Moroccan Bastilla: The Sweet and Savory Pie Fit for Royalty

⏱ Prep: 45 min 🔥Bake: 25–30 min 👤Serves: 6–8 🌍Origin: Morocco

Moroccan bastilla was once reserved for royalty and special occasions, and it still carries that sense of celebration, a savory pie wrapped in delicate, flaky pastry, filled with spiced chicken, soft scrambled eggs, and a crunchy almond-cinnamon layer. Bastilla balances salty and sweet in a way that catches first-timers off guard: warm spices and rich chicken inside, a dusting of powdered sugar and cinnamon on top. Traditionally made with pigeon, today chicken is the everyday version most people make at home, and it’s every bit as impressive.

Ingredients

For the chicken filling

• 2 lbs chicken thighs, bone-in
• 1 onion, chopped
• 2 tablespoons olive oil or butter
• ½ teaspoon saffron threads, or substitute with turmeric for color
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground turmeric
• Salt and black pepper to taste
• 1 cup water
• 4 eggs, beaten
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh cilantro

For the almond layer

• 1 cup blanched almonds
• 3 tablespoons powdered sugar
• 1 teaspoon ground cinnamon

For assembly

• 12 sheets phyllo dough, or warqa pastry, if available at a Middle Eastern grocery store
• ½ cup melted butter, for brushing
• Powdered sugar and ground cinnamon, for dusting

Step by step

1. Cook the chicken. In a large pot, heat the oil over medium heat and sauté the onion until soft. Add the chicken, saffron, ginger, cinnamon, turmeric, salt, and pepper, stirring to coat. Pour in the water, cover, and simmer for about 30 minutes, until the chicken is tender.
2. Shred the chicken and finish the sauce. Remove the chicken, let it cool slightly, then shred the meat into small pieces. Let the remaining cooking liquid simmer until it reduces and thickens. Slowly pour in the beaten eggs, stirring constantly until they’re gently scrambled and well mixed with the sauce, don’t overcook them.Keep the heat moderate and stir the whole time the eggs go in. Overcooked, rubbery eggs throw off the texture of the whole filling.
3. Combine the filling. Stir the shredded chicken back into the egg mixture along with the parsley and cilantro. Let it cool completely before assembling.
4. Make the almond layer. Toast the almonds in a dry pan until golden, then let cool and grind coarsely. Mix with the powdered sugar and cinnamon.
5. Layer the pastilla. Preheat the oven to 375°F (190°C). Brush a round baking dish with melted butter. Lay phyllo sheets in the dish at slightly different angles, brushing each with butter, letting the edges hang over the sides. Spread the chicken-egg mixture over the pastry, then sprinkle with the almond mixture. Layer a few more buttered phyllo sheets on top, then fold the overhanging edges inward to seal. Brush the top generously with butter.Work quickly with the phyllo, it dries out and becomes brittle if left exposed too long.
6. Bake and finish. Bake for 25–30 minutes, until golden brown and crisp. Let it cool slightly, then dust generously with powdered sugar and sprinkle cinnamon over the top in a pattern. Serve warm.

From royal kitchens to everyday tables

Bastilla was once made only with pigeon and reserved for sultans and special celebrations, a dish considered too elaborate and precious for everyday eating. Chicken eventually became the accessible version that made its way into regular Moroccan kitchens, and it’s now the version most people grow up making and eating, while still carrying that sense of occasion whenever it appears on the table.

Make it your own

Claire’s note

Seafood bastilla, made with shrimp, white fish, and calamari seasoned with saffron and paprika, is a popular coastal variation. A vegetarian version with chickpeas, spinach, and mushrooms in place of chicken works beautifully too. The assembled, unbaked pastilla can be wrapped tightly and frozen for up to 2 months, no need to thaw, just add about 10 extra minutes to the bake time.

Serve with

Moroccan bastilla is traditionally served as a starter or main at celebrations and special gatherings, often alongside mint tea. For everything else on the table the complete Moroccan recipes guide have it all.

Add Moroccan bastilla to your weekly meal planner as the centerpiece for your next special occasion. And for more recipes, follow us on Pinterest.

Moroccan Bastilla

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• Author: Claire Bennett
• Total Time: 75 minutes
• Yield: 6–8 servings 1x
• Diet: Meat

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Description

A savory Moroccan pie wrapped in flaky pastry, filled with spiced chicken, soft scrambled eggs, and a crunchy almond layer, balancing salty and sweet flavors.

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Ingredients

Scale 1x2x3x

• 2 lbs chicken thighs, bone-in
• 1 onion, chopped
• 2 tablespoons olive oil or butter
• ½ teaspoon saffron threads (or substitute with turmeric)
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground turmeric
• Salt and black pepper to taste
• 1 cup water
• 4 eggs, beaten
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh cilantro
• 1 cup blanched almonds
• 3 tablespoons powdered sugar
• 1 teaspoon ground cinnamon
• 12 sheets phyllo dough (or warqa pastry)
• ½ cup melted butter (for brushing)
• Powdered sugar and ground cinnamon (for dusting)

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Instructions

1. Cook the chicken: In a large pot, heat the oil over medium heat and sauté the onion until soft. Add the chicken, saffron, ginger, cinnamon, turmeric, salt, and pepper, stirring to coat. Pour in the water, cover, and simmer for about 30 minutes, until the chicken is tender.
2. Shred the chicken and finish the sauce: Remove the chicken, let it cool slightly, then shred the meat into small pieces. Let the remaining cooking liquid simmer until it reduces and thickens. Slowly pour in the beaten eggs, stirring constantly until they’re gently scrambled and well mixed with the sauce; don’t overcook them.
3. Combine the filling: Stir the shredded chicken back into the egg mixture along with the parsley and cilantro. Let it cool completely before assembling.
4. Make the almond layer: Toast the almonds in a dry pan until golden, then let cool and grind coarsely. Mix with the powdered sugar and cinnamon.
5. Layer the pastilla: Preheat the oven to 375°F (190°C). Brush a round baking dish with melted butter. Lay phyllo sheets in the dish at slightly different angles, brushing each with butter. Spread the chicken-egg mixture over the pastry, then sprinkle with the almond mixture. Layer a few more buttered phyllo sheets on top, then fold the overhanging edges inward to seal. Brush the top generously with butter.
6. Bake and finish: Bake for 25–30 minutes, until golden brown and crisp. Let it cool slightly, then dust generously with powdered sugar and sprinkle cinnamon over the top in a pattern. Serve warm.

Notes

Seafood bastilla, made with shrimp, white fish, and calamari seasoned with saffron and paprika, is a popular coastal variation. A vegetarian version with chickpeas, spinach, and mushrooms also works beautifully. The assembled, unbaked bastilla can be frozen for up to 2 months, adding about 10 extra minutes to the bake time if cooked from frozen.

• Prep Time: 45 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Moroccan

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 8g
• Sodium: 350mg
• Fat: 20g
• Saturated Fat: 8g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 120mg