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Pastilla stuffed with pulled chicken, roasted almonds and spinach |

Poultry

A filo puff pastry, Moroccan style; Garlic, cumin and turmeric.

Note

You can always make a vegetarian version of this recipe by replacing the chicken with ricotta.

Ingredients

Recipe for 4 portions

Stuffing

250 Gr

Onion

100 Gr

Spinaches

250 Gr

Boneless chicken thigh

1 Liter(s)

Chicken stock

2 Clove(s)

Chopped garlic

1 Tsp

Curcuma

1 Tsp

Cumin powder

Rolls

4 Leaf(ves)

Phyllo dough

50 Ml

Melted butter

20 Gr

Sliced almonds

Preparation time: 60 min

Preheat your four at 375 °F

Preparation

Poach the chicken in stock until it pulls apart easily (roughly 30 min).

Finely chop the onions and chop the spinach.
Stuffing

In a sauce pot with a knob of butter, sweat the onions until slightly caramelized then add the spices and spinach. Continue to cook for 5 minutes and then add the chicken. Season to taste with salt and pepper.
Finishing

In a pie mold, place the filo dough making sure to brush with butter between layers. Place the stuffing in the center and then fold the filo over top. Brush with butter.

Flip the mold onto a baking sheet, remove the mold and then sprinkle with the rest of the butter and the almonds. Cook in the oven for roughly 16 minutes, or until you get a nice golden color.