Moroccan Pastilla Pie (Printable)

A spiced meat filling wrapped in crisp phyllo, finished with powdered sugar and cinnamon for sweet-savory balance.

# 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 tbsp olive oil
05 - 1 tsp ground ginger
06 - 1 tsp ground cinnamon
07 - 1 tsp ground turmeric
08 - 1 tsp ground black pepper
09 - 1/2 tsp ground nutmeg
10 - 1/2 tsp saffron threads, soaked in 1 tbsp warm water (optional)
11 - 1 tsp 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 tbsp unsalted butter
18 - 1/4 tsp salt

→ Pastry & Assembly

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

# Directions:

01 - Heat olive oil in a large Dutch oven over medium heat. Add onions and garlic; sauté until translucent. Add chicken thighs, ground ginger, cinnamon, turmeric, black pepper, nutmeg, saffron threads 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 and allow to cool, then shred meat, discarding bones and skin.
03 - Return cooking liquid to medium heat and reduce until slightly thickened, about 1 cup remains.
04 - Add shredded chicken back into the reduced liquid. Stir in toasted almonds, chopped parsley, and cilantro. Remove from heat and set aside to cool.
05 - In a separate pan, melt unsalted butter over medium-low heat. Beat eggs with salt, then pour into pan and gently stir until softly scrambled but still moist. Fold scrambled eggs into the cooled chicken mixture.
06 - Preheat oven to 375°F. Butter a 10-inch round baking dish or springform pan. Layer five phyllo sheets, brushing each with melted butter and allowing edges to overhang the pan.
07 - Spread chicken and egg filling evenly over phyllo base. Fold overhanging sheets over filling. Cover with four more buttered phyllo sheets, tucking edges into the pan. Top with final buttered sheet.
08 - Bake for 35 to 40 minutes until pastry is crisp and golden brown. Let rest 10 minutes after baking.
09 - Dust top with powdered sugar and cinnamon before serving for a distinctive sweet-savory contrast.

# Expert Suggestions:

01 -
  • That first crackle of phyllo against your teeth followed by silky egg and tender chicken is pure magic.
  • It looks like you spent all day in the kitchen, but the techniques are simpler than you'd think.
  • The sweet-savory finish with powdered sugar and cinnamon makes people stop mid-bite and ask what just happened.
02 -
  • Don't skip the cooling step for the filling—warm filling will make your phyllo soggy and ruin the crackle you've been working toward.
  • Phyllo tears are not failures; brush a bit of butter on the tear and lay another small piece over it, and it becomes invisible once baked.
  • The pastilla holds together because of the egg mixture, not the phyllo—this is why the eggs can't be overcooked and the filling can't be watery.
03 -
  • If your phyllo cracks as you're layering, don't panic—butter covers a multitude of tears, and once it's baked, nobody will know or care.
  • The filling must be completely cool before you assemble the pie, or steam will make your pastry soft instead of crispy.
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