Moroccan Pastilla Spiced Meat (Printable Version)

Savory spiced meat wrapped in crisp phyllo, dusted with cinnamon and powdered sugar for a sweet-savory finish.

# What You Need:

→ 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 (approximately 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. Sauté onions and garlic until translucent. Add chicken thighs and spices including 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 for 30 to 35 minutes until the chicken is fully cooked and tender. Remove the chicken, allow to cool, then shred the meat, discarding bones and skin.
03 - Return the cooking liquid to medium heat and reduce until slightly thickened, approximately 1 cup remains.
04 - Mix the shredded chicken back into the reduced liquid along with the toasted almonds, parsley, and cilantro. Stir to combine and set aside to cool.
05 - Melt butter in a separate pan over medium-low heat. Beat eggs with salt, add to the pan, and gently scramble until softly set but still moist. Fold the eggs gently into the cooled chicken mixture.
06 - Preheat oven to 375°F. Brush a 10-inch round baking dish with melted butter.
07 - Layer 5 sheets of phyllo pastry in the baking dish, brushing each sheet generously with melted butter and allowing edges to overhang.
08 - Spread the chicken and egg filling evenly over the phyllo base. Fold the overhanging phyllo over the filling. Cover with 4 additional sheets of phyllo, each brushed with butter, tucking edges inside the pan. Top with the final buttered sheet.
09 - Bake for 35 to 40 minutes until the pastry is golden and crisp. Remove from oven and let rest for 10 minutes.
10 - Dust the top with powdered sugar and cinnamon generously before serving.

# Expert Pointers:

01 -
  • That magical moment when your fork breaks through golden phyllo and finds warm, fragrant meat and silky scrambled eggs inside is genuinely unforgettable.
  • It feels impossibly fancy but actually rewards patience over precision—phyllo is more forgiving than you'd think.
  • The sweet-savory combination is a conversation starter that makes people rethink everything they thought they knew about flavor.
02 -
  • The egg mixture is delicate—if you scramble it too much or cook it too far ahead, it gets rubbery and separates. Fold it in just before assembling, and it should still be slightly soft when it hits the phyllo.
  • Phyllo dries out at the speed of light, so keep your stack covered with a damp towel and work quickly; a torn sheet still looks intentional once it's buttered and baked.
  • Reducing that cooking liquid is non-negotiable—a watery filling will make your pastry soggy, and no amount of cinnamon can fix that.
03 -
  • Make the filling a day ahead and chill it—this actually improves the flavor as spices marry overnight, and it makes assembly less rushed the next day.
  • If your phyllo is thawing as you work, cover it tightly with plastic wrap and a damp towel; it'll stay workable for hours instead of minutes.
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