Use either two 9" round or four 6" round baking pans. I use the smaller pie pans and freeze a least one of them for another time. Keep in mind that you may end up utilizing all the egg or almond mixtures and have extra chicken mixture remaining. (So that it will not go to waste, I have created the Surprise Leftover Moroccan Shredded Chicken Salad recipe.)
For Video Instructions: Assembling the bastille is the biggest challenge. Step-by-step written instructions for assembly appear below. But if you are like me, you may prefer a visual guide. So after following my recipe for the fillings, here's where you can go... Please Google the YouTube video Cooking with Alia and fast forward to the 5-minute, 11-second spot where she begins to demonstrate how to layer the phyllo. I could not show it better myself. It is Episode 62, Moroccan Chicken Bastilla. The phyllo layering can be a bit complicated for those new to the process, and this visual is very helpful.
For Written Instructions: Line up five bowls side by side on a clean counter: chicken mixture, egg mixture, almond mixture (each with its own spoon), melted butter, and beaten egg yolk. Be sure to have your basting brush handy for the melted butter and egg yolk topping, and all other tools to scoop the other ingredients.
Grease your pan/s with some of the melted butter.
The next steps describe how to layer sheets of phyllo in the baking pan with filling in between. Very important: I cannot stress enough how quickly phyllo dough dries out. To avoid it from drying out in the assembling process, keep unused dough covered with a damp towel and remove each piece one-by-one as you use it, always replacing damp towel over the remaining dough.
Lift first sheet of phyllo, fold it in half horizontally and lay in center of baking pan. Fold second sheet in half and lay in pan so top edge is about an inch lower than top edge of sheet underneath (in other words, stagger the sheets), producing a little overhang. Fold third sheet in half and place it about an inch higher than first sheet, producing a little overhang on that side. Brush top sheet with melted butter.
Repeat the same folding procedure for the next three sheets, only this time you will lay the sheets so that they surround the baking dish on three sides. Place the top half of each folded sheet in the center of the baking dish, letting the other half drape over the edge and onto the counter. The idea here is to make a bottom crust strong enough to hold all the ingredients without separating or breaking. Butter entire phyllo in pan. At this point you can add the chicken mixture as the bottom layer. Cover chicken mixture with two or three more folded sheets of phyllo. Brush top sheet with melted butter.
Add egg mixture. Cover with two to three more folded sheets. Brush top sheet with melted butter.
Add almond filling. Bring the 4 side pieces of phyllo draped over the sides into the center of pan and brush top first with melted butter.
Now you will add 4 sheets of phyllo without folding them, as follows. Place one full sheet of phyllo on top, tuck edges in and under pie (inside of pan), and brush with melted butter. Repeat 3 times. On the third time, before brushing with melted butter, press down gently all over pie to make even. Then brush with thin layer of melted butter before moving on to the egg yolk.
Brush top of pie with egg yolk to produce a golden brown, crunchy crust. You may also brush over egg a drop of oil (optional).