• 12-15 sheets fillo dough
• Salt and pepper to taste
• One 3-pound chicken
• 3 onions, finely chopped
• 1 cup vegetable oil or parve margarine, melted
• 1 tbsp fresh coriander, finely chopped or 1 tsp dry coriander
• ¼ tsp turmeric
• 1¼ tsp cinnamon
• 1 tsp ground ginger
• Pinch of saffron in ½ cup warm water
• ½ tsp allspice
• 2 cups water (or more)
• 12 ounces blanched almonds
• 2 tbsp sugar
• 8 eggs, beaten
• Confectioners' sugar and cinnamon for garnish

1. About 2 hours before starting, remove the fillo from the freezer, but keep tightly covered.
   
   
2. Salt and pepper the chicken. Brown in its own juices in a heavy skillet. Remove to a plate. Add the onions and parsley to the skillet. Sauté in 2 tbsp vegetable oil or margarine until golden, stirring frequently.
   
   
3. Return chicken to the skillet and add coriander, turmeric, 1 teaspoon cinnamon, ginger, saffron in water, allspice, and 2 cups water or more if you think it is needed. Bring to a slow boil. Cover and simmer about 45 minutes, or until the chicken is done.
   
   
4. Meanwhile, sauté the almonds in 4 tbsp oil until brown. Remove to dry n paper towels. When cool and dry, chop coarsely and combine with the sugar and the remaining ¼ teaspoon cinnamon.
   
   
5. If you are going to cook the pastilla immediately, preheat oven to 375 degrees F.
   
   
6. When chicken is done, remove from pot and let cool.
7. If you wish, skim off some of the fat from the sauce and leave sauce over small flame to reduce the stock to about 1½ cups.
   
   
8. When the chicken is cool, debone it and , using your fingers, break it into small chunks, about ¼ inch each. (Except for very fatty parts, use the entire chicken.) Place on a plate.
   
   
9. When the sauce is reduced, slowly add the beaten eggs and stir for a minute or two until eggs become custardlike. Do not let the sauce become too dry.
   
   
10. You can assemble the pie several ways, using either a round quiche pan or a 9 X 13-inch Pyrex pan. Brush oil on the bottom of either pan you use.
    
    
11. Rectangular method: Place 1 fillo sheet in the pan and brush with oil. Repeat with 5 more sheets. Over them, spread ½ the nuts, ½ the egg mixture, all the chicken the remaining egg mixture, and the remaining nuts. Cover with 5-6 sheets of fillo, again brushing with oil each time. Fold over any loose ends and brush the tops with oil. Take a last leaf of fillo, fold under so that it neatly covers the pie, and brush with oil. (You can also layer the fillo between the different foods.)
    
    
12. Cicular method: Place 1 sheet of fillo in the middle of the quiche pan. Brush with oil and then repeat with 5 more fillo sheets, moving thepan a bit so that the fillo fans the entire pan. Fold 2 pieces of fillo and place in center. In a circle 9 inches in diameter, sprinkle ½ the almonds on top, then ½ the egg mixture, all the chicken, the  remaining egg mixture and finally the remaining almonds. Cover with the extended edges of the 6 fillo sheets, brushing the edges first. Seal down, then place 2 more sheets of fillo on top; fold over and seal underneath, so that an enclosed circular crust is formed.
    
    
13. Bake the pie 30-45 minutes, until top is evenly browned. When ready to serve, sprinkle the top with confectioners' sugar and cinnamon, almonds, or both, in crisscross fashion over the entire pastilla.

Note: If preparing in advance, do steps 1-12, cover with aluminum foil, and freeze. Remove a few hours before cooking and cook as normal (perhaps baking a bit longer).