Moroccan Pastilla Pie (Printer view)

Moroccan spiced meat wrapped in crisp phyllo, finished with powdered sugar and cinnamon for sweet-savory notes.

# What You'll 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. Incorporate chicken thighs, ground ginger, cinnamon, turmeric, black pepper, nutmeg, saffron (if using), and salt. Brown chicken evenly for 5 minutes.
02 - Add chicken stock, cover, and reduce heat to simmer. Cook for 30 to 35 minutes until chicken is tender and cooked through. Remove chicken, cool, then shred the meat, discarding bones and skin.
03 - Simmer the remaining cooking liquid over medium heat until it reduces to approximately 1 cup and thickens slightly.
04 - Return shredded chicken to the pot. Mix in chopped parsley, cilantro, and toasted almonds. Stir to incorporate evenly. Remove from heat and allow to cool.
05 - Melt butter in a separate pan over medium-low heat. Beat eggs with salt, add to the pan, and stir gently until softly scrambled but still moist. Fold eggs into the cooled chicken mixture.
06 - Preheat oven to 375°F (190°C). Butter a 10-inch round baking dish. Layer 5 phyllo sheets, brushing each sheet with melted butter and allowing edges to overhang the dish.
07 - Spread chicken and egg filling evenly over phyllo base. Fold overhanging phyllo edges over the filling. Cover with 4 additional phyllo sheets, brushing each with butter and tucking edges into the dish. Top with the final buttered phyllo sheet.
08 - Bake for 35 to 40 minutes until the pastry is golden brown and crisp. Allow to rest for 10 minutes before serving.
09 - Dust the top evenly with powdered sugar and cinnamon to create a signature sweet and savory finish.

# Expert Suggestions:

01 -
  • It looks dramatically impressive but the technique is more forgiving than you'd think once you understand the rhythm of buttering phyllo.
  • The sweet-savory finish—that powdered sugar and cinnamon on top of the savory filling—is genuinely addictive and totally unexpected.
  • You can prep the filling hours ahead, which means less stress when it's time to bake.
02 -
  • The phyllo must be brushed generously with butter between every single layer—this is what creates the shatter and crispness; skimping here is the main reason pastilla comes out dense.
  • Cooling the chicken filling completely before assembly is non-negotiable; warm filling makes phyllo soggy and steams instead of crisping up.
  • The egg layer is what separates a good pastilla from a mediocre one—those creamy, luxurious pockets of soft egg against the meat are the magic.
03 -
  • Assemble the pastilla up to 4 hours ahead, brush the top with melted butter, wrap it loosely, and refrigerate—it will actually bake more evenly from a cold start.
  • If you can't find phyllo, puff pastry works in a pinch, though you'll lose some of that signature shatter; use the same brushing-with-butter approach.
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