Pastilla — Moroccan Chicken Pie (Video)

Moroccan Chicken Pastilla—also known as bastilla—is a crisp, golden pie made with juicy chicken thighs, ras el hanout, preserved lemon, and layers of thin phyllo(fylo) pastry. Traditionally served at weddings and special occasions, it’s known for its flaky texture and aromatic filling.

This easy version skips the more elaborate additions like eggs, nuts, and dried fruit, while keeping all the essential flavor. If you’d like to include almonds or dried fruits, they can be added without issue, but they’re not necessary.

Jump to:

• Watch how to make it
• Ingredient notes
• Step-by-step instructions
• Serving suggestion
• Substitutions
• Variations
• Top tips for working with phyllo dough
• Storage and reheating
• FAQ
• Related recipes
• Recipe
• Comments

Watch how to make it

Ingredient notes

• Chicken — Skinless and boneless. Always juicy, forgiving to cook, and ideal for shredding or dicing. Don't use chicken breast as that will end up dry. You can also use chicken mince, but the texture will be slightly different.
• Ginger — Traditional and essential in pastilla. Use dried if you must, but fresh ginger gives a much brighter flavor.
• Ras el hanout — A traditional Moroccan spice blend made with cinnamon, clove, cardamom, turmeric, and many other spices. At a minimum, use cinnamon if you can't find ras el hanout.
• Preserved lemon — Salty, lemony, and uniquely Moroccan. Homemade preserved lemons are best, but store-bought or lemon zest will work.
• Chicken stock — Helps braise and bind the filling. Water works, but chicken stock has a better flavor.
• Phyllo pastry — Thin, crisp, and easy to use. Warka is traditional, but phyllo is more accessible and even crispier.
• Melted butter or smen — For brushing the phyllo layers. Smen (fermented ghee) is classic, but olive oil or plain butter or ghee works perfect.

See the recipe card for quantities.

Step-by-step instructions

Making the filling

Assembling and baking the pie

Hint: Use a cast-iron skillet for best results. Your pastilla will be crispy all over without flipping it around to crisp up the other side.

Serving suggestion

Serve with a simple green salad with honey mustard dressing alongside Moroccan spiced couscous.

Substitutions

• Duck — Richer and fattier than chicken. Works beautifully with sweet-savory flavors. Use shredded duck leg confit instead of breast.
• Turkey — Ideal for leftovers. Use leg or thigh meat for best results. Add a splash more stock to prevent dryness.
• Pigeon — Traditional in Moroccan pastilla. Stronger flavor and more gamey, but absolutely worth it if you can source it.
• Lamb mince — This is not authentic, but delicious with these spices.
• Beef — Shredded braised short rib or minced beef.
• Shrimp — A lighter option that pairs surprisingly well with preserved lemon and ras el hanout. Sauté briefly, then fold into the onion mix off the heat to avoid overcooking.

Variations

• Vegan - Swap chicken for mushrooms, jackfruit, or chickpeas. Mushrooms bring depth, jackfruit adds texture, and chickpeas give body. Use vegetable stock instead of chicken, and add a spoon of miso paste or nutritional yeast to make up for the lost umami. Use olive oil instead of ghee for sautéing and brushing the pastry. Phyllo is usually vegan, but double-check the label just in case.
• Nuts — Some traditional recipes include chopped almonds or pine nuts. It's also great with chopped walnuts. If using nuts, toast them lightly before adding them to the mix.
• Fruits — Dried fruits like prunes, dates, and apricots are all commonly used. You can also use soaked raisins.
• Layered — I prefer a single layer, but you can build the pie into two or three layers, providing your baking dish allows it.
• Spices — Saffron is a luxurious spice used in Moroccan lemon chicken and also delicious in pastilla. I like using ras el hanout because it has all the warm spices like cinnamon, cardamom, and nutmeg, although you can make it spicy by using chili powder or fresh chilies.

Top tips for working with phyllo dough

• Don't use it frozen — Ensure it's fully thawed before starting.
• Keep it covered — Phyllo dries out in minutes. Always keep unused sheets under a barely damp tea towel while you work.
• Don’t worry about perfection — Tears happen. Layering covers everything. Focus on overlapping sheets and brushing each layer well.
• Use enough fat — Butter, olive oil, or smen—whatever you’re using, be generous. That’s what makes it crisp, golden, and worth the effort.
• Room temperature is best — Let frozen phyllo thaw in the fridge overnight, then rest at room temp for 30 minutes before unrolling. Cold dough cracks.
• Hands work better than brushes — If you're confident, smear the melted butter with your hands instead of a brush. Faster and more even.
• Trim if needed — Too much overhang can make the base soggy. Use scissors to trim excess once folded over.

Storage and reheating

• Fridge — Once cooled, store pastilla in an airtight container. Keeps well in the fridge for up to 3 days.
• Freezer — Freeze whole or in slices. Wrap it tightly, or use a freezer-safe container. Best used within 1 month. Thaw it overnight in the fridge before reheating in the oven.
• Reheating — Reheat in a 180 °C (356 °F) oven for 10–15 minutes until crisp and hot. Avoid the microwave—it softens the pastry and ruins the texture.
• Make-ahead — Assemble the pastilla and refrigerate it unbaked for up to 6 hours. Bake straight from the fridge, adding 5–10 minutes to the baking time.

FAQ

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