• 1 Nutrave chicken breast
  • 1 leek
  • 1 onion
  • 1 carrot
  • 2 mushrooms
  • Almonds
  • Pine nuts
  • 1/2 teaspoon of ras el hanout spices
  • Salt
  • Pepper
  • Cinnamon
  • Ginger powder
  • 1 packet of filo pastry
  • Butter


Cut the vegetables into julienne strips and the chicken into thin strips. Sauté the leek and the onion in a pan with a little oil and, when they are transparent, add the chicken and the rest of the vegetables with the almonds and the pine nuts, season and add the spices.

When ready, put aside.
Turn on the oven to 185 degrees and prepare the pastilla with the filo pastry. Using around 5 sheets coated with butter, place the filling in the centre and wrap with the remaining part of the sheet, or place another sheet on top.

Bake for 35 minutes and  when warm, decorate with cinnamon and icing sugar.

Enjoy! These quantities are for two people.

Recipe sent by Inma Calvo