[{"type":"span","children":[{"text":"Join now"}]}]

Join from $25/month*!

*On selected 6 month plans only. Min. cost (Core) NZ$150. Offer ends 25/05/24. See terms.
Photo of Moroccan chicken filo pie by WW

Moroccan chicken filo pie

Total Time
1 hr 10 min
15 min
55 min
Combine sweet and savoury in every mouthful of this Moroccan masterpiece.


Olive oil

1 tbs

Chicken thigh, skinless, raw

480 g, (buy 4 fillets, or 600g)

Red onion

1 medium, thickly sliced

Fresh ginger

1 tbs, grated


2 clove(s), crushed

Ground cumin

1 tsp

Ground turmeric

½ tsp

Ground cinnamon

2 tsp

Butternut pumpkin

500 g, coarsely chopped

Chicken stock

½ cup(s), (125ml) reduced-salt

Fresh coriander

½ cup(s), coarsely chopped

Raw almonds

2 tbs, slivered, toasted

Icing sugar

2 tsp

Filo pastry

8 sheet(s)

Oil spray

9 x 3 second spray(s)


  1. Preheat oven to 200°C. Lightly spray a 20cm-round (base measurement) shallow cake tin with oil. Line a baking tray with baking paper.
  2. Heat the oil in a non-stick frying pan over high heat. Cook chicken, in 2 batches, for 3 minutes or until browned. Transfer to a bowl.
  3. Add onion, ginger and garlic to pan. Cook, stirring, for 5 minutes or until onion softens. Add cumin, turmeric and half the cinnamon and cook, stirring, for 1 minute. Return chicken to pan with pumpkin and stock. Bring to the boil. Reduce heat to medium-low and cook, covered, for 5 minutes or until pumpkin is slightly tender. Uncover and cook for 5-7 minutes or until pumpkin is tender and liquid is almost absorbed. Set aside to cool. Add coriander and half the almonds.
  4. Finely chop remaining almonds. Combine with the remaining cinnamon and icing sugar in a bowl. Place 1 filo sheet on a clean work surface. Lightly spray with oil. Top with another filo sheet, turning slightly. Sprinkle with one-eighth of the almond mixture. Continue layering remaining filo with most of the remaining almond mixture, spraying filo sheets lightly with oil and turning slightly to form a star shape. Line prepared tin with filo stack, allowing pastry to overhang.
  5. Spoon chicken mixture into the pastry. Fold the pastry edges over the filling to enclose. Bake for 15 minutes or until lightly golden. Invert the pie onto the prepared tray. Sprinkle with remaining almond mixture. Bake for a further 15 minutes or until golden. Sprinkle with the icing sugar mixture. Cut into wedges to serve.


SERVING SUGGESTION: 500g packet frozen broad beans, steamed and peeled, tossed with 250g chopped cherry tomatoes and ½ cup fresh mint leaves, torn.