Chicken B'stilla Roll

This is my first post so I'm not brave enough to submit one of my own efforts. This is, basically, a Jill Dupleix recipe from a recent delicious. magazine. I love B'stilla and this is a great, quick, easy way to make it. I use extra ginger & saffron - almost double. Hope you enjoy it:)

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 500  g  cooked chicken
• 1  hard-boiled egg, finely chopped
• 1  small egg, lightly beaten
• 2  tablespoons  chopped Italian parsley
• 2  tablespoons  chopped cilantro
• 1  tablespoon  preserved lemon rind, chopped (or grated lemon rind)
• 1  teaspoon ground ginger
• 1⁄4 teaspoon powdered saffron
• 1  tablespoon icing sugar, & extra to dust
• 1  teaspoon ground cinnamon, & extra to dust
• 1  tablespoon cornflour
• 2  tablespoons lemon juice
• 1  tablespoon  chicken stock or 1  tablespoon water
• 8  sheets phyllo pastry (refrigerated is easier to use than frozen)
• 100  g unsalted butter, melted

Directions

1. Preheat oven to 180°C.
2. Shred chicken meat & toss with both eggs, parsley, coriander, preserved or plain lemon, ginger, saffron, icing sugar & cinnamon.
3. Season with sea salt & freshly ground black pepper.
4. Combine cornflour, lemon juice, stock or water & toss with chicken mixture.
5. Lay 1 sheet of filo on a work surface & brush with melted butter. Lay another sheet on top & brush with the melted butter.
6. Repeat with all remaining filo, saving a little butter.
7. Arrange the filling in a sausage shape lengthways along one side of the pastry, leaving 4cm at either end.
8. Fold the ends over the filling then gently roll into a log shape.
9. Place, join side down, on a baking tray lined with baking paper & brush with reserved melted butter.
10. Bake for 30 mins or until golden.
11. Dust with extra icing sugar & cinnamon, cut diagonally into slices with a serrated knife & serve hot.
12. This goes well with Roast Vegies with Harissa, or with tabbouleh, smokey eggplant dip, hummous, pita bread etc.