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 roughly chopped 

  • 3 oz. toasted almonds 

  • 4 dates minced 

  • 1 egg, beaten 

  • 14 sheets phyllo 

  • Melted butter or olive oil 

Sprinkle chicken with salt and pepper 

Brown chicken in olive oil and remove. 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, 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. Add to bowl with chicken

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

In cooking vessel brush the bottom with olive oil or butter 

Lay 1 piece of phyllo down and brush with butter. Repeat with 7 more pieces of phyllo. 

Wrap the phyllo over the filling and bake for 30 minutes or until golden 

Remove and let cool


Amanda FredericksonComment