Moroccan Pastilla Pie (Printable)

A crisp, spiced Moroccan pie with tender meat enveloped in delicate phyllo pastry and a sweet-savory finish.

# 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 (approximately 12 x 17 inches)
20 - 1/2 cup unsalted butter, melted
21 - 1/2 cup powdered sugar
22 - 2 tsp ground cinnamon

# How-To Steps:

01 - Heat olive oil in a large Dutch oven over medium heat. Sauté onions and garlic until translucent. Add chicken thighs and spices; brown on all sides for 5 minutes.
02 - Pour in chicken stock, cover, and simmer for 30 to 35 minutes until chicken is tender. Remove chicken and let cool. Shred meat, discarding bones and skin.
03 - Continue cooking the liquid over medium heat until it reduces to approximately one cup and slightly thickens.
04 - Return shredded chicken to the pot, add parsley, cilantro, and toasted almonds. Mix thoroughly then remove from heat and allow to cool.
05 - Melt butter in a separate pan over medium-low heat. Beat eggs with salt and cook gently, stirring until softly scrambled but still moist. Fold scrambled eggs into cooled chicken mixture.
06 - Preheat oven to 375°F. Butter a 10-inch round baking dish. Layer five phyllo sheets, brushing each with melted butter and allowing edges to overhang.
07 - Spread chicken and egg mixture evenly over phyllo. Fold overhanging edges over filling. Cover with four more phyllo sheets brushed with butter, tucking edges inside the pan. Finish with the last buttered phyllo sheet.
08 - Bake for 35 to 40 minutes until phyllo is crisp and golden. Let rest for 10 minutes after removing from oven.
09 - Dust the top generously with powdered sugar and ground cinnamon before serving.

# Expert Tips:

01 -
  • The crispy phyllo gives way to tender, spiced chicken and creamy eggs in every bite—textural magic that feels restaurant-quality at home.
  • It's the ultimate showstopper that actually tastes more impressive than it sounds, and guests always ask for the recipe.
  • The sweet-savory finish with powdered sugar and cinnamon creates an unexpected flavor combination that lingers long after the meal.
02 -
  • Phyllo is forgiving if you treat it with respect—keep the sheets covered and work calmly, and you'll get the shatter-crisp texture; rush or leave it exposed and it dries out in seconds.
  • The filling must be completely cool before assembling, or the heat will make the phyllo soggy and the eggs will scramble further—a mistake I learned the hard way on my second attempt.
  • The egg mixture is the secret to holding everything together; without it, the filling would be delicious but crumbly instead of luxuriously bound.
03 -
  • Brush melted butter on each phyllo sheet with a pastry brush, not drizzled haphazardly—even coverage is what creates that shatter-crisp texture instead of soggy spots.
  • If your phyllo tears while layering, don't panic; a small patch of another sheet brushed with butter and pressed over the tear is invisible once baked.
Go Back