Crispy Moroccan Chicken Bastilla Pie Recipe with Phyllo and Almonds

Make the best Moroccan Chicken Bastilla Pie with Phyllo and Almonds at home. After making this many times, I’ve mastered the crispy, golden layers filled with tender chicken and sweet almonds. Jump to the recipe or keep reading for my best tips, including why this pie is better than takeout. If you love recipes like this, you’ll also enjoy Crispy Goat Cheese Phyllo Cigars with Honey and Sesame and Refreshing Chilled Harira Soup with Chickpeas and Tomatoes.

What You'll Need for Crispy Moroccan Chicken Bastilla Pie Recipe with Phyllo and Almonds

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 1.5 lbs boneless, skinless chicken breasts
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 1 tsp each: ground cumin, paprika, coriander, turmeric, salt
• 1/2 tsp each: black pepper, cayenne pepper
• 1/4 tsp cinnamon
• 1/4 cup olive oil
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh parsley
• 1/2 cup roasted almonds, chopped
• 1/2 cup sesame seeds, toasted
• 10 sheets phyllo dough
• 1 tsp each: ground cumin, paprika, coriander, turmeric, salt
• 1/2 tsp each: black pepper, cayenne pepper
• 1/4 tsp cinnamon
• 1/4 cup each: olive oil, chopped fresh cilantro, chopped fresh parsley
• Optional: 1/4 cup honey, for drizzling
• Optional: 1/4 cup powdered sugar, for dusting

How to Make Crispy Moroccan Chicken Bastilla Pie Recipe with Phyllo and Almonds

1. Step 1: Preheat the oven to 375°F (190°C).
2. Step 2: In a large skillet, heat olive oil over medium heat. Add onion, garlic, and ginger; sauté until softened.
3. Step 3: Add chicken to the skillet; cook until browned and cooked through. Stir in spices, cilantro, and parsley.
4. Step 4: Grease a 9-inch pie dish with olive oil. Lay 5 phyllo sheets in the dish, brushing each with olive oil.
5. Step 5: Spread the chicken mixture evenly over the phyllo. Top with remaining 5 phyllo sheets, brushing each with olive oil.
6. Step 6: Score the top phyllo layer into diamond shapes. Sprinkle with almonds and sesame seeds. Bake for 30-35 minutes, until golden and crispy.
7. Step 7: Drizzle with honey and dust with powdered sugar before serving.

Storing & Reheating Crispy Moroccan Chicken Bastilla Pie Recipe with Phyllo and Almonds

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the refrigerator for up to 3 days. Make-ahead tip: Assemble the pie up to 1 day ahead. Store in the refrigerator until ready to bake.

Freezing Crispy Moroccan Chicken Bastilla Pie Recipe with Phyllo and Almonds

Freeze unbaked pie for up to 2 months. Thaw overnight in the refrigerator before baking.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (175°C) for 15-20 minutes. Microwave: Reheat individual portions in the microwave for 1-2 minutes.

Recipe Notes

• Chef tip: For a spicier pie, add more cayenne pepper or a pinch of red pepper flakes.
• Best substitution: Use ground turkey or lamb instead of chicken for a different flavor profile.
• Make-ahead: Assemble the pie up to 1 day ahead. Store in the refrigerator until ready to bake.
• Scaling: This recipe can be doubled or halved to serve more or fewer people.
• Troubleshooting: If the phyllo becomes too dry and breaks, use a pastry brush to gently dab olive oil onto the broken pieces.

Crispy Moroccan Chicken Bastilla Pie Recipe with Phyllo and Almonds

⏱

Prep

30 mins

🍳

Cook

35 mins

⏳

Total

1 hr 5 mins

🍽

Serves

6 servings

🥗

Diet

Gluten-free, Dairy-free

Ingredients

Main Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 1 tsp each: ground cumin, paprika, coriander, turmeric, salt
• 1/2 tsp each: black pepper, cayenne pepper
• 1/4 tsp cinnamon
• 1/4 cup olive oil
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh parsley
• 1/2 cup roasted almonds, chopped
• 1/2 cup sesame seeds, toasted
• 10 sheets phyllo dough

Seasonings

• 1 tsp each: ground cumin, paprika, coriander, turmeric, salt
• 1/2 tsp each: black pepper, cayenne pepper
• 1/4 tsp cinnamon
• 1/4 cup each: olive oil, chopped fresh cilantro, chopped fresh parsley

Optional Toppings

• 1/4 cup honey, for drizzling
• 1/4 cup powdered sugar, for dusting

Instructions

1. Step 1: Preheat the oven to 375°F (190°C).
2. Step 2: In a large skillet, heat olive oil over medium heat. Add onion, garlic, and ginger; sauté until softened.
3. Step 3: Add chicken to the skillet; cook until browned and cooked through. Stir in spices, cilantro, and parsley.
4. Step 4: Grease a 9-inch pie dish with olive oil. Lay 5 phyllo sheets in the dish, brushing each with olive oil.
5. Step 5: Spread the chicken mixture evenly over the phyllo. Top with remaining 5 phyllo sheets, brushing each with olive oil.
6. Step 6: Score the top phyllo layer into diamond shapes. Sprinkle with almonds and sesame seeds. Bake for 30-35 minutes, until golden and crispy.
7. Step 7: Drizzle with honey and dust with powdered sugar before serving.

Notes

• Chef tip: For a spicier pie, add more cayenne pepper or a pinch of red pepper flakes.
• Best substitution: Use ground turkey or lamb instead of chicken for a different flavor profile.
• Make-ahead: Assemble the pie up to 1 day ahead. Store in the refrigerator until ready to bake.
• Scaling: This recipe can be doubled or halved to serve more or fewer people.
• Troubleshooting: If the phyllo becomes too dry and breaks, use a pastry brush to gently dab olive oil onto the broken pieces.

Storage

• Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezer: Freeze unbaked pie for up to 2 months. Thaw overnight in the refrigerator before baking.
• Oven reheat: Reheat in the oven at 350°F (175°C) for 15-20 minutes.
• Microwave reheat: Reheat individual portions in the microwave for 1-2 minutes.
• Make ahead: Assemble the pie up to 1 day ahead. Store in the refrigerator until ready to bake.

Nutrition Per Serving

• Calories: 450
• Protein: 30g
• Fat: 25g
• Carbs: 35g
• Fiber: 4g
• Sugar: 6g
• Sodium: 700mg
• Cholesterol: 80mg
• Sat. Fat: 4g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Crispy Moroccan Chicken Bastilla Pie Recipe with Phyllo and Almonds FAQs

A Warm Final Note

I can’t wait for you to try Crispy Moroccan Chicken Bastilla Pie Recipe with Phyllo and Almonds and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!