A delightful Moroccan-inspired chicken pie wrapped in crispy phyllo dough, perfect for a family dinner or special occasion.
In a large skillet, heat a small amount of butter and add the chicken, onion, and spices. Cook until the chicken is tender.
Stir occasionally to ensure even cooking and prevent sticking.
Remove the chicken from the skillet and shred it into bite-sized pieces.
Let the chicken cool slightly before shredding to avoid burning your hands.
In the same skillet, cook the eggs with the remaining liquid until set.
Stir gently to create soft curds.
Combine the chicken, cooked eggs, chopped herbs, and toasted almonds in a bowl.
Ensure the mixture is evenly combined for consistent flavor.
Preheat the oven to 375°F and prepare the pie pan by brushing it with melted butter.
Use a pastry brush for even butter distribution.
Layer the phyllo dough in the pie pan, brushing each layer with butter.
Keep the phyllo dough covered with a damp cloth to prevent it from drying out.
Spread the filling over the phyllo layers and fold the edges over the filling.
Press the filling gently to create an even layer.
Add additional layers of phyllo dough on top, brushing each with butter, and tuck the edges under.
Ensure the edges are sealed to prevent the filling from leaking.
Bake the pie in the oven until golden brown and crispy.
Check the pie halfway through baking to ensure even browning.
Let the pie cool slightly before slicing and serving.
Serve with a side of fresh salad for a complete meal.
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