Moroccan Pastilla Spiced Pie (Print)

A Moroccan savory pie with spiced meat, crisp phyllo crust, and a balance of sweet cinnamon and powdered sugar.

# Ingredients:

→ 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 - 0.5 tsp ground nutmeg
10 - 0.5 tsp saffron threads, soaked in 1 tbsp warm water (optional)
11 - 1 tsp salt
12 - 2 cups chicken stock
13 - 0.5 cup slivered almonds, toasted
14 - 0.33 cup flat-leaf parsley, chopped
15 - 0.25 cup fresh cilantro, chopped

→ Egg Mixture

16 - 6 large eggs
17 - 2 tbsp unsalted butter
18 - 0.25 tsp salt

→ Pastry & Assembly

19 - 10 sheets phyllo pastry (approx. 12 x 17 inches)
20 - 0.5 cup unsalted butter, melted
21 - 0.5 cup powdered sugar
22 - 2 tsp ground cinnamon

# Instructions:

01 - Heat olive oil in a large Dutch oven over medium heat. Add onions and garlic; sauté until translucent. Incorporate chicken thighs, ginger, cinnamon, turmeric, black pepper, nutmeg, saffron (if using), 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 chicken is cooked through and tender. Remove chicken from pot and allow to cool before shredding meat, discarding bones and skin.
03 - Return pot to medium heat and reduce cooking liquid until slightly thickened and about 1 cup remains.
04 - Add shredded chicken back to the pot along with parsley, cilantro, and toasted almonds. Stir to blend, then remove from heat and let the mixture cool.
05 - Melt butter in a separate pan over medium-low heat. Beat eggs with salt, add to pan, and gently scramble until soft and moist. Fold eggs into the cooled chicken mixture.
06 - Preheat oven to 375°F (190°C). Brush a 10-inch round baking dish or springform pan with melted butter.
07 - Layer 5 sheets of phyllo in the pan, brushing each sheet with melted butter and allowing edges to overhang the sides.
08 - Spread chicken-egg filling evenly over phyllo base. Fold the overhanging phyllo edges over the filling. Cover with 4 additional phyllo sheets, each brushed with butter, tucking edges inside the pan. Top with the final sheet brushed with butter.
09 - Bake for 35 to 40 minutes until golden and crisp. Allow to rest for 10 minutes after baking.
10 - Dust the top generously with powdered sugar and ground cinnamon prior to serving.

# Pro Tips:

01 -
  • That shocking moment when you bite through the crispy shell and hit the warm, spiced chicken and soft egg inside—it's a flavor story that keeps unfolding.
  • The powdered sugar dusting feels like you're doing something fancy, but it's honestly the easiest flourish that changes everything.
  • It feeds six people and actually impresses them, which is rare for a dish that doesn't require a culinary degree to pull off.
02 -
  • Phyllo is dramatic about moisture—keep unused sheets covered with a damp towel the entire time, or they'll shatter into confetti before you get them in the pan.
  • The filling must cool completely before you assemble, otherwise the phyllo will steam instead of crisping and you'll end up with a soggy shell.
  • That egg step feels unnecessary until you take a bite and realize it's what transforms this from good to unforgettable.
03 -
  • Brown your phyllo sheets for the final layer in the oven separately on a sheet pan if you're worried about the bottom getting soggy—gives you control over crispness you can't get any other way.
  • If phyllo cracks as you're layering, don't panic—overlap another piece and brush with butter, and no one will ever know the difference once it's cooked.
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