Pastilla

🛒 Ingredients

• Cooked Chicken Breast, shredded 85 g · 140 kcal
• Onion, finely chopped 50 g · 20 kcal
• Eggs, scrambled 50 g · 75 kcal
• Almonds, toasted and ground 20 g · 115 kcal
• Phyllo Pastry sheets 45 g · 130 kcal
• Unsalted butter, melted 15 g · 110 kcal
• Powdered sugar 10 g · 40 kcal
• Vegetable oil 5 g · 45 kcal
• Mixed spices and herbs 2 g · 5 kcal

👨‍🍳 Instructions

1. Prepare the chicken filling: In a large pot, cook the chicken with chopped onions, a blend of spices (ginger, turmeric, saffron, pepper, salt), fresh cilantro and parsley. Simmer until chicken is tender and cooked through, then shred the chicken and reduce the sauce until thick.
2. Prepare the egg layer: Whisk eggs and scramble them lightly in a pan until just set but still moist. Set aside.
3. Prepare the almond layer: Toast ground almonds in a dry pan until fragrant, then mix with a little powdered sugar and cinnamon. Set aside.
4. Assemble the pastilla: Brush a round baking dish with melted butter. Lay several phyllo sheets, overlapping and extending beyond the edges, brushing each with butter.
5. Layer the fillings: Start with a layer of chicken mixture, then add the scrambled eggs, followed by the almond mixture. Repeat if desired.
6. Fold the phyllo sheets: Fold the overhanging phyllo sheets over the filling, brushing with butter. Cover with 2-3 more phyllo sheets, brushing with butter, and tuck the edges underneath to form a neat circle.
7. Bake the pastilla: Bake in a preheated oven at 180°C (350°F) for 35-45 minutes, or until golden brown and crispy. Let cool slightly.
8. Garnish and serve: Dust generously with powdered sugar and a sprinkle of ground cinnamon before serving. Serve warm.