Moroccan Pastilla Spiced Pie (Print Version)

Savory spiced meat and almonds layered in crisp pastry, finished with cinnamon and powdered sugar.

# 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 toasted slivered almonds
14 - 1/3 cup chopped flat-leaf parsley
15 - 1/4 cup chopped fresh cilantro

→ 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

# How To Make It:

01 - Heat olive oil in a large Dutch oven over medium heat. Add chopped onions and garlic; sauté until translucent. Add chicken thighs and spices: ground ginger, cinnamon, turmeric, black pepper, nutmeg, saffron (if using), and salt. Brown chicken evenly for 5 minutes.
02 - Pour in chicken stock, cover, and simmer for 30 to 35 minutes until the chicken is tender and fully cooked. Remove chicken and let cool. Shred the meat, discarding bones and skin.
03 - Continue cooking the remaining liquid over medium heat until it reduces to approximately 1 cup and slightly thickens.
04 - Return shredded chicken to the pot, add chopped parsley, cilantro, and toasted almonds. Stir thoroughly, then remove from heat and allow the mixture to cool.
05 - Melt butter in a separate pan over medium-low heat. Beat eggs with 1/4 teaspoon salt and pour into the pan. Stir gently to create soft, moist scrambled eggs. Fold eggs into the cooled chicken filling.
06 - Preheat oven to 375°F. Butter a 10-inch round baking dish or springform pan. Layer 5 sheets of phyllo pastry, brushing each with melted butter and allowing edges to overhang. Spread chicken and egg mixture evenly inside. Fold overhanging phyllo over the filling. Cover with 4 more buttered phyllo sheets, tucking edges into the pan. Place the final buttered sheet on top.
07 - Bake the assembled pie for 35 to 40 minutes until golden and crisp. Let rest for 10 minutes before serving.
08 - Dust the top generously with powdered sugar and cinnamon for a sweet-savory finish.

# Expert Tips:

01 -
  • The sweet-savory contrast of powdered sugar dusted over savory spiced meat creates an unexpected harmony that makes people stop mid-bite and ask what just happened.
  • Once you master the phyllo layering, you'll realize you can make this for guests and look like you've been training in Moroccan cooking your entire life.
  • Those soft scrambled eggs folded into the filling add a luxurious richness that transforms the dish from good to unforgettable.
02 -
  • Phyllo dries out faster than you'd expect, so keep those unused sheets covered with a damp kitchen towel and work with steady confidence rather than hesitation.
  • The filling must be completely cool before you assemble the pie, or the heat will soften and tear the phyllo before it even gets to the oven.
  • If your pastilla isn't as crispy as you hoped, the oven probably wasn't hot enough or you didn't brush enough butter between the layers—both are fixable mistakes next time.
03 -
  • If you can't find phyllo, some cooks use thin sheets of savory crepes or even puff pastry, though phyllo's delicate crisp is irreplaceable and worth seeking out.
  • Make the filling a day ahead if you want to reduce stress on cooking day; everything actually tastes better after the flavors have had time to settle and marry.
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