Individual B'stila

~8 dozen; they freeze well

2 packages defrosted filo dough.
Melted butter or margarine
Powdered Sugar and Cinnamon

6 pounds of boneless, skinless chicken breasts.
1/2 t of saffron in 1/2 C hot water
2 teaspoon cinnamon (approx.)
2 teaspoon mixed Italian spices (approx.) parsley, basil, oregano,
etc.
1 teaspoon salt (or to taste)

4 large onions, chopped medium/small
1 tablespoon each olive oil and butter

1 dozen large eggs, beaten well
1 tablespoon butter
1 cup chopped fresh cilantro

2 cup whole almonds
3 tablespoon butter
3 - 6 tablespoon honey

In a large skillet or saute pan, saute chicken breasts in a small amount of olive oil. Sprinkle each side with the spices, and pour roughly 1/2 teaspoon of the saffron/water on each piece. Cover the pan and cook the chicken less than 5 minutes per side. Test for doneness by slicing into the thickest part--it should be quite golden in color. Continue the process until all the chicken is done. Shred the chicken, or cut into small (1/4 inch square) pieces and set aside in a covered bowl.

In the same pan, saute the chopped onions in what's left of the chicken juices and spices, adding a bit of butter and olive oil. Cook and stir until they're a soft caramelized brown. When done, mix into the prepared chicken.

Next dip almonds in hot water and slip skins. Chop into consistent small pieces. In the same skillet, brown the almonds in honey and butter, stirring constantly. Place in a small bowl and set aside.

Beat the eggs well, mix in the cilantro. Still in the same skillet, scramble the eggs with a bit of butter until they're just done. Place in a bowl.

Place a smooth dish towel on your counter and dampen another dish towel. Unfold the filo on the towel. Place the damp towel over the filo to keep it pliable. Arrange all the ingredient bowls around a good-sized breadboard. Working with two filo sheets at a time, place the rectangle with the 16 inch long side towards you. Carefully brush the top with melted butter, then cut vertically into 8 - 2 inch wide strips. Place a small amount of the chicken and onion mixture at a 45 degree angle at the base of each strip. Add an equal amount of the eggs and cilantro, cover with the almonds. Roll flag fashion in triangles up the strip. It will take 4 folds to completely encase the filling. Seal the seams with melted butter.

Repeat the process with two sheets of filo at a time. If you take a break, the ingredients keep well in the refrigerator, but don't try and refold the filo. Place the b'stila on a coated or buttered cookie sheet. Preheat the oven to 350oF. Paint each one with a little more melted butter, and bake for approx. 20 minutes, or until the filo turns golden brown. Check the bottoms and don't allow them to burn. Cool on a rack, dust evenly with powdered sugar through a fine mesh sieve. Dust again with a smaller amount of cinnamon.