Moroccan Pastilla Spiced Pie (Printable)

A Moroccan savory pie with spiced chicken, folded phyllo, toasted almonds, and aromatic spices.

# 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

# Steps:

01 - Heat olive oil in a large Dutch oven over medium heat. Sauté onions and garlic until translucent. Add chicken, spices (ginger, cinnamon, turmeric, black pepper, nutmeg), saffron with its soaking water if used, and salt. Brown the chicken on all sides for 5 minutes.
02 - Pour in chicken stock, cover, and simmer for 30 to 35 minutes until the chicken is tender. Remove chicken and let cool, then shred the meat, discarding bones and skin.
03 - Simmer the cooking liquid over medium heat until slightly thickened, about 1 cup remains.
04 - Return shredded chicken to the reduced liquid. Add chopped parsley, cilantro, and toasted almonds. Stir and remove from heat. Allow to cool.
05 - Melt butter in a pan over medium-low heat. Beat eggs with salt, add to pan, and stir gently until softly scrambled but 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 phyllo sheets, each brushed with butter and overhanging edges. Spread filling evenly. Fold overhanging phyllo over filling. Cover with four more buttered phyllo sheets tucked into pan edges. Top with final buttered sheet.
07 - Bake for 35 to 40 minutes until golden and crisp. Rest for 10 minutes before serving.
08 - Dust top with powdered sugar and cinnamon just before serving.

# Expert Advice:

01 -
  • The contrast between crispy pastry and soft, fragrant filling hits all your senses at once and never gets old.
  • It looks like you spent hours in a Moroccan kitchen, but the logic of each step is straightforward once you start.
  • You can assemble it hours ahead and bake it fresh, which means dinner guests get the theater of golden pastry with zero last-minute stress.
02 -
  • Don't skip cooling the filling before folding in the eggs—if it's too hot, you'll end up with scrambled eggs that break apart instead of binding the filling together.
  • Phyllo dries out fast, so keep the unused sheets covered with a damp (not wet) towel, and work efficiently when layering so they don't tear or become brittle.
  • The powdered sugar and cinnamon dusting should happen just before serving, not hours ahead, or it will absorb moisture and become a wet layer instead of a crispy, sweet contrast.
03 -
  • You can assemble the entire pastilla up to 8 hours ahead—cover it loosely with plastic wrap and refrigerate, then bake it straight from the fridge, adding just 5 extra minutes to the bake time.
  • Leftover pastilla actually tastes better the next day after the flavors have settled; reheat it gently in a 300°F oven covered with foil so the phyllo doesn't over-crisp.
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