Moroccan spiced meat pie (Printable)

Savory Moroccan spiced meat pie wrapped in crisp phyllo with a sweet cinnamon finish.

# What You'll Need:

→ Meat Filling

01 - 1.5 lbs bone-in chicken thighs
02 - 2 medium onions, finely chopped
03 - 3 cloves garlic, minced
04 - 2 tbsp olive oil
05 - 1 tsp ground ginger
06 - 1 tsp ground cinnamon
07 - 1 tsp ground turmeric
08 - 1 tsp ground black pepper
09 - 1/2 tsp ground nutmeg
10 - 1/2 tsp saffron threads, soaked in 1 tbsp warm water (optional)
11 - 1 tsp salt
12 - 2 cups chicken stock
13 - 1/2 cup slivered almonds, toasted
14 - 1/3 cup flat-leaf parsley, chopped
15 - 1/4 cup fresh cilantro, chopped

→ Egg Mixture

16 - 6 large eggs
17 - 2 tbsp unsalted butter
18 - 1/4 tsp salt

→ Pastry & Assembly

19 - 10 sheets phyllo pastry (approx. 12 x 17 inches)
20 - 1/2 cup unsalted butter, melted
21 - 1/2 cup powdered sugar
22 - 2 tsp ground cinnamon

# Step-by-step Directions:

01 - Heat olive oil in a large Dutch oven over medium heat. Add onions and garlic; sauté until translucent. Incorporate chicken thighs and spices: ginger, cinnamon, turmeric, black pepper, nutmeg, saffron (if using), and salt. Brown chicken evenly for 5 minutes.
02 - Pour in chicken stock, cover, and let simmer gently for 30 to 35 minutes until chicken is tender and cooked through. Remove chicken, allow to cool, then shred meat, discarding bones and skin.
03 - Continue cooking the remaining liquid over medium heat until it thickens slightly, about 1 cup remaining.
04 - Return shredded chicken to the pot, add toasted almonds, parsley, and cilantro. Stir thoroughly and remove from heat to cool to room temperature.
05 - Melt butter in a separate pan over medium-low heat. Beat eggs with salt, add to pan, and gently stir until softly scrambled but still moist. Fold scrambled eggs into the cooled chicken mixture.
06 - Preheat oven to 375°F. Brush a 10-inch round baking dish with melted butter. Layer five sheets of phyllo pastry, brushing each with butter and allowing edges to overhang the dish.
07 - Spread chicken and egg filling evenly over the phyllo base. Fold overhanging phyllo edges onto the filling. Cover with four additional butter-brushed phyllo sheets, tucking edges into the dish. Finish with a final buttered sheet on top.
08 - Bake for 35 to 40 minutes until golden brown and crisp. Let rest for 10 minutes before serving.
09 - Dust the top generously with powdered sugar and cinnamon. Serve warm, ideally accompanied by a crisp Moroccan salad and mint tea.

# Expert Advice:

01 -
  • The contrast between crispy pastry and silky egg-chicken filling hits different—you can't stop eating it.
  • It looks dramatically fancy but breaks down into manageable steps that don't require special skills.
  • That cinnamon-sugar finish on top tastes like dessert and dinner had a conversation and decided to be friends.
02 -
  • Phyllo tears are not failures—every sheet will have a small hole and the pie will still be perfect because the butter seals everything together.
  • Don't skip cooling the chicken filling before adding the eggs; warm filling will scramble them into chunks instead of creating that silky, integrated texture.
  • The powdered sugar isn't an afterthought—it's essential, and the heat of the pie will slightly melt it into the pastry, creating a crunchy-sweet crust that's completely different from what you'd expect.
03 -
  • If you can't find phyllo, this filling is stunning in a buttered pastry shell or even wrapped in puff pastry—adjust baking time accordingly.
  • Dried apricots or dates stirred into the filling add sweetness that echoes the powdered sugar finish and feels deeply traditional.
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