlantic and the Mediterranean at the same time.” — Tahar Ben Jelloun

This sweetly-savory pie recipe is in Terry Hope Romero’s great cookbook Vegan Eats World, page 256.

I enjoy anything made with filo dough, and the saffron and baharat spices listed in the recipe cried out to me to try this one! I was not disappointed. The filling was a creamy blend of cauliflower, chickpeas, and spices encased in a flaky filo pastry shell and topped with cinnamon, sliced almonds, and powdered sugar. This would be a pretty impressive dish to bring to your next vegan potluck! 😉

Saffron Fact: This flavorful and aromatic spice is native to Morocco.

5 thoughts on “Moroccan Vegetable Filo Pie (Bisteeya)

  1. I know I’ve said it before, but I’ve got to stop reading this blog while at work. It makes me too hungry to focus on my job.

  2. Love the quote! I haven’t worked much with filo. I always got frustrated cutting and eating it because it flaked and made a mess. But we’d get it at Middle Eastern restaurants. This does look impressive!

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