Chicken Pie (Bastilla)

Cinnamon chicken in filo pastry
Meal Type:
Prep Time:
Cook Time:

Calories: 350

Rating: 5 Stars

Moroccan Festive Chicken Pie


  • One whole chicken or 1.5 kg chicken, quarted
  • 2 large onions, finely chopped
  • 3 garlic cloves, crushed
  • 3 tablespoon chopped parsley
  • 3 tablespoon chopped corriander
  • 1/4 teaspoon of pepper
  • 1 teaspoon ground ginger
    1 teaspoon ground cinnamon
    1/4 teaspoon of turmeric powder
    A large pinch of saffron soaked in 2 tablespoon of warm water
    1 teaspoon of salt
  • 5 eggs
  • 100 g blanced almonds, toasted
  • 4 tablespoon of icing sugar
  • 1 teaspoon of ground cinnamon
  • 100g os smen or butter, melted
  • 1/4 cup olive oil
  • Sheets of filo pastry


Steps how to cook the chicken

  1. In a large heavy bottomed pan, mix the chicken with the onions, garlic, parsley, coriander and all the spices. add the smen and oil and mix all together
  2. Put the pan on medium heat, Cover your pan and let the chicken to cook for 10 minutes
  3. Add water to the pan and leave your chicken to cook for 45 minutes  until the chicken is very tender and you have a thick sauce
  4. Remove you cooked chicken from the sauce. put it aside to cool. after that start to separate the meat from the bones and cut it  into small pieces

Steps how to make the eggs filling

  1. Put the sauce in  a small saucepan, cook for 10 minutes until thick,  add the eggs, stir it until scrambled
  2. Remove from heat, add the chicken

Steps how to make the almond topping

  1. Fry the almonds in the oil until they become golden brown
  2. Chopped the almond ( finely)Mix the almond with icing sugar and cinnamon

How to fold the pastilla

  1. Choose your baking pan (size and shape  you like)
  2. You can make mini traingle small ones or one big round
  3. Brush your baking pan with melted butter
  4. Fold the phyllo pastry into 3and put 4 layers in the middle of the baking pan. Place folded phyllo pastry sheets around the baking pan where 1/3 of their length is overhanging the edge of the pan
  5. Brush the phyllo pastry with melted butter
  6. Spread the chicken pieces. Cover them with 2 layers of phyllo pastry. Brush the phyllo pastry with melted butter
  7. Spread the egg mixture in the middle of the pan Cover it with 2 layers of phyllo pastry. Brush the phyllo pastry with melted butter
  8. add more layers of phyllo pastry on top and tuck them in the bottom of the pie. Brush the surface with melted butter and egg yolk
  9. Preheat th even on 160 degrees and bake your bestilla for 30 to 40 minutes

To Serve:

Sift Extra Icing sugar over the top of the pie and make your prefered pattern with cinnamon. enjoy!