Pastilla Recipe - Moroccan Skillet Chicken Pie
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This Moroccan pastilla recipe is a golden chicken pie wrapped in flaky phyllo dough, filled with spiced chicken, dates, almonds, and eggs. A stunning centerpiece for dinner or celebrations.
- Prep time
- 30 minutes
- Cook time
- 20 minutes
- Total time
- 50 minutes
- Yield
- 8 slices
Ingredients
2 pounds boneless skinless chicken thighs Kosher salt and black pepper Extra virgin olive oil 1 large yellow onion, thinly sliced 2 garlic cloves, minced 6 medjool dates, chopped 1/3 cup sliced almonds, toasted ½ cup chopped parsley 3 eggs, beaten 10 sheets phyllo dough Spice mixture: 2 tsp Ras El Hanout 1 tsp cinnamon ½ tsp ground ginger ½ tsp red pepper flakes ¼ tsp turmericInstructions
- Pat chicken dry and season with salt and pepper.
- Sear chicken in olive oil until browned; set aside.
- Cook onions and garlic until soft, add water and spices.
- Return chicken, simmer until cooked, shred into pieces.
- Stir in eggs, dates, almonds, parsley.
- Layer oiled phyllo sheets in skillet.
- Add filling, cover with remaining phyllo, fold edges.
- Bake at 375°F for 15–20 minutes until golden.
Notes
Thaw and cover phyllo sheets with a damp cloth to prevent breaking. Make the chicken filling a day ahead if needed. Reheat leftovers in a 375°F oven for crisp texture. Pair with Moroccan carrot salad, roasted vegetables, or Mediterranean bean salad.Nutrition
- Calories
- 381.9
- Fat
- 14.2g
- Saturated fat
- 2.9g
- Sugar
- 12.9g
- Sodium
- 373.2mg
- Protein
- 28.1g
- Carbohydrates
- 35.7g
- Fiber
- 3.2g