Get a food processor: combine in it the almonds with 3 tbsp sugar and 3/4 tsp cinnamon.
Process them until they are finely chopped.
Place the rest of the butter in a small saucepan and heat it until it melts.
Coat the inside of a 12 inches round baking pan with some melted butter. Lay in it a sheet
of phyllo then coat it with some melted butter.
Place another sheet on top with half of it laying on the bottom sheet and the other one
dangling from the side. Brush it with butter as well.
Repeat the process like your making a pinwheel of phyllo dough with 6 more phyllo
sheets.
Pour the shredded chicken mix in the middle and spread it to cover the bottom of the pan.
sprinkle the almonds mix on top.
Fold the dangling sides of the phyllo sheets to the middle of the pan, each one at a time
while brushing them with butter to until you use all the sheets and cover the filling.
Lay the 6 of the remaining phyllo sheets on top in the shape of a pine wheel leaving them
dangling on the sides.
Lay the last one on top then tuck the dangling edges in the sides of the pan surrounding
the pie while brushing them with butter.
Place the Bastia in the oven and cook it for 22 min until it becomes golden brown and
crunchy. Allow it cool down slightly then serve it with some cinnamon and powdered
sugar on top.
