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How to Make Moroccan Pastillas at Home

Pastilla is a typical Moroccan dish, which we learned to make on our last culinary adventure to Marrakesh. Layers of pastry similar to phyllo wrap around a savoury filling of shredded chicken, spicy seafood or a vegetarian mixture. The traditional pastilla (bastilla or b’stilla) found in Marrakech is a sweet and savoury combination with squab or chicken. Often served as a starter course, pastilla is hearty enough to serve as a main course with a side salad. When you are making pastilla at home, have fun experimenting with fillings that suit your tastes. Or, in this case, what I found in my pantry, to create two pastilla variations, one with vegetarian and the other with shrimp.

Enjoy my video of the process, with the recipe details below.

Make Moroccan Pastillas Home Vegetable and Shrimp

Moroccan Pastillas - Vegetable and Shrimp

Tasha Powell
The methodology for making pastilla is the same whether you create vegetarian, poultry or seafood versions. First, prepare the filling, wrap it in the dough and bake until hot. Enjoy!
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 2 hours 10 minutes
Course Main Dish
Cuisine North African, Vegetarian
Servings 8 pastillas


  • 1/4 lb raw shrimp cleaned, (defrosted if frozen)
  • 1/4 cup olive oil to marinate the shrimp
  • 1 tsp Red Pepper Flakes
  • 2 medium Carrots
  • 2 medium Zucchini
  • 1 Yellow Onion sliced thin
  • 1 package of Phyllo sheets found at most supermarkets
  • 2 eggs
  • 1/4 lb Unsalted Butter melted

Dry Ingredients for the Filling:

  • 1 tsp Dried Ginger
  • 1 tsp Cinnamon
  • 1 tsp Paprika
  • 2 tsp Salt
  • 1 tsp Black pepper
  • 1 tsp Coriander
  • 1 tsp garlic powder
  • 1 pinch saffron
  • 2 tsp cumin
  • 2 tsp Dried Parsley or 1 tbsp fresh, chopped
  • 1/2 lemon for juice

To Finish:

  • 6 oz Toasted Almond Slices
  • 2 tbsp Cinnamon
  • 2 tbsp powdered sugar


  • Marinate the ½ pound of shrimp with olive oil and red pepper flakes for one hour.
  • Mix all dry ingredients for the filling in a bowl and whisk together and set aside.
  • Saute the onion slices until translucent and set aside.
  • Grate zucchini and carrots and cook on medium/low heat and add the onions to the pan.
  • Sprinkle the dry spice mixture over the grated, cooking vegetables, add the lemon juice and allow to cook for about 10 minutes (until some of the moisture from the zucchini and carrots is cooked off).
  • Let the mixture cool for 15 minutes.
  • Whip 2 eggs with a fork for 30 seconds and add to the cooled mixture. Mix well.
  • Place a mound (3 oz) of the filling on a ½ sheet of phyllo dough. Brush the inside dough sheet with butter and fold over the top of the filling. Flip this on to a new sheet of phyllo, paint the sheet with butter and fold towards the center. Repeat this process 4 more times and place in ramekins.
  • For the shrimp version, add 2 medium uncooked shrimp (cut in half lengthwise) to each pastilla.
  • Bake for 20 minutes at 400 degrees Fahrenheit (200.
  • Sprinkle each pastilla with powdered sugar, cinnamon and top with toasted almonds!
    Make Moroccan Pastillas Home Vegetable and Shrimp


Note: Phyllo (or filo) dough works well for this recipe. The traditional pastry in Morocco is called warka, and it is a highlight of our culinary tours to see the dough made by specialists with quick hands.
Keyword Carrots, Phyllo, Prawns, Seafood Recipes, Zucchini
Tried this recipe?Let us know how it was!

Exploring Morocco

Getting to Marrakech from Provence is an easy two and a half (2.5) hour flight. The Riad selected by Pitcher & Powell is an oasis in the Medina. Beautifully renovated and decorated by an Italian-Swiss couple who have lived on the African continent for 35+ years, the hotel has only eight (8) rooms. Ideally suited for Pitcher and Powell, the group enjoys the Riad in its entirety, providing guests with a “home away from home” experience. Keep reading here to learn about our culinary adventure in Morocco.

Marrakesh Olive Vendor Culinary Exploration Pitcher and Powell Adventures

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Tasha Powell

Tasha Powell

Tasha Powell is a food stylist and writer who specializes in working with celebrity chefs and leaders in the hospitality industry. She cooks and styles for monographs, cookbooks and Satellite Media Tours, working between North America and Europe. Take a look at her mouthwatering photos on Cooking with a French Twist. Since July 2020, she has offered themed Zoom cooking classes influenced by her travels in France and Morocco. Here are a few:

• Fusion Vegetarian Menu: Cheese Soufflé, Grilled Vegetable Kabobs, Roasted Sweet Potatoes with Lime Crème Fraiche & Floating Islands
• Fall in Provence: Carrot Soup, Seared Duck Breast and Chocolate & Pear Tarte
• 3-Course Gluten-Free Menu: Panisse, Grilled Shrimp & Chocolate Towers with Michelin Star plating techniques
• Food Styling Tips: Apéro Dînatoire, presentation & plating
• 4-Course Gluten-Free Menu: Cauliflower Steaks with Chimichurri Sauce, Zucchini Rollups, Roasted Leek Salad & Chocolate Lava Cakes, Michelin Star plating techniques
• Just Stuffed! Stuffed Aubergines, Tomatoes & Zucchini
• Provençal Cuisine: Baked Ratatouille Tian & Tarte du Soleil
• Add Sparkle, Shimmer, Silver and Gold to Your Culinary Presentations! By Lynn Neuberg of Easy Leaf Products and Chef Tasha Powell

Class listings can be found at Chef Tasha Events

Tasha also arranges culinary tours with Barbara Pitcher in Provence, France, in Marrakech, Morocco, in Sicily, Italy and in Parry Sound, Canada under Pitcher and Powell Cuisine and Culture.

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