Moroccan chicken pie with filo pastry (pastilla)

Moroccan philo pastry


3 chicken breasts
2 large onions
Half cup of chopped parsley
1/4 teaspoon of saffron
1 teaspoon of turmeric
1 clove
Half teaspoon of cinnamon
1 teaspoon of grated ginger
Half teaspoon of grated nutmeg
Half teaspoon of pepper
Salt to taste

3 eggs
3,5 ounces of peeled pistachio
3,5 ounces g of sliced ​​almonds
2 ounces of brown raisins
1 pound of phyllo dough
3,5 ounces of melted butter
5 ounces of icing sugar
1 tablespoon of cinnamon


1. Put all the ingredients of the marinade in a baking dish and cook for an hour over low heat.
2. Let the chicken cool, and shred it.
3. Drain the cooking liquid and place it in a bowl with the chicken.
4. Add the almonds, pistachios and raisins.
5. Beat the eggs and add.
6. Mix everything well.
7.In a round bowl, open the phyllo dough, letting excess hang outside the bowl.
8.Paint with melted butter. Repeat this procedure 4 times.
9.Spread the mixture.
10.Close the phyllo dough , painting with butter between layers.
11.Sprinkle icing sugar and cinnamon on top.
12.Bring to a medium oven for 30 minutes.
13.Cut and serve.
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Moroccan chicken pie with filo pastry (pastilla)
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