Moroccan Pastilla Pie (Printable Version)

Savory spiced meat and almonds layered inside delicate phyllo pastry with aromatic spices and a sweet cinnamon dusting.

# What You Need:

→ Meat Filling

01 - 1.5 lbs bone-in chicken thighs
02 - 2 medium onions, finely chopped
03 - 3 cloves garlic, minced
04 - 2 tablespoons olive oil
05 - 1 teaspoon ground ginger
06 - 1 teaspoon ground cinnamon
07 - 1 teaspoon ground turmeric
08 - 1 teaspoon ground black pepper
09 - 1/2 teaspoon ground nutmeg
10 - 1/2 teaspoon saffron threads, soaked in 1 tablespoon warm water (optional)
11 - 1 teaspoon salt
12 - 2 cups chicken stock
13 - 1/2 cup slivered almonds, toasted
14 - 1/3 cup flat-leaf parsley, chopped
15 - 1/4 cup fresh cilantro, chopped

→ Egg Mixture

16 - 6 large eggs
17 - 2 tablespoons unsalted butter
18 - 1/4 teaspoon salt

→ Pastry & Assembly

19 - 10 sheets phyllo pastry (approximately 12 x 17 inches)
20 - 1/2 cup unsalted butter, melted
21 - 1/2 cup powdered sugar
22 - 2 teaspoons ground cinnamon

# Directions:

01 - Heat olive oil in a large Dutch oven over medium heat. Sauté onions and garlic until translucent. Add chicken, ginger, cinnamon, turmeric, black pepper, nutmeg, saffron if using, and salt. Brown chicken on all sides for 5 minutes.
02 - Pour in chicken stock, cover, and simmer for 30 to 35 minutes until chicken is cooked through and tender. Remove chicken, cool, then shred meat, discarding bones and skin.
03 - Simmer the cooking liquid over medium heat until slightly thickened, about 1 cup remaining.
04 - Return shredded chicken to the pot, add parsley, cilantro, and toasted almonds. Stir well, remove from heat, and allow to cool.
05 - Melt butter over medium-low heat in a separate pan. Beat eggs with salt, add to pan, and stir gently until softly scrambled but still moist. Fold eggs into cooled chicken mixture.
06 - Preheat oven to 375°F. Brush a 10-inch round baking dish with melted butter. Layer 5 phyllo sheets, brushing each with butter, allowing edges to overhang the pan.
07 - Spread chicken-egg filling evenly over phyllo. Fold overhanging edges over filling. Cover with 4 more buttered phyllo sheets, tucking edges into the pan. Top with final buttered phyllo sheet.
08 - Bake for 35 to 40 minutes until golden brown and crisp. Let rest for 10 minutes.
09 - Dust the top liberally with powdered sugar and cinnamon before serving.

# Expert Advice:

01 -
  • The contrast between crispy phyllo and tender, spiced chicken filling is addictive in a way that keeps people reaching for more.
  • It's the kind of dish that looks impossibly impressive but comes together with straightforward steps and ingredients you can actually source.
  • That dusting of powdered sugar over cinnamon feels like a secret—a whisper of sweetness that transforms how you think about savory food.
02 -
  • Phyllo is dramatic about drying out, so keep the unused sheets covered with a damp towel while you work; one exposed sheet can turn into a crumbly disaster in minutes.
  • The chicken filling must be completely cool before you add the eggs or they'll scramble into little chunks instead of folding into creamy ribbons.
  • Don't overbake the phyllo in an attempt to make it crispier—it browns fast, and the difference between golden and burnt is about two minutes.
03 -
  • Room-temperature butter spreads evenly on phyllo; cold butter tears it, and melted butter soaks through and makes it soggy.
  • If you can't find phyllo or want to skip the fuss, the filling alone is delicious baked in a simple pie crust, though you'll lose that shattering, crispy magic.
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