Moroccan Pastilla Spiced Meat (Printable Page)

Spiced meat wrapped in delicate phyllo pastry, finished with cinnamon and powdered sugar for unique flavor harmony.

# What You'll Need:

→ Meat Filling

01 - 1.5 lbs bone-in chicken thighs (or squab or Cornish hen)
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 toasted slivered almonds
14 - 0.33 cup chopped flat-leaf parsley
15 - 0.25 cup chopped fresh cilantro

→ 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

# Step-by-Step Guide:

01 - Heat olive oil in a large Dutch oven over medium heat. Sauté onions and garlic until translucent. Add chicken thighs along with 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 gently for 30 to 35 minutes until chicken is tender and cooked through. Remove chicken, allow to cool, then shred meat, discarding bones and skin.
03 - Continue cooking the remaining liquid over medium heat until it thickens slightly, leaving approximately 1 cup.
04 - Return shredded chicken to the pot, add parsley, cilantro, and toasted almonds. Mix thoroughly, then remove from heat and let cool.
05 - Melt butter in a separate pan over medium-low heat. Beat eggs with salt, add to pan, and stir gently until softly scrambled and moist. Fold eggs into the cooled chicken mixture.
06 - Preheat oven to 375°F. Brush a 10-inch round baking dish with melted butter. Layer 5 sheets of phyllo, brushing each with butter and letting edges overhang. Spread filling evenly, fold overhanging phyllo over it.
07 - Cover filling with 4 more sheets of phyllo, each brushed with butter, tucking edges into the pan. Add the last sheet, buttered on top. Bake for 35 to 40 minutes until golden and crisp. Let rest for 10 minutes.
08 - Dust the pie top generously with powdered sugar and cinnamon before serving.

# Expert Tips:

01 -
  • It's a show-stopper that tastes far more complex than the ingredient list suggests, perfect for impressing guests without spending all day in the kitchen.
  • The sweet-savory combination is genuinely addictive and unlike anything most people have experienced before.
  • Phyllo is more forgiving than people think once you understand that a few cracks don't matter.
02 -
  • The filling must be completely cooled before assembly or the phyllo will get soggy and won't crisp up properly no matter how much butter you brush on.
  • Phyllo tears are inevitable and unimportant; brush any cracks with butter and it will seal and brown just fine during baking.
03 -
  • Toast your almonds in a dry pan just before using them; the warm, nutty aroma they release will make you want to eat a handful straight from the pan.
  • If your phyllo sheets are thick or your oven runs cool, tent the pastilla loosely with foil for the first 20 minutes of baking to prevent over-browning while the inside stays warm.
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