Guinea fowl almond pastilla

1. Coat the guinea fowl with two tablespoons of olive oil, cinnamon, salt and pepper. Cook it in a covered casserole for 45 minutes in an oven preheated to 210?C (gas 7, 400?F) Let it cool down and then cut and bone it. Cut the meat into small cubes.

2. Beat the eggs and the sugar. Peel and finely chop the onions. Cook the onions in two tablespoons of olive oil in a large pan, without letting them brown. Add the guinea fowl, the two corianders, the cinnamon and the orange flower water. Season. Pour the eggs into the pan and continue cooking for 2 to 3 minutes while stirring. Put to one side

3. Butter the filo pastry sheets. Spread half the margarine in a pie dish. Sprinkle the grilled almonds and pour in the egg preparation. Fold the filo pastry sheets in towards the middle to close the pastilla. Cover it with the remaining filo pastry sheets, folding the edges underneath it to wrap it.

4. Cook the pastilla in the oven preheated to 180?C (gas 6, 350?F) for 20 minutes. Sprinkle the icing sugar and cinnamon before serving.

Alternative: only add 2 plain eggs to the meat, spread it on the filo, pastry sheets and pour the remaining 3 eggs beaten with the sugar.