Save Pin The first time I made pastilla, my kitchen filled with a fragrance so unexpected—warm spices meeting butter and phyllo's toasty crunch—that I nearly forgot I was attempting something entirely new. A friend had returned from Morocco with stories about this dish, and I was determined to recreate that magic in my own home. What struck me most wasn't the complexity, but the pure joy of layering those delicate sheets, watching them transform into something simultaneously delicate and robust. That evening, when the golden pie emerged from the oven, dusted in powdered sugar and cinnamon, I understood why this dish had captivated her so completely.
I made this for a dinner party where one guest brought expensive wine and another brought skepticism about 'foreign food.' By dessert, that same skeptic was asking for the recipe, utterly enchanted by the way the flavors danced across her palate. Watching people's faces soften as they took that first bite—that moment justified every sticky butter-covered hand during assembly.
Ingredients
- Bone-in chicken thighs (1.5 lbs): Use thighs, not breasts; they stay juicy and flavorful during the long braise, and the bones create a richer stock.
- Onions and garlic (2 medium + 3 cloves): These become almost invisible in the final filling but are the foundation of every layer of flavor.
- Spices (ginger, cinnamon, turmeric, black pepper, nutmeg): Toast them mentally as you add each one—they're not just ingredients, they're the soul of the dish.
- Saffron threads (1/2 tsp, optional): If your budget allows, they add an almost floral elegance; if not, the dish is beautiful without them.
- Chicken stock (2 cups): Use homemade if you have it, but quality store-bought works fine.
- Slivered almonds (1/2 cup, toasted): Toasting them yourself makes an enormous difference in texture and depth—don't skip this step.
- Parsley and cilantro (1/3 cup + 1/4 cup): These brighten everything; add them after the chicken cools so they keep their vibrancy.
- Eggs (6 large): The scrambled eggs create a creamy, luxurious binding layer that's entirely unexpected and entirely necessary.
- Phyllo pastry (10 sheets): Keep it covered with a damp towel or it dries out faster than you'd think.
- Melted butter (1/2 cup): This is what makes the phyllo golden and crackling; don't be stingy.
- Powdered sugar and cinnamon (1/2 cup + 2 tsp): The final dusting is both garnish and flavor—it sounds odd, but it works.
Instructions
- Build your flavor base:
- Heat olive oil in a Dutch oven over medium heat and sauté the onions and garlic until they turn translucent and fragrant—this takes about 3 minutes and is worth your full attention. Add the chicken and all the dry spices, letting them bloom for a moment against the heat before browning the meat on all sides for about 5 minutes.
- Braise with patience:
- Pour in the chicken stock, cover, and let it simmer for 30 to 35 minutes until the chicken is so tender it falls apart at a touch. The kitchen will smell incredible during this time—resist the urge to peek too often.
- Create the concentrated essence:
- Remove the cooked chicken and let it cool just enough to handle, then shred it carefully, discarding bones and skin. Return the empty pot to medium heat and reduce the braising liquid until about 1 cup remains—you're concentrating all that spiced intensity.
- Combine and cool:
- Stir the shredded chicken back into the reduced liquid along with the parsley, cilantro, and toasted almonds, then let the entire mixture cool to room temperature. This is crucial—a warm filling will make phyllo soggy.
- Create the silky egg layer:
- In a separate pan, melt butter over medium-low heat and gently cook the beaten, salted eggs, stirring constantly until they're softly scrambled but still a bit moist—this takes about 3 minutes and requires a gentle hand. Fold these creamy eggs into your cooled chicken mixture until just combined.
- Layer with care:
- Preheat your oven to 375°F and brush a 10-inch round baking dish generously with melted butter. Lay down 5 sheets of phyllo one at a time, brushing each with butter and letting the edges hang over the sides of the pan—this creates your bottom crust.
- Fill and fold:
- Spread the chicken-egg filling evenly across the phyllo base, then fold those overhanging edges up and over the top. Now layer your final 4 phyllo sheets on top, brushing each with butter and tucking the edges down into the pan—it should look like a tidy, golden parcel.
- Achieve the golden finish:
- Bake for 35 to 40 minutes until the pastry is deeply golden and makes crispy sounds when you gently shake the pan. Let it rest for 10 minutes before you even think about cutting it—this sets the layers and makes serving cleaner.
- The final flourish:
- Dust the entire top generously with powdered sugar and cinnamon just before serving—it's this sweet-savory combination that makes people pause and ask what they're eating.
Save Pin This dish taught me that some of the most memorable meals happen when you're willing to look foolish, layering something that seems fragile into something that becomes absolutely magnificent. That's the heart of pastilla.
The Spice Story
The combination of warm spices—ginger, cinnamon, turmeric, nutmeg—might seem overwhelming, but they don't scream at you individually; instead, they create a gentle warmth that reminds you of autumn mornings and quiet contemplation. This is what separates Moroccan cooking from the flat spice profiles I'd grown up with—there's a conversation happening on your palate, not a monologue. The saffron, if you use it, adds a whisper of floral complexity that makes people wonder what they're tasting without quite being able to name it.
Phyllo: The Delicate Negotiation
Working with phyllo feels like a negotiation between fragility and intention—each sheet threatens to tear, yet somehow they all come together into something resilient and golden. I used to fight the pastry, trying to make it cooperate with my plans, until I realized I needed to respect its nature instead. Melted butter is your friend here; brush every single layer generously, and it will reward you with crispness that shatters between your teeth. The trick is accepting that a few small tears are inevitable and part of the charm—no one will notice them under the powdered sugar.
When to Serve and How to Preserve
Pastilla is best served the day it's made, warm or at room temperature, when the phyllo is still crispy and the flavors are at their peak. If you have leftovers, store them covered in the refrigerator for up to two days, but understand that reheating will soften the crust slightly—that's not a failure, it's just what happens. You can assemble everything in advance and refrigerate it unbaked for up to 8 hours before popping it in the oven, which is a lifesaver for dinner parties.
- Serve alongside a simple Moroccan salad of tomatoes, cucumber, and preserved lemon for brightness and contrast.
- A pot of hot mint tea makes the meal feel authentic and aids digestion after something this rich.
- If you're feeding people new to this dish, warn them cheerfully about the sweet-savory combination so they embrace it rather than resist it.
Save Pin This pie carries the essence of Morocco right to your table, bridging continents and traditions in a single, shattering bite. Once you've made it, you'll understand why it's been passed down for centuries.
Questions & Answers
- → What meat works best for this pastilla?
Chicken thighs are commonly used, but squab or Cornish hen can be substituted for traditional flavors.
- → Can I prepare the filling in advance?
Yes, the spiced filling can be made ahead and refrigerated, which helps spices meld and simplifies assembly day-of.
- → How do I keep the phyllo crisp during baking?
Brush each sheet generously with melted butter before layering to ensure a crisp, golden crust.
- → What spices create the unique flavor in this dish?
A blend of cinnamon, ginger, turmeric, nutmeg, and optionally saffron deliver the characteristic Moroccan aroma and taste.
- → Is there a way to add sweetness without overpowering the dish?
The light dusting of powdered sugar combined with cinnamon on top provides subtle sweetness that complements the savory filling.