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Moroccan pastilla (bastilla) on a wooden board.

Pastilla (Moroccan Chicken Pie)

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5 from 3 reviews

  • Author: Riz | Chocolates & Chai
  • Total Time: 1 hour 35 minutes
  • Yield: 1 pastilla / bastilla (Moroccan chicken pie) 1x
  • Diet: Halal


Pastilla (Moroccan Chicken Pie aka. bastilla) fuses together sweet and savoury to create a rustic-looking dish that’s aromatic and full of flavour. Plus, how often do you get to dust your lunch with icing sugar?


Units Scale
  • 4 chicken thighs
  • 1 onion, finely sliced
  • Fresh ginger, finely chopped (about a 1-2 inch piece depending on your tastes)
  • 1 tsp ground Cinnamon, + a little more for dusting
  • 1 tsp white sugar
  • 200ml chicken stock
  • 3 eggs, beaten
  • 100g sliced almonds
  • Melted butter, for washing on to phyllo sheets
  • 10 phyllo layers
  • Sea Salt, for seasoning
  • Black pepper, for seasoning
  • Icing sugar, for dusting


  1. Oven to 300 degrees F

Prepare the filling

  1. Roast the chicken, seasoned with olive oil, salt, and pepper for 35 mins
  2. Chop up into small pieces
  3.  Cook onion and ginger in a little olive oil. Stir in cinnamon and sugar.
  4. Add cooked chicken, season, pour in chicken stock. Bring to a simmer and cook till the stock is reduced by half. Stir in beaten eggs to thicken the mixture, and then add almonds.

Fill the pastilla

  1. Grease cake tin. Line with 4 sheets of phyllo crossed over one another, brush melted butter on to each sheet before laying it down. Add half the chicken mixture. Then add 4 more sheets of phyllo, each layer brushed with melted butter. Add remaining chicken mixture. Top with 2 sheets of phyllo, again brushed with melted butter. Fold sides in to close the pie, brush with butter.

Bake and serve

  1. Preheat the oven to 350 degrees F.
  2. Bake for 15-20 minutes until golden. Remove from oven.
  3. Using a plate, carefully flip the pie back onto the baking sheet and then cook for 10-15 minutes upside down until golden. Remove from oven, turn back right-side up.
  4. Let cool. Dust with icing sugar, and a little cinnamon. Serve warm, or at room temperature.


  • I recommend using store-bought phyllo…because phyllo from scratch is a bit fidgety.
  • Make sure to stir in your eggs…don’t just plop them in, and leave them be. (You don’t want to end up with a wet, confused omelette wondering how it ended up in the middle of your pastilla.)
  • When placing your phyllo, drape it over the baking dish, and gently push it down to the corners to avoid any tearing – it is a fickle, delicate, little pastry.
  • If you’re someone that likes to experiment a bit, switching out the almonds for pistachios is a way to change the flavour profile without doing any extra work.
  • When it comes to dusting, I tend to go with more icing sugar, and less cinnamon – feel free to do whatever suits your tastes!
  • I typically use a 9 or 10 inch baking dish to make this recipe.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 5 minutes
  • Category: Main Courses
  • Method: Baking
  • Cuisine: Moroccan
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