Moroccan Pastilla Pie (Printable)

A Moroccan main featuring tender spiced meat and flaky phyllo pastry with a sweet-savory finish.

# Ingredient List:

→ 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
20 - 1/2 cup unsalted butter, melted
21 - 1/2 cup powdered sugar
22 - 2 tsp ground cinnamon

# Steps:

01 - Heat olive oil in a large Dutch oven over medium heat. Add chopped onions and minced garlic, sauté until translucent.
02 - Add chicken thighs along with ground ginger, cinnamon, turmeric, black pepper, nutmeg, soaked saffron if using, and salt. Brown chicken on all sides for 5 minutes.
03 - Pour in chicken stock, cover, and simmer for 30 to 35 minutes until chicken is cooked through and tender.
04 - Remove chicken from pot, cool, then shred meat discarding bones and skin. Return cooking liquid to medium heat and reduce until about 1 cup remains.
05 - Add shredded chicken back to the reduced liquid. Stir in chopped parsley, cilantro, and toasted almonds. Remove from heat and let cool.
06 - Melt butter in a separate pan over medium-low heat. Beat eggs with salt, add to butter, and gently scramble until just moist. Fold eggs into cooled chicken filling.
07 - Preheat oven to 375°F (190°C). Brush a 10-inch round baking dish with melted butter.
08 - Place five sheets of phyllo in the pan, brushing each generously with melted butter and allowing edges to overhang. Spread chicken and egg mixture evenly over the phyllo.
09 - Fold overhanging phyllo edges over the filling. Cover with four more buttered sheets, tucking edges inside the pan. Top with the last buttered phyllo sheet.
10 - Bake for 35 to 40 minutes until the pastry is golden brown and crisp. Let rest for 10 minutes after removing from oven.
11 - Dust the pie generously with powdered sugar and ground cinnamon before serving.

# Expert Advice:

01 -
  • It looks restaurant-worthy but tastes even better than it looks, and that moment when someone takes their first bite never gets old.
  • The sweet-savory combo of powdered sugar and cinnamon on top is genuinely addictive in a way that surprises everyone.
  • It actually freezes beautifully before baking, so you can prep it days ahead and look like a magician when you pull it out.
02 -
  • Cold phyllo cracks and shatters, so let it sit at room temperature for 15 minutes before you start layering, and work with a damp towel covering the stack so the exposed sheets don't dry out mid-assembly.
  • The filling must be completely cool before it meets the phyllo, otherwise the steam will turn everything soggy and defeat the entire purpose of having that crispy shell.
  • If you're nervous about the whole thing falling apart, a springform pan is your secret weapon—it removes cleanly and makes everything look more elegant than you probably deserve.
03 -
  • Brown your almonds yourself in a dry pan for 2–3 minutes—the fragrance that rises up is how you know they're ready, and it makes a genuine difference in the final dish.
  • If your phyllo tears as you're laying it down, just keep going; a small tear doesn't matter when you're brushing everything with butter anyway.
  • The powdered sugar on top is essential, not optional—it's what makes someone pause and ask what makes this special, and that moment is worth preserving.
Return