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Prep Time20 Mins
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Cook Time40 Mins
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Serving6
This Moroccan Chicken Pastilla Pie is flaky, fragrant, sweet and savoury.
Shredded spiced chicken with almonds and a touch of honey is layered between buttered phyllo sheets, baked until golden and crisp, then dusted with powdered sugar and cinnamon.
Why You’ll Love This Recipe
- Flaky, fragrant, sweet and savoury
- Spiced chicken with almonds and honey
- Golden, crisp phyllo with a beautiful finish
- Perfect as a special centrepiece to share
Instructions
- Cook the chicken with onion, garlic, and spices.
- Shred the chicken and mix with almonds and a touch of honey.
- Layer the filling between buttered phyllo sheets.
- Bake until golden and crisp.
- Dust with powdered sugar and cinnamon, then serve warm.
Tips & Variations
- Keep the phyllo covered with a damp cloth while you work, so it does not dry out.
- Butter each phyllo sheet well for the flakiest, crispest layers.
- Dust with powdered sugar and cinnamon just before serving for the prettiest finish.
Recipe Summary
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
- Servings: 6
Ingredients
Directions
Step 1
Cook the chicken with onion, garlic, and spices.
Step 2
Shred the chicken and mix with almonds and a touch of honey.
Step 3
Layer the filling between buttered phyllo sheets.
Step 4
Bake until golden and crisp.
Step 5
Dust with powdered sugar and cinnamon, then serve warm.
Conclusion
Serve warm, cut into wedges, with extra cinnamon on the side if you like. Store leftovers covered in the fridge for up to 3 days and reheat in the oven until crisp again.
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