Pastilla is the Moroccan layered pastry traditionally filled with spiced meat, almonds, and eggs.
Pastilla, also spelled bastilla or bisteeya, is made with thin warqa pastry sheets. A classic version combines cooked pigeon, or more commonly chicken in modern recipes, with eggs thickened into a savory layer and sweetened, spiced almonds. Cinnamon and powdered sugar are often used as a finishing contrast.
The dish reflects the interaction of North African, Arab, and Andalusian culinary traditions. Its combination of savory meat, warm spices, nuts, and sweet decoration is one of its defining features.
Pastilla is often served at celebrations and formal meals. Seafood versions also exist, but they should not be confused with the traditional poultry preparation. The pastry is different from briouat, which is usually smaller and folded into individual triangular parcels.