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Flavorful Moroccan Bastilla Pie Recipe Easy Homemade Sweet and Savory Delight

Moroccan Bastilla pie - featured image
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A delicious Moroccan Bastilla pie combining tender shredded chicken with warm spices, toasted almonds, and a flaky phyllo crust for a sweet and savory treat perfect for family gatherings and special occasions.

Ingredients

Scale
  • 1 ½ lbs boneless, skinless chicken thighs
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp ground turmeric
  • ½ tsp ground black pepper
  • 1 tsp paprika
  • ½ cup chicken broth or water
  • Salt to taste
  • 6 sheets phyllo dough, thawed
  • ½ cup unsalted butter, melted
  • ¾ cup toasted almonds, chopped
  • ⅓ cup powdered sugar
  • 1 tbsp ground cinnamon

Instructions

  1. Heat a tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until soft and translucent. Add garlic and cook for another 30 seconds until fragrant.
  2. Stir in the cinnamon, ginger, turmeric, black pepper, and paprika. Toast the spices with the onion and garlic for about 1 minute to release their aroma.
  3. Add the chicken thighs to the skillet and pour in the chicken broth. Cover and reduce heat to low. Let it simmer gently for 25-30 minutes, or until the chicken is cooked through and tender. Add more broth if it evaporates too quickly.
  4. Remove chicken from the pan and let it cool slightly. Using two forks, shred the meat finely. Return shredded chicken to the pan and stir to coat with the remaining sauce. Taste and adjust salt if needed. Set aside to cool.
  5. Toast the almonds in a dry skillet over medium heat for 3-5 minutes, stirring frequently until golden and fragrant. Remove from heat and chop coarsely.
  6. Preheat oven to 375°F (190°C). Butter your pie dish generously. Lay one sheet of phyllo dough in the dish, letting the edges hang over the sides. Brush the phyllo lightly with melted butter. Repeat layering 3 more sheets, brushing each with butter, tucking edges inside as you layer.
  7. Spread the shredded chicken evenly over the layered phyllo. Sprinkle the toasted almonds over the chicken.
  8. Layer the remaining 2 phyllo sheets on top, brushing each with butter. Fold over the overhanging edges neatly and brush the entire top with butter to ensure a golden crust.
  9. Bake the pie in the preheated oven for 25-30 minutes, or until the phyllo is crisp and golden brown. Cover edges with foil if they brown too quickly.
  10. Remove from oven and allow to cool for 10 minutes. Dust the top with powdered sugar and cinnamon mixture. Slice carefully and serve warm.

Notes

Keep phyllo dough covered with a damp towel to prevent drying. Brush each phyllo layer generously with melted butter for crispiness. Toast almonds to enhance flavor. Cover pie edges with foil if browning too fast. Prepare filling ahead and bake before serving for convenience. Reheat in oven to maintain crispiness; avoid microwave.

Nutrition

Keywords: Moroccan Bastilla, Bastilla pie, Moroccan pie, sweet and savory pie, phyllo dough pie, chicken pie, Moroccan recipe, easy Moroccan recipe

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