Food Network: Vegetable Pastilla

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Vegetable Pastilla
Recipe Courtesy of Mina Newman, Executuve Chef, Layla Restaurant

Ingredients
2 green zucchini, sliced on bias
2 yellow squash, sliced on bias
2 eggplants, sliced on bias
1 pound spinach, cleaned and Sauteed in garlic and olive oil
2 medium onions, sliced
Salt and pepper to taste
1 pound couscous, steamed with tomato juice and 1 teaspoon ground cumin and 1
teaspoon ground coriander
1 pound melted butter
Filo dough sheets
Powdered sugar

Ground cinnamon

Directions
6 ramekins (4-inch diameter by 3-inch depth) or 9 to
10-inch deep dish pie pan.

Preheat oven to 425 degrees F.

Season all the vegetables with salt and pepper and grill, keeping them separate.
Cook the couscous separately, as instructed, and reserve in a ceramic mold. In the
ramekins or pie pan, place 2 sheets of filo, buttering between layers. Begin to
layer all vegetables, ending with the couscous. In between each layer add pressure
in order to mold. Fold flaps of filo over to seal. Seal with butter, turn out onto
a sheet pan, and brush top with butter. Bake for 25 minutes. Sprinkle with

powdered sugar and ground cinnamon. If using a pie pan, cut into wedges and
serve.