Method

• 1.
  Heat half the oil in a wide, deep-sided frypan over high heat. In 2 batches, add mince and cook, breaking up mince with a wooden spoon, for 3 minutes or until browned. Transfer to a plate and set aside. Repeat with remaining mince.
• 2.
  Heat remaining 2 tbs oil in same frypan over medium heat. Add chopped onion and garlic, and cook, stirring occasionally, for 5 minutes or until softened. Add ras el hanout and saffron, and cook, stirring constantly, for 1 minute or until fragrant.
• 3.
  Return chicken mince to frypan with stock, bring to a simmer and cook, stirring occasionally, for 15 minutes or until most of the liquid is absorbed. Pour eggs over chicken mixture and gently simmer, without stirring, for 2 minutes or until eggs start to set. Add pistachios, craisins, lemon and orange zest, and chopped herbs, and stir until combined.

• 4.
  Transfer to a heatproof bowl, stand for 20 minutes to cool slightly, then chill for 1-2 hours or until completely cooled.
• 5.
  Preheat oven to 180°C. Grease a deep 30cm x 40cm roasting pan.
• 6.
  Lightly brush 5 filo sheets with melted butter and stack on top of one another. Cover with a baking paper and a damp tea towel, and set aside. Repeat with remaining filo to make four 5-sheet filo stacks. Place the prepared pan with a short side facing you.
• 7.
  Place a pastry stack in bottom half of pan, short side facing you, allowing half the stack to overhang bottom edge of pan. Place a second stack in top half of pan, short side facing you and bottom edge slightly overlapping first stack, with excess overhanging top edge of pan. Place a third stack in pan with a long side of stack slightly overlapping long side of first stack and excess overhanging edge of pan. Repeat with fourth stack to completely cover pan.
• 8.
  Pour in chicken mixture and fold excess pastry over to enclose, scrunching corners slightly. Brush with butter and scatter with nigella seeds. Bake pastia for 1 hour or until golden. Stand for 15 minutes to cool slightly.
• 9.
  Meanwhile, toss sliced onion and lemon juice in a bowl. Set aside to pickle slightly.
• 10.
  Scatter pastia with pickled onion and extra mint and parsley leaves to serve.