Vegetable and Egg B'stilla with Spiced Carrots and Peas
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
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Ingredients
- 3 carrot, grated
- 150 g frozen peas
- 1 onion, finely chopped
- 2 garlic cloves
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 4 egg, beaten
- 2 tbsp fresh coriander, chopped
- 8 filo pastry sheets
- 60 g unsalted butter
Nutrition (per serving)
- Calories
- 386 kcal
- Protein
- 13.9 g
- Carbohydrate
- 32.9 g
- of which sugars
- 7.4 g
- Fat
- 20.7 g
- of which saturates
- 10.2 g
- Fibre
- 5.4 g
- Salt
- 0.76 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Melt a third of the unsalted butter in a wide pan and cook the onion for 5 minutes until soft, then add the garlic, ground cumin and ground cinnamon and cook for 1 minute.
- 2
Add the carrots and cook for 5 minutes, then stir in the peas and cook for 2 minutes.
- 3
Pour in the beaten eggs and cook, stirring, for 2 minutes until just set, then stir through the coriander. Leave to cool slightly.
- 4
Heat the oven to 190C (170C fan, gas 5). Melt the remaining butter. Layer the filo sheets in a round pie dish, brushing each with melted butter and letting the edges overhang.
- 5
Spoon in the filling, fold the filo over the top to enclose it and brush with any remaining butter.
- 6
Bake for 20-25 minutes, until deep golden and crisp, then slice and serve.
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