Name: Chicken-Filled Pastry (B'steeya)
Yield: Makes 10 servings
Ingredients: 3 tablespoons extra virgin olive oil, plus more for puff pastry; 2 pounds boneless, skinless chicken thighs; Kosher salt and freshly ground black pepper; 1 large onion, peeled and finely chopped; 2 cloves garlic, peeled and minced; 1/2 teaspoon freshly grated nutmeg; 1/2 teaspoon ground mace; 1 1/2 teaspoons ground cinnamon; 1/4 teaspoon ground cloves; 1/2 teaspoon saffron threads; 2 to 3 cups chicken stock, or canned low-sodium broth, as needed; 1/4 cup (1/2 stick) unsalted butter; 1/4 cup brown sugar; 3 tablespoons flat-leaf parsley, chopped; 3 tablespoons cilantro, chopped; 8 large eggs, lightly beaten; Olive oil, as needed; 10 sheets phyllo dough, defrosted if frozen; 1 cup almonds, toasted and coarsely chopped; Powdered sugar, as needed; Ground cinnamon, as needed

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mediterranean classics, check out the video classes.

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