Warm Moroccan Pastilla

👨‍🍳 Method

For the Wrapping Dough

1. 1
   Thaw the phyllo dough in the fridge overnight, until pliable but still cold.

   Refrigerator

   💡Work with store-bought dough while it's cold: warm puff pastry gets sticky and won't puff in the oven, and phyllo sheets dry out fast, so keep the waiting sheets covered with a damp towel.

For the Pastry Filling

1. 2
   Cook the chicken with the onion, ginger, turmeric and salt for about 30 minutes, until the chicken is cooked.

   StovePot
2. 3
   Take out the chicken, shred the meat into small pieces and return it to the onion.

   Fork
3. 4
   Add the eggs and cook, stirring, until the eggs set and the mixture is dry.

   Stove

   💡Cook the eggs into the chicken until no liquid is left: a wet filling softens the phyllo from the inside and the pie won't be crisp.

To assemble

1. 5
   Preheat the oven to 180°C (355°F).

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 6
   Grease Round pan and lay in it 5 phyllo sheets, spreading a little the oil on each sheet.

   Baking panPastry brush
3. 7
   Pour in the filling.
4. 8
   Sprinkle the almonds over the filling and a little of the cinnamon.
5. 9
   Cover with 5 more phyllo sheets.
6. 10
   Bake 25 minutes, until the pie is golden.

   ⚙ BakingOvenBaking pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
7. 11
   Sprinkle the rest of the cinnamon over the top and serve.