Moroccan Chicken Pastilla (Bastilla)

Ingredients

• pastilla pastry sheets (or phyllo dough) 10 sheets
• boiled shredded chicken 500 g
• toasted ground almonds 1 cup
• ground cinnamon and powdered sugar 2 tbsp
• melted butter 4 tbsp

Instructions

1. 1

   Mix the shredded chicken with half of the ground cinnamon.

2. 2

   Layer the phyllo pastry sheets in a buttered baking dish, brushing each layer with melted butter.

3. 3

   Spread the chicken filling evenly over the pastry, top with the ground almonds, and cover with the remaining pastry layers.

4. 4

   Bake until golden and crisp, then dust the top with powdered sugar and cinnamon before serving.