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Chicken Phyllo Turnovers

Photo: Christopher Testani; Styling: Carla Gonzalez-Hart

Hands-on time 40 mins
Total time 1 hr

Serves 12 (serving size: 2 pastries)

This appetizer is based on bisteeya, a traditional Moroccan pastry that pairs savory, spiced meat and flaky phyllo with a dusting of cinnamon and powdered sugar. Make ahead: Freeze unbaked pastries for up to 1 month; bake frozen, unthawed pastries 5 additional minutes or until browned.


  • Cooking spray
  • 1 cup chopped onion
  • 1 teaspoon grated peeled fresh ginger
  • 3 garlic cloves, minced
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon black pepper
  • 1 1/2 cups water
  • 6 ounces skinless, boneless chicken thighs
  • 1 cinnamon stick
  • 1 large egg, lightly beaten
  • 1/4 cup chopped fresh parsley
  • 1/3 cup sliced almonds, toasted
  • 2 tablespoons powdered sugar, divided
  • 24 (14 x 9-inch) sheets frozen phyllo dough, thawed
  • 1/4 teaspoon ground cinnamon

Nutrition Information

  • calories 114
  • fat 2.7 g
  • satfat 0.4 g
  • monofat 1.2 g
  • polyfat 0.5 g
  • protein 6 g
  • carbohydrate 16 g
  • fiber 1 g
  • cholesterol 29 mg
  • iron 1 mg
  • sodium 132 mg
  • calcium 33 mg

How to Make It

  1. Heat a medium skillet over medium-low heat. Coat pan with cooking spray. Add onion, ginger, and garlic; cook 8 minutes, stirring occasionally. Stir in salt, turmeric, and pepper; cook 30 seconds, stirring constantly. Add 1 1/2 cups water, scraping pan to loosen browned bits. Add chicken and cinnamon stick. Bring to a boil; cover, reduce heat, and simmer 25 minutes, turning chicken occasionally. Remove chicken from pan.

  2. Increase heat to medium-high; cook 15 minutes or until mixture is reduced to 3/4 cup. Reduce heat to medium-low. Add egg to pan, stirring with a whisk. Cook 1 minute, stirring constantly (mixture will be curdled). Remove from heat. Stir in parsley. Finely chop chicken; stir into egg mixture.

  3. Combine almonds and 1 tablespoon sugar.

  4. Preheat oven to 400°.

  5. Place 1 phyllo sheet on a work surface (cover remaining phyllo to keep from drying); coat phyllo with cooking spray. Arrange another phyllo sheet over coated phyllo sheet; coat with cooking spray. Repeat once more for a total of 3 phyllo sheets. Cut phyllo stack lengthwise into 3 (3-inch-wide) strips. Spoon about 1 tablespoon chicken mixture onto 1 end of each strip; sprinkle with about 1 teaspoon almond mixture. Fold 1 corner of phyllo dough over mixture to form a triangle; keep folding back and forth into a triangle to end of strip. Place triangle, seam side down, on a baking sheet lined with parchment paper; cover to prevent drying. Repeat procedure with remaining phyllo, cooking spray, chicken mixture, and almond mixture. Lightly coat triangles with cooking spray. Bake at 400° for 20 minutes or until lightly browned. Combine remaining 1 tablespoon sugar and cinnamon; dust over pastries. Serve warm.