moroccan

Chicken Bastilla Style Filo Pie

This baked dish pairs cooked chicken thigh meat, shredded with filo dough sheets, egg, beaten and onion, finely chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

44 g Protein

45 g Carbohydrates

33 g Fat

3 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

160g cooked chicken thigh meat, shredded 194 kcal
50g filo dough sheets 150 kcal
50g egg, beaten 72 kcal
80g onion, finely chopped 32 kcal
18g olive oil 159 kcal
10g lemon juice 3 kcal
10g fresh parsley, chopped 4 kcal
1g ground cinnamon 3 kcal
1g ground ginger 1 kcal
6g powdered sugar 23 kcal

Cooking instructions

Preheat oven to 400 F. Warm a small skillet over medium heat.
cooked chicken thigh meatonionolive oilground cinnamonground ginger
Add olive oil, then cook onion 3-4 minutes until soft. Add shredded chicken, cinnamon, ginger, salt, and pepper; cook 1-2 minutes.
egglemon juicefresh parsley
Stir in beaten egg and cook, stirring, until just set into soft curds. Remove from heat and mix in parsley and lemon juice.
filo dough sheetsolive oil
Brush a small baking dish or oven-safe bowl with a little oil. Layer half the filo sheets, brushing lightly with oil between layers.
cooked chicken thigh meatfilo dough sheetsolive oil
Add the chicken filling, then top with remaining filo sheets, tucking edges in. Brush top with remaining oil.
powdered sugar
Bake 15-18 minutes until deeply golden and crisp. Rest 5 minutes, then dust lightly with powdered sugar before serving.