Artichoke, potato, spinach & tofu b'stilla with poppy seeds & rose petals

Artichoke, potato, spinach & tofu b'stilla with poppy seeds & rose petals

By
From
V is for Vegan
Serves
6-8

One of the most stunning meals I’ve ever had was at a Moroccan restaurant in LA. We were served vast platters with pyramids of couscous and a b’stilla, an exotic filled pastry pie. Try this easy vegan b’stilla, an explosion of sweet and savoury.

Ingredients

Quantity Ingredient
2 large potatoes, peeled
olive oil, for frying, oiling and brushing
1 onion, sliced
2 garlic cloves, sliced
1 cinnamon stick
500g fresh spinach
400g firm tofu, drained and cut into 2.5 cm squares
400 g tin artichoke hearts,, drained and halved
50g flaked almonds
30g green sultanas
1 tablespoon sugar
20g pine nuts
1 tablespoon ras el hanout spice mix
1 teaspoon harissa
1-2 preserved lemons, cut into small pieces
handful black olives, stoned
4 large sheets filo pastry
poppy seeds, for sprinkling
icing sugar, for dusting
sea salt
rose petals, to garnish

Method

  1. Boil the potatoes in a medium saucepan, with 1 teaspoon salt in the water, for 15–20 minutes until just tender. Drain and cut into 2.5 cm chunks.
  2. Heat some olive oil in a large saucepan over a medium heat, add the onion and cook until soft. Add the garlic, cinnamon stick, potatoes, 1 tbsp sea salt and the spinach. Let the spinach cook down, then add the tofu. Add the artichoke hearts, almonds, sultanas, sugar, pine nuts, ras el hanout and harissa. Finally, add the preserved lemons and olives. Remove the pan from the heat and let it cool.
  3. Preheat the oven to 200°C. To make the b’stilla, remove the base from a deep, 18 cm springform cake tin (you need just the sides/ring as a support) and place on an oiled baking tray. Working with one piece of filo at a time and keeping the rest covered with a damp tea towel, to prevent them from drying out, brush the sheet with olive oil and place it in the centre of the tin, draping it over the sides. Then brush a second piece of filo and lay it on top, at an angle to the first. Do this with all 4 sheets until the base and tin sides are completely covered with the pastry, with the excess overhanging the sides.
  4. Put the cooled filling mixture in the middle and fold over the overhanging filo to cover the top. Brush the top with olive oil and sprinkle with poppy seeds. Cover with foil and put the baking tray, with the tin sides/ring, into the oven. Bake for 30 minutes, removing the foil after 25 minutes to let the top get crispy.
  5. Remove from the oven, remove the springform sides/ring and transfer the b’stilla to a serving plate, using a spatula. Dust the top with icing sugar and sprinkle with rose petals and some more black poppy seeds.
Tags:
Vegan
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