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Bastilla is a breathtaking Moroccan pastry pie that brings together tender shredded chicken, ground almonds, warm spices, and a dusting of powdered sugar, all wrapped in delicate, buttery phyllo pastry and baked until golden. The combination of sweet and savory flavors in each crispy, shatteringly tender bite makes it a show-stopping main course for special occasions.
What is bastilla?
Bastilla (also spelled pastilla or b’stilla) is a traditional Moroccan pastry pie with ancient origins, featuring shredded cooked chicken mixed with sautéed onions, spices, and ground almonds, all enveloped in phyllo dough and baked until crispy. It’s traditionally dusted with powdered sugar and cinnamon before serving, creating an intriguing sweet-savory contrast. Despite its elaborate appearance, it’s a practical dish often served at celebrations and festive meals.
Why you’ll love it
- Stunning presentation that looks restaurant-quality but is surprisingly achievable at home
- A sophisticated blend of sweet (almonds, powdered sugar) and savory (chicken, spices) in every bite
- Impressive enough to be your showstopper dish for entertaining
Ingredients (serves 6)
| Ingredient | Amount | Where to find it / Substitutes |
|---|---|---|
| Chicken breast or thighs, boneless | 600 g (1.3 lbs) | Meat counter; thighs give more flavor but breast is leaner |
| Onions, thinly sliced | 2 medium | Produce section |
| Garlic, minced | 3 cloves | Produce section |
| Ginger, minced | 1 tbsp | Produce section; or 1 tsp ground ginger |
| Cumin powder | 1 tsp | Spice aisle |
| Coriander powder | 1 tsp | Spice aisle |
| Turmeric powder | 0.5 tsp | Spice aisle |
| Paprika, sweet | 0.5 tsp | Spice aisle |
| Cinnamon, ground | 1 tsp (divided: 0.5 + 0.5) | Spice aisle |
| Fresh cilantro, chopped | 30 g (2 tbsp, packed) | Produce section, fresh herbs |
| Saffron threads | 0.25 g (pinch) | Specialty/spice aisle; optional but recommended |
| Eggs, beaten | 3 large | Dairy section; for binding and brushing phyllo |
| Salt and black pepper | To taste | Pantry staples |
| Ground almonds (almond flour) | 150 g (1.25 cups) | Baking aisle or specialty section; substitute with finely chopped roasted almonds (200 g / 1.5 cups) |
| Olive oil | 3 tbsp | Pantry staple |
| Butter, melted | 100 g (7 tbsp / 0.5 cup) | Dairy section |
| Phyllo pastry sheets | 200 g (about 12–14 sheets) | Frozen section or specialty aisle |
| Powdered sugar, for dusting | 2 tbsp | Baking aisle |
Allergens: Eggs; dairy (butter); tree nuts (almonds). Chicken must be fully cooked through to 74℃ (165℉). Do not eat raw or undercooked poultry.
How to make it
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Cook the chicken: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then sear for 3–4 minutes on each side until golden. Transfer to a plate. In the same skillet, add the sliced onions and cook for 5–7 minutes, stirring often, until softened and golden. Add the minced garlic and ginger and cook for 1 minute until fragrant. Return the chicken to the skillet, add the cumin, coriander, turmeric, paprika, and 0.5 tsp cinnamon. Stir well, then add 120 ml (0.5 cup) water, cover, and simmer for 20–25 minutes until the chicken is cooked through to 74℃ (165℉). Transfer to a plate and let cool.
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Shred the chicken: Once cooled enough to handle, shred the chicken with two forks into bite-sized pieces. Return to the skillet with the onion mixture, stir in the fresh cilantro and saffron (if using), and adjust seasoning. Let cool completely.
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Prepare the phyllo: Preheat the oven to 190℃ (375℉). Line a 30 cm (12 inch) pie dish or round baking tray with parchment paper. Thaw the phyllo per package directions and keep covered with a damp towel.
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Assemble the pie: Lay a sheet of phyllo in the prepared dish, allowing edges to overhang slightly. Brush lightly with melted butter. Repeat with 4–5 more sheets, brushing each with butter. Spread half the cooled chicken mixture in the center, leaving a 5 cm (2 inch) border. Sprinkle half of the ground almonds over the chicken, then drizzle with 1 beaten egg. Repeat with remaining chicken and almonds. Beat the remaining 1–2 eggs and brush a small amount over the filling, then fold the overhanging phyllo edges up and over the filling, creating a rough rectangular or circular shape. Brush the entire top generously with melted butter, then layer the remaining phyllo sheets over the top, brushing each with butter.
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Bake: Score the top of the phyllo gently with a knife into serving portions (optional but helps with presentation). Bake for 30–35 minutes, until the phyllo is golden brown and crispy.
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Finish and serve: Remove from the oven. Dust the warm bastilla generously with powdered sugar, then create thin lines of cinnamon across the top in a crosshatch or decorative pattern. Serve warm, cut into pieces, and enjoy with a simple salad or couscous on the side.
Tips for success
- Cook the chicken completely: Thin-sliced chicken cooks faster and shreds more easily than large chunks. Ensure it reaches 74℃ (165℉) at the thickest point.
- Cool the filling: A warm filling will make the phyllo soggy. Let it cool to room temperature before assembling.
- Butter generously: Phyllo needs plenty of butter between layers to become crispy. Don’t skimp.
- Keep phyllo covered: Unused phyllo sheets dry out quickly. Keep them under a damp kitchen towel at all times.
- Dust with sugar while warm: The powdered sugar adheres better to warm phyllo and creates a beautiful presentation.
Variations / Storage
- Vegetarian bastilla: Replace the chicken with cooked lentils and mushrooms sautéed with the same spices. Omit egg.
- Add pistachios: Substitute or mix half the almonds with ground pistachios for a different flavor profile.
- Shrimp version: Use 500 g (1 lb) cooked shrimp instead of chicken, cook with the onions and spices for just 5 minutes, then cool and assemble.
- Storage: Serve immediately for crispiest results. Leftovers can be covered and refrigerated for up to 2 days — storage life varies with conditions. Reheat gently in a 160℃ (320℉) oven for 10 minutes. Unbaked bastilla can be wrapped and frozen for up to one month; bake from frozen, adding 10–15 minutes to the baking time.
FAQ
Q. Is bastilla supposed to have a sweet-savory combination?
A. Yes—this is what makes it so distinctive. The almonds, powdered sugar, and cinnamon balance beautifully against the savory spiced chicken.
Q. Can I make it less sweet?
A. Of course—simply reduce or omit the final dusting of powdered sugar. The interior will still have a subtle sweetness from the almonds.
Q. What if I can’t find ground almonds?
A. Finely chop roasted almonds in a food processor to create almond flour, or use store-bought blanched almond flour. Texture will be similar.
Q. How do I avoid phyllo breaking when I handle it?
A. Work gently, keep unused sheets covered with a damp towel, and don’t worry if a sheet tears—layers hide small tears beautifully.
Q. Can I assemble bastilla the night before?
A. Yes—assemble, cover tightly with plastic wrap, and refrigerate overnight. Add 5 minutes to the baking time if baking straight from the refrigerator.
