Moroccan Chicken Pie (Pastilla)

Heat 2 1/2 tablespoons oil in a saucepan and add onions. Cook over low heat until onions are soft and just begin to color, for about 30 minutes. Don’t forget to stir occasionally!

Meanwhile, fry almonds in a skillet using remaining 1/2 tablespoon oil, until lightly golden. Put on paper towels and chop coarsely.

When onions are ready, add ginger, cinnamon, and chicken. Season with salt and pepper. Cook for 15–20 minutes, until onions are pale gold. Add cilantro and mix.

Grease a round baking pan and place the filo sheet inside. Brush with melted butter and fit snugly inside the baking pan by pushing the sheet into the corners. The longer edges can hang over the sides. Repeat with 4 more filo sheets, placing every sheet slightly further around so that you have the dough drapes over the sides all around the pan. Brush all these sheets with butter, including all those ends that overhang.

Spread the chicken mixture evenly covering it with overlapping filo dough. Sprinkle with the almonds.
Lay another dough sheet over the top and brush it once again with butter. Lay the last filo sheet on top, but don’t brush this one with butter. Tuck the overhanging edges into the sides of the pan around the pie.

Preheat oven to 350°F. Mix egg yolk with a drop of water and brush the top of the pie with it. Bake for 35–40 minutes until the pie is puffed up.

Dust the top of the pie with the confectioner’s sugar and cinnamon. Serve!