Bastilla is a Moroccan celebration pie that layers fragrant chicken, silky egg, toasted almonds, and crisp phyllo in one dramatic dish.
The filling is cooked until concentrated and cool before the pie is assembled, helping the pastry bake up crisp instead of soggy.
Cool the chicken mixture fully and brush each phyllo sheet with butter so the layers stay flaky and separate.
Serving Suggestions
Serve warm with a Moroccan carrot salad, orange and olive salad, or mint tea for a festive meal.
Recipe Notes
Use rotisserie chicken for a quicker filling, but keep the onion-and-spice mixture moist and well seasoned.
Moroccan Chicken Bastilla (Savory Phyllo Pie)
A golden Moroccan phyllo pie layered with spiced chicken, egg, toasted almonds, cinnamon, and powdered sugar.
Equipment
- Large skillet
- 9-inch springform pan
- Pastry brush
- Mixing bowls
Ingredients
Chicken Filling
- 1 1/2 lb boneless chicken thighs cut into bite-size pieces
- 2 tbsp unsalted butter
- 2 medium yellow onions, finely chopped
- 3 cloves garlic, minced
- 1 tsp ground ginger
- 1 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 1/4 tsp black pepper
- 1 cup chicken stock
- 6 large eggs beaten
- 1/4 cup fresh cilantro, chopped
- 1 tsp fine salt
Almond Layer and Pastry
- 1 cup blanched almonds, toasted and chopped
- 2 tbsp granulated sugar
- 1/2 tsp ground cinnamon
- 10 sheets phyllo pastry thawed
- 6 tbsp unsalted butter, melted
- 1 tbsp powdered sugar for finishing
Instructions
Cook the Filling:
- Melt the butter in a large skillet over medium heat. Add the onions and garlic and cook for 8 minutes until soft.
- Add the chicken, ginger, turmeric, cinnamon, pepper, stock, cilantro, and salt. Cover and simmer for 15 minutes until the chicken is cooked through.
- Uncover and simmer until most of the liquid has evaporated. Stir in the beaten eggs and cook gently for 3 to 4 minutes until set. Cool the filling completely.
Prepare the Almonds:
- Pulse the toasted almonds, sugar, and cinnamon in a food processor until coarse and sandy. Do not make a paste.
Assemble and Bake:
- Heat the oven to 375°F (190°C). Brush a 9-inch springform pan with melted butter. Lay four phyllo sheets in the pan, brushing each with butter and letting the edges overhang.
- Spread in half of the almond mixture, all of the cooled chicken filling, and the remaining almonds. Fold the overhanging phyllo over the filling, then cover with the remaining sheets, brushing each with butter.
- Tuck in the edges, brush the top with the remaining butter, and bake for 35 to 40 minutes until deeply golden. Rest for 10 minutes, dust with powdered sugar, and slice.
Notes
- Cool the filling before assembling so the phyllo stays crisp.
- Keep unused phyllo covered with a damp towel while working.
Nutrition
Calories: 560kcalCarbohydrates: 39gProtein: 32gFat: 31gSaturated Fat: 12gCholesterol: 235mgSodium: 690mgFiber: 3gSugar: 5g