Moroccan Pastilla with Spiced Meat (Printable)

A savory Moroccan dish with spiced chicken wrapped in crispy layered phyllo and dusted with cinnamon sugar.

# 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 (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. Add onions and garlic, sauté until translucent. Incorporate chicken thighs and spices: ginger, cinnamon, turmeric, black pepper, nutmeg, saffron (optional), and salt. Sear chicken on all sides for 5 minutes to develop color.
02 - Pour in chicken stock, cover, and reduce heat. Simmer gently for 30 to 35 minutes until chicken is tender and fully cooked. Remove chicken; allow to cool before shredding, discarding bones and skin.
03 - Return cooking liquid to medium heat and reduce until approximately 1 cup remains, achieving a slightly thickened consistency.
04 - Add shredded chicken back into the pot with reduced liquid. Stir in toasted almonds, chopped parsley, and cilantro. Mix thoroughly and remove from heat to cool.
05 - In a separate pan, melt butter over medium-low heat. Whisk eggs with salt, add to pan, and scramble gently until soft and moist. Fold the scrambled eggs into the cooled chicken filling until evenly combined.
06 - Preheat oven to 375°F (190°C). Butter a 10-inch round baking dish thoroughly. Layer 5 sheets of phyllo pastry, brushing each sheet with melted butter and allowing edges to hang over the pan sides.
07 - Evenly spread the chicken and egg mixture over the phyllo layers. Fold the overhanging pastry over the filling to enclose it.
08 - Cover packing with 4 more phyllo sheets, brushing each with butter and tucking edges inside the pan. Finish by laying the final buttered sheet on top.
09 - Bake for 35 to 40 minutes until the pastry is crisp and golden brown. Let rest for 10 minutes before serving.
10 - Dust the top generously with powdered sugar and ground cinnamon to create a distinctive sweet-savory finish.

# Expert Advice:

01 -
  • The moment your guests taste the sweet cinnamon dust melting into that savory, spiced filling, they'll understand why this pie feels like edible poetry.
  • You get to feel like a skilled baker without the fussy precision of traditional pastry work—phyllo forgives small mistakes and rewards you with crispy, golden results.
  • It's a complete showstopper that actually comes together in less than two hours, leaving you time to set a beautiful table instead of panicking in the kitchen.
02 -
  • The filling must be completely cooled before you fold in the scrambled eggs, or they'll cook too much and turn rubbery instead of silky and rich.
  • Phyllo tears and rips, and that's normal—a little brush of butter seals every mistake, and nobody will notice once it's golden and crisp.
  • Don't skip the 10-minute rest at the end; it keeps the whole pie from falling apart when you cut into it and lets the filling set enough to stay intact on the plate.
03 -
  • Make the filling a day ahead and refrigerate it; the flavors will deepen overnight, and you'll have one less thing to worry about on the day you're serving it.
  • If your phyllo dries out while you're working, cover the stack with a barely damp kitchen towel—this keeps it pliable without making it soggy.
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