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Pastilla (Moroccan Chicken Pie)

Pastilla (Moroccan Chicken Pie)
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Pastilla (Moroccan Chicken Pie) is a savory and sweet traditional Moroccan dish featuring tender, spiced chicken and toasted almonds wrapped in layers of crisp, flaky phyllo dough. Perfect for special occasions or family dinners, it combines warm spices like cinnamon, ginger, turmeric, and saffron to create a uniquely flavorful and textured pie that impresses with every bite.

Ingredients

Scale

Chicken Filling

  • 1 ½ lbs boneless, skinless chicken thighs
  • 2 medium onions, finely chopped
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp ground turmeric
  • a pinch of saffron threads
  • ½ cup toasted almonds, chopped
  • ¼ cup fresh parsley, chopped
  • ¼ cup fresh cilantro, chopped
  • 2 eggs, beaten
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter

Phyllo and Topping

  • 10–12 sheets phyllo dough
  • ½ cup unsalted butter, melted (for brushing)
  • 1 egg, beaten (for glazing)
  • Powdered sugar, for sprinkling
  • Ground cinnamon, for sprinkling

Instructions

  1. Prepare the Chicken Filling: Sauté the finely chopped onions in olive oil and butter over medium heat until soft and translucent. Add ground cinnamon, ginger, turmeric, and saffron, stirring to release the aromas. Add the chicken thighs and cook until tender and fully infused with spices, about 20-25 minutes. Remove chicken, shred into bite-sized pieces, and mix with beaten eggs, toasted almonds, parsley, and cilantro to bind the filling and add texture.
  2. Prepare the Phyllo Dough: On a clean surface, lay one sheet of phyllo dough and brush generously with melted butter. Layer multiple sheets on top, brushing each with butter, until you have a sturdy but flaky base. Place the layered phyllo dough into a round pie dish, making sure to cover the base and sides with overlapping sheets.
  3. Assemble the Pastilla: Spoon the chicken filling evenly into the phyllo-lined dish, spreading it flat. Cover the filling with additional phyllo sheets, brushing each layer with melted butter as you fold and seal the edges neatly, forming a smooth, golden crust ready for baking.
  4. Bake Until Golden: Preheat oven to 375°F (190°C). Bake the assembled Pastilla for 30-40 minutes or until the pastry turns golden and crisp. Remove from oven, brush the top with beaten egg wash for shine, and sprinkle with powdered sugar and ground cinnamon before serving.

Notes

  • Use day-old phyllo dough for easier handling and less tearing.
  • Lightly toast almonds to maximize crunch and nutty flavor.
  • Do not overfill the pie to ensure easy folding of phyllo layers.
  • Brush phyllo layers generously with butter for a golden, flaky crust.
  • Allow Pastilla to rest before slicing to let the filling set and ensure clean cuts.

Nutrition

Keywords: Pastilla, Moroccan Chicken Pie, Moroccan cuisine, spiced chicken pie, flaky pastry pie, savory and sweet pie, phyllo pastry recipe

Find it online: https://recipesbykaeli.com/pastilla-moroccan-chicken-pie/