Ingredients with Measurements:
- 2 large sweet potatoes, peeled and chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup raisins
- 1/2 cup chopped walnuts
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped fresh mint
- 1/2 cup chopped fresh spinach
- 1/2 cup unsalted butter, melted
- 1 package phyllo dough
Special equipment needed:
- 9-inch springform pan
- pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large pot, boil the sweet potatoes until tender, about 15 minutes. Drain and mash them.
3. In a skillet, sauté the onion and garlic until softened, about 5 minutes.
4. Add the cumin, cinnamon, ginger, nutmeg, cayenne pepper, salt, and black pepper to the skillet. Cook for 1 minute.
5. Add the raisins, walnuts, parsley, cilantro, mint, and spinach to the skillet. Cook for 2 minutes.
6. Combine the sweet potatoes and skillet mixture in a large bowl.
7. Brush the springform pan with melted butter.
8. Lay a sheet of phyllo dough in the pan, letting the edges hang over the sides. Brush with melted butter.
9. Repeat with 7 more sheets of phyllo dough, brushing each layer with melted butter.
10. Pour the sweet potato mixture into the pan.
11. Fold the overhanging phyllo dough over the top of the mixture.
12. Layer 8 more sheets of phyllo dough on top of the mixture, brushing each layer with melted butter.
13. Fold the overhanging phyllo dough over the top of the layers.
14. Brush the top with melted butter.
15. Bake for 35-40 minutes, until golden brown.
Time:
Preparation time: 30 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 390
Fat per serving: 22g
Carbohydrates per serving: 45g
Protein per serving: 7g
Substitutions for ingredients:
- Instead of sweet potatoes, you can use butternut squash or pumpkin.
- Instead of raisins, you can use dried cranberries or chopped dates.
- Instead of walnuts, you can use pecans or almonds.
- Instead of spinach, you can use kale or Swiss chard.
Variations:
- Add cooked ground lamb or beef to the sweet potato mixture.
- Use different herbs and spices, such as thyme, oregano, or paprika.
- Add feta cheese or goat cheese to the sweet potato mixture.
Tips and tricks:
- Make sure to brush each layer of phyllo dough with melted butter to prevent it from drying out and becoming brittle.
- Let the pastilla cool for a few minutes before slicing and serving.
- Serve with a dollop of Greek yogurt or sour cream on top.
Storage instructions:
- Store leftover pastilla in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat the oven to 350°F.
- Place the pastilla on a baking sheet and bake for 10-15 minutes, until heated through.
Presentation ideas:
- Cut the pastilla into wedges and arrange them on a platter.
- Garnish with fresh herbs, such as parsley or mint.
Garnishes:
- Fresh herbs, such as parsley or mint.
- Greek yogurt or sour cream.
Pairings:
- Serve with a side salad of mixed greens and a vinaigrette dressing.
- Pair with a glass of white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Mixed green salad with vinaigrette dressing
- Roasted vegetables, such as carrots or Brussels sprouts
- Couscous or quinoa
Troubleshooting advice:
- If the phyllo dough tears, simply patch it up with another piece of phyllo dough and brush with melted butter.
- If the pastilla is too dry, drizzle some olive oil or melted butter on top before serving.
Food safety advice:
- Make sure to thoroughly cook the sweet potatoes and spinach to prevent any foodborne illnesses.
- Store leftover pastilla in the refrigerator and consume within 3 days.
Food history:
- Pastilla is a traditional Moroccan dish that is typically made with pigeon meat and almonds. This vegetarian version uses sweet potatoes and spinach instead.
Flavor profiles:
- The sweet potatoes add a natural sweetness, while the spices add warmth and depth. The raisins and walnuts add a chewy and crunchy texture, while the fresh herbs add a bright and fresh flavor.
Serving suggestions:
- Serve the pastilla as a main course for a vegetarian dinner party or as a side dish for a holiday meal.
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Region: Moroccan