Moroccan Filo Pie with Pigeon or Chicken and Almonds

Preparation info
  • Serves

    6 to 8

    as a main course
    • Difficulty


Appears in

By Joyce Goldstein

Published 1998

  • About

I have never met anyone who didn’t love bastilla at first bite. We have guests who ask us to call them whenever it is on the menu. Although this voluptuous pie is traditionally made with pigeon (squab), most people make it with the less expensive and more readily available chicken. If you like dark meat, by all means use the whole chicken. Most of the time we make the bastilla with chicken breasts which we always have on hand. The choice is yours.

The traditional pastr