Ingredients
FOR FILLING: 
100 g pkg ground almonds, about 1 cup
2 tbsp butter
1 medium onion, finely chopped
4 cups shredded rotisserie chicken
1 cup chopped parsley
1/2 cup chopped cilantro
1 tsp cinnamon
1/2 tsp salt
3 eggs, beaten
1/2 cup icing sugar
FOR CRUST:
8 phyllo sheets
1/4 cup butter, melted
2 tsp icing sugar
1/4 tsp cinnamon
Instructions
- Position a rack in bottom third of oven. Preheat to 375F. Insert the base of a 9-in. springform pan lip-side down. Lightly spray bottom and inside edges with oil.
- Heat a large frying pan, preferably nonstick, over medium. Add almonds and stir often until toasted and golden, 5 to 7 min. Transfer to a plate. Melt 2 tbsp butter in same pan over medium. Add onion and cook until soft, 3 to 5 min. Add chicken, parsley, cilantro, cinnamon and salt. Season with pepper. Cook until heated through, about 2 min. Whisk eggs with 1/2 cup icing sugar in a medium bowl. Add to chicken mixture, stir together. Remove from heat and stir in almonds.
- Keep phyllo sheets in a stack. Lightly brush top sheet with melted butter. Remove from stack and lay it butterside up in prepared pan so that one end covers the bottom of the pan and the other end overhangs rim. Repeat with 7 more sheets of phyllo, rotating the pan so all sides are evenly covered in a circular pattern. Scoop chicken mixture into the phyllo-lined pan. Smooth top. Lift overhanging edges up toward the centre of the pan and fold to enclose filling. Lightly brush top with any remaining butter. Loosely lay a piece of foil overtop.
- Bake in bottom third of oven, removing foil after 20 min, until phyllo is deep golden and the tip of a knife inserted into centre of filling and held for 10 sec comes out hot, 25 to 30 min in total. Cool on a rack 10 min. Release springform ring and transfer to a serving plate. Stir 2 tsp icing sugar with 1/4 tsp cinnamon in a small bowl, then sift over warm bastilla. Use a sharp knife to cut into wedges.
