Preheat the oven to 375F.

In a wide pan, heat 1 tablespoon of olive oil over medium heat. Add chicken thighs in a single layer and cook for 4-5 minutes per side, until cooked through and lightly browned. Remove and let cool slightly, then shred with two forks.

In the same pan, add sliced onions and sauté over medium heat until soft and golden, 12-15 minutes.

Return shredded chicken to the pan. Add walnuts, almonds, and raisins. Cook for 4 minutes, stirring often.

Add cinnamon, ginger, salt, pepper, date syrup, and 2-3 tablespoons of water. Stir to combine and cook until most of the liquid has evaporated and the mixture has thickened, about 4-5 minutes. Remove from heat and let cool completely.

Lightly oil a 9-inch pie dish or cake pan. Keep the phyllo sheets covered with a slightly damp kitchen towel so they don’t dry out. Lay 2 phyllo sheets on the bottom, letting the edges hang over the sides. Brush with olive oil.

Place 1 phyllo sheet so that half lies in the pan and half hangs over the edge. Repeat on the other three sides, brushing each with olive oil, so the four sheets overlap in the center.

Lay 2 more phyllo sheets flat in the center to create a total of 8 base layers, brushing the top layer with olive oil.

Spoon the chicken filling evenly into the center.

Fold the overhanging phyllo over the filling, brushing each layer with olive oil as you go.

Crinkle the remaining 6 phyllo sheets like accordions and lay them on top in a wrinkled pattern. Brush the top generously with olive oil.

Bake for 30-35 minutes, until golden brown and crisp.

Let cool for 10 minutes, then dust with powdered sugar and sprinkle with chopped pistachios. Serve warm.