Pear and Chicken Bastilla

Makes 12 Servings


  • 1 can (15 oz.) Pacific Northwest Canned Pears in juice
  • 2 Tbsp. vegetable or olive oil
  • 1-1/3 cups chopped onions
  • 4-6 tsp. Garam Masala spice blend
  • 2-4 tsp. minced garlic
  • 1 lb. ground chicken
  • 1 Tbsp. tomato paste
  • 2/3 cup dark seedless raisins
  • 1/3 cup toasted pine nuts or pistachios
  • 1/3 cup chopped fresh cilantro
  • Cracked black pepper and salt, to taste
  • 12 filo sheets
  • Unsalted butter, melted or vegetable oil, as needed
  • Yogurt Dressing

    Drain pears reserving juice for other uses. Dice pears and set aside. In skillet, heat oil over medium-high heat; add onions and sauté 3 minutes. Stir in spice blend and garlic; continue cooking 1-2 minutes. Mix in ground chicken and cook 4-6 minutes or until chicken is cooked through and starts to brown. Remove from heat and cool. Stir in tomato paste to blend. In a bowl, toss together diced pears, raisins, nuts and cilantro. Stir in cooled chicken. Season to taste. Preheat oven to 375F. Butter each filo sheet and fold in 1/2. Fold in 1/2 again. Press filo into muffin tins. Fill with about 1/3 cup chicken mixture. Repeat with remaining filo and filling. Bake 15-18 minutes or until golden brown. Serve each cup with a dollop of Yogurt Dressing.

    1 cup low-fat, plain Greek yogurt
    3 Tbsp. chopped fresh mint
    2 Tbsp. chopped fresh cilantro
    Salt and Pepper to taste
    In a bowl, whisk together all ingredients. Place in a covered container and refrigerate at least 1 hour or until ready to use as directed.

    NUTRITION (Per Serving)
    Calories: 350
    Total Fat: 160
    Cholesterol: 65mg
    Sodium: 360mg
    Total Carbohydrate: 34g
    Dietary Fiber: 3g
    Protein: 15g
    Vitamin A: 6%
    Vitamin C: 6%
    Calcium: 6%
    Iron: 10%