Chicken Pastilla

Chicken Pastilla

• 1lb chicken tenders (or same amount of pre- cooked chicken. I like the TJ’s pre cooked chicken)

• 1 onion diced 

• 2 cloves garlic minced 

• 1 tsp ras el hanout

• ½ tsp. cinnamon  

• ¼ tsp ginger 

• ¼ tsp. Turmeric  

• 16 oz spinach

• 3 oz. toasted chopped almonds 

• 4 dates minced 

• 1 egg, beaten 

• 14 sheets phyllo 

• Melted butter

Pre-heat oven to 350°F.

Sprinkle chicken with salt and pepper 

In a medium pan, warm the olive oil over medium heat. Saute the chicken until cooked through the cut chicken in small ½” pieces 

Add onion to pan and saute for 4 to 6 minutes 

Add the garlic, ras el hanout, cinnamon, ginger, and turmeric and saute for 30 seconds 

Remove from pan and place in large bowl. 

Add spinach to the pan and cover. Cook over low until wilted. Carefully squeeze out any excess liquid.

Add the spinach to the bowl with the chicken along with the almonds, dates, and egg and mix well 

In an oven proof dish (I used a 9” cast iron fry pan) brush the bottom with some melted butter 

Lay 1 piece of phyllo down and brush with butter. Repeat with 6 more pieces of phyllo. Add the filling in an even layer and add 7 more sheets of phyllo brushed with butter in between.

Wrap the phyllo edges over into the pan and pre-slice the dish (Since mine was 9” in diameter, I cut 8 slices)

Bake for 30 minutes or until golden 

Remove and let cool