Moroccan savory spiced pie (Printable Version)

Savory spiced meat folded in crisp phyllo, with almonds, herbs, and sweet cinnamon topping.

# Components:

→ Meat Filling

01 - 1.5 lbs bone-in chicken thighs (or substitute with 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 (480 ml)
13 - 0.5 cup toasted slivered almonds (50 g)
14 - 0.33 cup chopped flat-leaf parsley (30 g)
15 - 0.25 cup chopped fresh cilantro (20 g)

→ Egg Mixture

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

→ Pastry & Assembly

19 - 10 sheets phyllo pastry (approximately 12 x 17 inches each)
20 - 0.5 cup unsalted butter, melted (115 g)
21 - 0.5 cup powdered sugar (60 g)
22 - 2 tsp ground cinnamon

# Preparation steps:

01 - Heat olive oil in a large Dutch oven over medium heat. Add chopped onions and minced garlic and sauté until translucent. Add chicken thighs and spices: ground ginger, cinnamon, turmeric, black pepper, nutmeg, saffron with soaking water (if using), and salt. Brown chicken evenly for 5 minutes.
02 - Pour in chicken stock, cover, and simmer for 30 to 35 minutes until chicken is tender and cooked through. Remove chicken from pot, let cool, shred meat discarding bones and skin.
03 - Return cooking liquid to medium heat and reduce until slightly thickened, about 1 cup remains.
04 - Add shredded chicken, parsley, cilantro, and toasted almonds to the reduced liquid. Stir gently to combine and remove from heat. Allow mixture to cool.
05 - Melt butter in a separate pan over medium-low heat. Beat eggs with salt and add to pan, stirring gently until eggs are softly scrambled yet moist. Fold the egg mixture into the cooled chicken filling.
06 - Preheat oven to 375°F (190°C). Brush a 10-inch (25 cm) round baking dish or springform pan with melted butter.
07 - Place 5 sheets of phyllo in the pan, brushing each sheet generously with melted butter and letting edges overhang the pan.
08 - Spread the chicken and egg mixture evenly over the layered phyllo. Fold the overhanging pastry over the filling. Cover with 4 additional buttered phyllo sheets, tucking edges inside the pan. Top with the last buttered sheet.
09 - Bake for 35 to 40 minutes until the pie is golden brown and crisp. Remove from oven and let rest for 10 minutes.
10 - Dust the baked pie generously with powdered sugar and ground cinnamon prior to serving.

# Expert Advice:

01 -
  • The moment you crack through that golden phyllo crust and hit the buttery, spiced chicken inside, you'll taste why this dish has survived centuries.
  • It looks intimidating but the actual assembly is meditative, and your guests will think you've trained in a Moroccan palace.
  • That powdered sugar dusting hits different when you know the savory story underneath—it's the sweet-salty moment that makes people pause mid-bite.
02 -
  • Phyllo tears easily when dry, so keep your stack covered with a damp towel as you work—this single step prevents the anxiety that ruins half the attempts at this recipe.
  • The filling must cool completely before assembly or the warm mixture will wilt the phyllo sheets and they'll steam instead of crisping; patience here is everything.
  • If you can't find fresh phyllo, frozen is acceptable, but you must thaw it slowly in the refrigerator overnight, never at room temperature where condensation makes it soggy and impossible to separate.
03 -
  • Make the filling a full day ahead if you want to reduce stress; the flavors actually deepen overnight in the refrigerator, and you'll just need to scramble fresh eggs and assemble on the day you're serving.
  • If your kitchen is very warm or dry, work with phyllo in the coolest part of your home and brush each sheet with butter immediately before placing it—this slight buffer protects against the drying that makes phyllo stick to itself.
  • A springform pan is your friend here because you can unlock the sides after baking without jostling the pastilla; if you don't have one, a regular cake pan works, but release it carefully using a wide spatula.
Return