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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.

Recipe by Cooking Light December 2014


Credit: Christopher Testani; Styling: Carla Gonzalez-Hart

Recipe Summary

40 mins
1 hr
Serves 12 (serving size: 2 pastries)


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • Combine almonds and 1 tablespoon sugar.

  • Preheat oven to 400°.

  • 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.

Nutrition Facts

114 calories; fat 2.7g; saturated fat 0.4g; mono fat 1.2g; poly fat 0.5g; protein 6g; carbohydrates 16g; fiber 1g; cholesterol 29mg; iron 1mg; sodium 132mg; calcium 33mg.