Prepare the Mushroom Filling: Gently wipe the mushrooms clean with a damp paper towel and chop them into medium-sized pieces.

In a large skillet over medium heat, melt 6 tablespoons (90 ml / 3 fl oz) of butter.

Add the minced onion, ½ teaspoon of the cinnamon, pepper, ginger, and turmeric.

Sauté for 1 minute until fragrant.

Add the chopped mushrooms and cook for about 5 minutes, until they release their juices. Use a slotted spoon to transfer the mushrooms to a platter, leaving the liquid in the skillet.

Cook the Eggs: Add the lemon juice to the skillet with the mushroom juices and bring to a bubble.

Pour in the beaten eggs and cook, stirring constantly, as if making scrambled eggs.

Cook until they are moist but set—do not let them dry out.

Remove the eggs to a separate platter, season with salt, and let them cool completely.

Make the Spiced Almonds: Heat the oil in a small skillet over medium heat.

Add the whole almonds and toast, stirring frequently, until golden all over. Be careful not to burn them.

Transfer the toasted almonds to a food processor or blender. Pulse until finely chopped but not a fine powder.

Add the remaining 1½ teaspoons of cinnamon, ¼ cup of powdered sugar, and 2 tablespoons (30 ml / 1 fl oz) of the melted butter. Pulse again until everything is well combined.

Prepare for Assembly: Preheat your oven to 425°F / 220°C. Lay your stack of filo dough on a clean surface and cover it with a piece of wax paper, followed by a damp kitchen towel to prevent it from drying out. Have your melted butter and a pastry brush ready.

Layer the Filo Base: Lightly brush the bottom and sides of a 9-inch pie plate or round cake pan with melted butter. Lay one sheet of filo in the pan, gently pressing it to fit the shape and allowing the excess to hang over the edges. Quickly brush the entire surface of the filo with more melted butter.

Repeat this process with 4 more sheets of filo, layering and brushing each one.

Build the Pie: Spoon the cooked mushroom mixture evenly over the filo base.

Top this with the cooled scrambled egg mixture.

Finally, crumble the spiced almond mixture evenly over the eggs.

Enclose and Seal the B'stilla: Gather the overhanging edges of the filo and fold them over the filling to enclose it, maintaining the pie's round shape.

Place a fresh sheet of filo on top, draping it over the sides.

Brush it with butter.

Repeat with the last 2 sheets of filo. Carefully tuck all the overhanging edges underneath the pie to create a neat, sealed package.

Pour any remaining melted butter over the top and spread it evenly.

Bake to Golden Perfection: Bake for 15 minutes, or until the top is evenly golden brown.

Remove the pie from the oven.

Place a large cookie sheet over the top of the pie plate and carefully invert the B'stilla onto it.

Remove the pie plate. Return the B'stilla (now upside down on the cookie sheet) to the oven and bake for another 15-20 minutes, until the new top is golden and crisp.

Garnish and Serve: Carefully slide the finished B'stilla onto a serving platter.

Let it cool for a few minutes. Just before serving, dust generously with powdered sugar using a fine-mesh sieve. Create a decorative lattice pattern on top with a sprinkle of cinnamon.

Serve warm and enjoy!

Work quickly with the filo dough. It dries out in minutes, so always keep the sheets you aren't actively using covered with a damp towel.

Don't over-scramble the eggs. The goal is a moist, custardy texture, not dry crumbles. They will cook a bit more in the oven, so pull them from the heat when they are just set.