Moroccan Pastilla Pie (Printable)

Savory spiced meat wrapped in delicate phyllo, finished with cinnamon and powdered sugar dusting.

# Components:

→ 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 (approx. 12 x 17 inches)
20 - 1/2 cup unsalted butter, melted
21 - 1/2 cup powdered sugar
22 - 2 teaspoons ground cinnamon

# Method:

01 - Heat olive oil in a large Dutch oven over medium heat. Sauté onions and garlic until translucent. Add chicken thighs, ginger, cinnamon, turmeric, black pepper, nutmeg, saffron (if using), and salt. Brown chicken on all sides for 5 minutes.
02 - Add chicken stock, cover, and simmer for 30–35 minutes until chicken is cooked through and tender. Remove chicken, allow to cool, then shred meat discarding bones and skin.
03 - Simmer the cooking liquid over medium heat until reduced to approximately 1 cup and slightly thickened.
04 - Return shredded chicken to the pot, stir in parsley, cilantro, and toasted almonds. Remove from heat and allow mixture to cool.
05 - Melt butter over medium-low heat in a pan. Beat eggs with salt, add to pan, and stir gently until softly scrambled yet 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 five sheets of phyllo, brushing each with butter and allowing overhang.
07 - Spread chicken-egg filling evenly inside phyllo-lined dish. Fold overhanging phyllo over the filling. Cover with four additional butter-brushed phyllo sheets, tucking edges inward. Top with final butter-coated phyllo sheet.
08 - Bake for 35–40 minutes until pastry is golden and crisp. Let rest for 10 minutes after baking.
09 - Dust top generously with powdered sugar and cinnamon before serving.

# Expert Advice:

01 -
  • The contrast of crispy, shattered phyllo against tender spiced meat and silky scrambled eggs feels like three dishes in one.
  • It's impressive enough to serve at dinner parties but approachable once you understand the steps.
  • The warm spices wrapped in that flaky pastry create a flavor memory that lingers long after the last bite.
02 -
  • Phyllo is forgiving if you keep it cold and brush every single layer with butter—each layer that touches butter crisps perfectly, and that's what creates the shattered texture everyone loves.
  • Don't skip cooling the meat filling before assembling; warm filling will make the phyllo soggy no matter how much butter you use.
  • The eggs must be soft-scrambled and folded in gently so they stay creamy and don't toughen up during baking.
03 -
  • Keep your phyllo sheets cold and work quickly but gently; rushing leads to tears, but patience and butter can fix almost anything that happens.
  • The secret to restaurant-quality crispness is brushing butter between every single layer, not just occasionally.
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