Chicken Pastilla

Brown chopped onion, grated ginger, cinnamon, and sugar in hot oil. Season with salt and pepper. Add cooked, chopped chicken thighs. Pour in chicken stock. Stir in 2 beaten eggs. Cook for 15 minutes. Add sliced almonds. Let cool. In round cake pan, brush 4 sheets of filo dough with butter and place in bottom of pan. Add 1/2 the chicken mixture. Add 4 more sheets, then add rest of chicken mixture. Top with 2 sheets of filo dough and fold in edges. Brush top with melted butter. Bake in oven at 425 degrees for 15 minutes. Remove from oven, turn over and brown bottom for 10 more minutes in oven.