Veggie and Merguez B’stilla

Preheat the oven to 400°F/200°C.

Mix the sliced zucchini and yellow squash with olive oil, rosemary, and sliced garlic salt and pepper toss together then place in an ovenproof dish and bake at 400°F/200°C until cooked throughout, approx 20 minutes.

In a bowl mix together the yogurt with salt and pepper, grated garlic, lemon zest, lemon juice, and extra virgin olive oil, mix together until all ingredients have completely emulsified. set aside.

Caramelized onions: in a medium heat pot, add some extra virgin olive oil, butter, add the sliced onions. Saute gently until slightly colored. Add the garlic, rosemary allows sauteing gently at this stage no stirring. When the onions take on some caramelization in the bottom of the pan then stir your onions incorporating until they reach a light golden caramelization. set aside.

Saute the merguez sausage in a medium heat pan with a little olive oil breaking down the meat as it cooks but leaving small chunks 3-5 mins.

line the pie dish: brush the melted butter on the base surface of the pie pan. Brush one sheet of phyllo dough and line the small pan. Repeat the procedure with the phyllo dough until you have 6 layers of phyllo.

Fill the pie shell: spread ½ of the yogurt sauce in the base of the phyllo crust, followed by ½ of the caramelized onion, the shredded mozzarella cheese, chunks of Merguez, a layer of cooked zucchini/Squash, scatter some artichoke then lay the sliced potato. Repeat that same process creating a double layer of the same sequence of ingredients. gently press down the filling to compact it a little then top it with more mozzarella cheese. Fold the overlapping phyllo sheets ceiling in the filling then turn the pie out onto a greased baking dish brush the pastry shell all over with the remaining melted butter.

Bake in the oven for approx 20-30 minutes until the pastry is crisp and golden brown all over. Garnish with cilantro, enjoy!