Bastilla (also spelled pastilla or b’stilla) is Morocco’s most celebrated pie—a crisp, buttery pastry shell filled with spiced chicken, savory onions, and a surprise layer of sweetened almonds, all dusted with powdered sugar and cinnamon. The contrast of savory, sweet, and crunchy textures makes it an unforgettable centerpiece for special gatherings. This recipe uses store-bought phyllo dough for a genuinely achievable version at home, while keeping the classic flavors intact.
Ingredients
- 2 lbs (900 g) bone-in, skinless chicken thighs (or breasts)
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons (30 ml) olive oil
- 1 teaspoon ground ginger
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1/2 teaspoon saffron threads, crushed (optional)
- 1/2 cup (120 ml) water
- 1/2 cup (15 g) fresh cilantro, chopped
- 1/2 cup (15 g) fresh parsley, chopped
- 6 large eggs, beaten
- 1 1/2 cups (200 g) blanched almonds
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (60 ml) orange blossom water (or 1 tsp orange zest)
- 1/2 cup (115 g) unsalted butter, melted
- 1 package (16 oz / 450 g) phyllo dough, thawed
- For garnish: powdered sugar and ground cinnamon
Instructions
- Cook the chicken: In a large pot or Dutch oven, heat olive oil over medium heat. Add onion and garlic, sauté until soft, about 5 minutes. Add ginger, turmeric, cinnamon, saffron (if using), and stir for 1 minute. Add chicken thighs, water, cilantro, and parsley. Cover and simmer over medium-low heat for 45–50 minutes, until chicken is tender and cooked through (internal temperature reaches 165°F / 74°C, USDA FSIS safe minimum).
- Shred the chicken: Remove chicken from pot, let cool slightly, then shred meat, discarding bones. Reserve the cooking liquid in the pot.
- Make the egg mixture: Bring the cooking liquid to a simmer over medium heat. Slowly pour in the beaten eggs, stirring constantly, until the eggs scramble into small curds and the mixture thickens, about 5–7 minutes. Remove from heat and set aside.
- Prepare the almond topping: In a dry skillet over medium heat, toast the almonds until fragrant and lightly golden, about 3–4 minutes. Let cool, then pulse in a food processor until finely ground (not pasty). Mix with sugar and orange blossom water. Set aside.
- Preheat oven: Preheat oven to 375°F (190°C).
- Assemble the pie: Brush a 10-inch (25 cm) round baking dish or springform pan with melted butter. Layer 6–8 sheets of phyllo, one at a time, brushing each with butter and letting the edges overhang the dish. The overhang will be folded over the filling.
- Add fillings: Spread the egg mixture evenly over the phyllo. Top with shredded chicken, pressing down gently. Sprinkle the almond mixture over the chicken.
- Cover with phyllo: Layer 6–8 more sheets of phyllo on top, brushing each with butter. Fold the overhanging phyllo over the top, brushing with butter again. Tuck any loose edges under the pie.
- Bake: Bake for 35–40 minutes, until the top is deep golden brown and crisp. If it browns too quickly, cover loosely with foil.
- Cool and garnish: Let the bastilla rest for 10 minutes, then dust generously with powdered sugar and a crosshatch pattern of cinnamon. Serve warm or at room temperature.
Tips
- Phyllo handling: Keep phyllo covered with a damp towel while working—it dries out and cracks quickly. If it tears, just patch it with a butter-brushed piece.
- Make ahead: You can assemble the bastilla the night before, cover with plastic wrap, and refrigerate. Bake directly from the fridge, adding 5–10 minutes to the baking time.
- Substitutions: No orange blossom water? Use 1 teaspoon orange zest mixed with 2 tablespoons water. For a quicker version, use 4 cups of cooked rotisserie chicken and skip step 1–2.
- Common mistake: Don’t skip the resting time after baking—it allows the layers to set and makes slicing cleaner. Also, be generous with butter between phyllo layers for that signature flaky crust.
Serving Suggestions
Serve bastilla as a main course with a simple side salad of oranges and olives, or as part of a Moroccan feast alongside couscous, harira soup, and mint tea. It also makes a stunning appetizer if cut into small wedges.
Variations
- Seafood bastilla: Replace chicken with 1 lb (450 g) cooked shrimp and white fish, and omit the egg mixture. Use the same almond topping.
- Vegetarian: Substitute chicken with 2 cups (300 g) cooked chickpeas and 2 cups (300 g) sautéed mushrooms; add 1 teaspoon smoked paprika for depth.
- Spicier: Add 1 teaspoon harissa paste or cayenne pepper to the chicken cooking liquid for a kick.
Storage and Reheating
Refrigerate leftover bastilla in an airtight container for up to 4 days. To reheat, place in a 350°F (175°C) oven for 10–15 minutes until crisp (internal temperature 165°F / 74°C). Avoid microwaving, as it will make the phyllo soggy. You can also freeze the baked bastilla for up to 3 months; thaw overnight in the fridge and reheat as above.
Frequently Asked Questions
Can I use chicken breasts instead of thighs? Yes, but thighs stay moister during the long simmer. If using breasts, reduce cooking time to 25–30 minutes and check for doneness.
Is bastilla traditionally served hot or cold? It’s usually served warm or at room temperature. The flavors meld as it cools, so don’t worry if it’s not piping hot.
Can I make this gluten-free? Phyllo dough contains wheat, but you can substitute with gluten-free phyllo or use a gluten-free pie crust (though the texture will differ).
What if I don’t have a round baking dish? A square 9×9-inch pan works fine—just adjust the phyllo layers to overlap the edges. The baking time stays the same.
Why does my bastilla get soggy? Sogginess usually comes from too much liquid in the filling. Make sure the egg mixture is thick, and drain any excess liquid from the chicken before assembling.
Can I use pre-ground almonds? Yes, but toast them first to enhance flavor. If using raw ground almonds, toast in a dry skillet for 2–3 minutes.
Related
- Top Rated Apple Cobbler Recipe (Easy & Buttery)
- Panang Curry Recipe (Top-Rated Thai Coconut Curry)
- Shrimp vs Prawn vs Lobster vs Crayfish: A Cook’s Guide
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).