1. Season the guinea fowl and place, skin-side down, in a casserole over a medium-high heat. Fry for 5 minutes on each side (in batches, if needed), until golden; set aside on a plate.
2. Heat 25g butter in the pan until foaming. Fry the onion and garlic for 5-7 minutes, until soft. Stir in the spices and parsley stalks. Return the meat to the pan and add enough water just to cover (about 500ml). Cover and simmer for 20-25 minutes. Transfer the meat to a plate with a slotted spoon, cool and tear into pieces; discard the skin and bones.
3. Bubble the poaching liquid for 8-10 minutes, until reduced by 1⁄2, then take off the heat. Beat the ground almonds, egg and yolks together, then stir into the pan. Return to the heat and simmer for about 15 minutes, whisking often, until thickened. Mix in the honey, apricots, flaked almonds, guinea fowl and parsley leaves. Season and cool completely, discarding the cinnamon stick.
4. Preheat the oven to 200 ̊C, gas mark 6. Lay a sheet of filo on a work surface with the long edge facing you. Melt the remaining 75g butter and brush all over the filo, then lay another sheet on top, half overlapping the first above it. Brush with more butter and repeat, overlapping the sheets, until all the pastry is layered; a little butter should be left over for the top of the pastilla.
5. Place the filling along the filo edge nearest you, leaving a 2cm border. Fold the side edges over the filling, then roll tightly from the bottom, tucking in the sides as you go, until the filling is sealed. Lay on a parchment-lined baking tray; brush with the remaining butter.
6. Bake the pastilla for 20-25 minutes, until it is crisp and golden. Mix together the icing sugar and cinnamon, dust over the pie and scatter with dried rose petals, if liked.