Bestila (Pastilla, Bastilla, Bisteeya, Bstilla, B’stilla) is a Moroccan pie traditionally using squab (pigeon). Squab was unavailable here, so I used chicken. It is a savory pie with a hint of sweetness from the sugar topping and almonds. In Morocco, Warqa, a slightly thinner type of phyllo, is used to wrap the pie. If you can’t find warqa and don’t want to make your own, phyllo can be substituted.
More information on Bestila.
Bestila is made for special celebrations and this is reflected in the preparation involved to create the pie. This is definitely one of the more labor intensive dishes I have made. I put it together on a weekend when Chad was available to entertain Evan. The work was worth it. This was a completely new dish to me. I love the combination of slow cooked chicken with the buttered phyllo sheets, almonds, and sprinkling of cinnamon sugar.
I used a 9 inch springform pan. This made for easy removal after baking, but the high sides made it difficult for me to keep the phyllo separate.