Preheat your oven to 400F.

Thaw pastry sheets according to package instructions. Set aside and keep moist according to package instructions.

Shred rotisserie chicken, both white and dark meat, discarding bones and skin. Set chicken meat aside.

Toast almond flour in a small saucepan over medium heat until fragrant and lightly toasted, about 3-4 minutes. Set aside.

Mix the saffron threads with the water in a small bowl. Set aside.

Mince cilantro and parsley. Set aside.

Whisk together the chicken broth and three eggs. Set aside.

Grease a 9” springform pan with cooking spray and place on a baking sheet lined with parchment paper.

Melt butter in a small dish and set aside.

Heat the olive oil in a large skillet over medium heat. Add onions to pan and sautee until golden, about 8-10 minutes.

Add the ras el hanout, red pepper flakes, and saffron mixture to the pan, then cook another 1-2 minutes. Remove pan from heat.

Stir in the toasted almond flour, shredded chicken, egg mixture, cilantro, parsley, and salt and pepper to taste. Mix all ingredients until combined, then set aside.

Set up your workstation for layering the pie: Take the springform pan resting on the lined baking sheet, and set it near the pan with the chicken filling. Arrange your thawed phyllo dough nearby, making sure to keep the dough moist as directed. Place the melted butter and a pastry brush near nearby, as well.

Carefully brush one sheet of phyllo dough with melted butter. Once done, CAREFULLY lift up the buttered sheet AND the sheet beneath it, and GENTLY press the two sheets into the bottom of the springform pan, pressing the dough up along the sides of the pan if necessary. REPEAT THIS PROCESS ONCE MORE TO FORM THE BASE OF THE PIE.

Spread 1/3 of the chicken filling into the pan on top of the buttered phyllo dough.

Now, repeat the buttering-layering-spreading process TWICE more, allowing the corners of the phyllo dough sheets to hang over the edge of the pan.

Once the last layer of filling is in the pan, fold the hanging corners of the phyllo dough over the filling, making a kind of nest around the filling inside the pan. Then, repeat the buttering processing TWICE more, covering the filling completely with the last four sheets of phyllo dough. Be sure to tuck the sheet corners around the inside of the pan so that the filling is completely encased in dough.

Transfer the pie pan on the lined baking sheet to the oven and bake until dough is golden and filling is set, 30-35 minutes.

Remove baking sheet and pan from oven and let cool for about 15 minutes, then carefully unmold the springform pan from around the base.

Sprinkle the pie with the powdered sugar and cinnamon; serve while warm.