Pastilla

Name: Pastilla
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 12 oz boneless skinless chicken breasts; 12 phyllo dough sheets; 1/2 cup sliced almonds, toasted; 2 eggs; 1/2 medium yellow onion, finely diced; 2 garlic cloves, minced; 1/4 tsp ground cinnamon; 1/4 tsp ground ginger; 1/4 tsp turmeric; 1/4 tsp ground cumin; 2 tbsp fresh cilantro, chopped; 2 tbsp fresh parsley, chopped; 4 tbsp butter, melted; 1/4 tsp salt; 2 tbsp powdered sugar

Crispy phyllo pastry filled with shredded chicken, almonds, eggs, and aromatic spices, finished with a dusting of powdered sugar and cinnamon for a sweet-savory balance.

65 minMediumServes 4410 cal/serving

MoroccanAppetizerOvenStandard

Ingredients

12 oz boneless skinless chicken breasts
12 phyllo dough sheets
1/2 cup sliced almonds, toasted
2 eggs
1/2 medium yellow onion, finely diced
2 garlic cloves, minced
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp turmeric
1/4 tsp ground cumin
2 tbsp fresh cilantro, chopped
2 tbsp fresh parsley, chopped
4 tbsp butter, melted
1/4 tsp salt
2 tbsp powdered sugar

Instructions

1

Preheat oven to 375°F. Poach 12 oz boneless skinless chicken breasts in simmering water for 12-15 minutes until it reaches 165°F internal temperature or no pink remains throughout. Shred and set aside.
2

In a skillet over medium heat, cook 1/2 medium finely diced yellow onion and 2 minced garlic cloves in a small amount of butter until soft, about 3 minutes.
3

Add shredded 12 oz boneless skinless chicken breasts to the skillet with 1/4 tsp ground ginger, 1/4 tsp turmeric, 1/4 tsp ground cumin, and 1/4 tsp ground cinnamon. Stir in 2 tbsp chopped fresh cilantro and 2 tbsp chopped fresh parsley. Cook for 2 minutes and remove from heat.
4

In a small bowl, beat 2 eggs with a pinch of 1/4 tsp salt. Stir the beaten eggs into the chicken mixture until combined.
5

Fold in 1/2 cup toasted sliced almonds. Lay one 12 phyllo dough sheets sheet and brush with melted 4 tbsp melted butter. Place another sheet on top and brush again. Spoon half the filling onto one corner.
6

Fold 12 phyllo dough sheets into a triangle, continuing to fold over itself until you have a neat package. Brush with 4 tbsp melted butter. Repeat with remaining sheets and filling.
7

Place pastillas on a baking sheet and bake for 18-22 minutes until golden brown. Dust with 2 tbsp powdered sugar and a pinch of 1/4 tsp ground cinnamon before serving.

Questions

Can I make Pastilla dairy-free?

Yes. The dairy in this entry is 4 tbsp butter, melted. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Pastilla gluten-free?

Not cleanly. 12 phyllo dough sheets has no substitute that behaves the same way in this dish. If you need strictly gluten-free, start from the gluten-free appetizer collection instead.

How long does Pastilla keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Pastilla?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

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