Moroccan spiced pie

Moroccan spiced pie

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(62 ratings)

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Cooking time

Prep: 1 hr, 30 mins Cook: 35 mins

Skill level

Moderately easy

Servings

Serves 6

The perfect showpiece to your Christmas Day meal - and it's suitable for veggies

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
987
protein
21g
carbs
82g
fat
66g
saturates
15g
fibre
7g
sugar
13g
salt
1.64g

Ingredients

  • 2 tsp each coriander and cumin seeds
  • 1 tsp paprika, plus extra for dusting
  • ½ tsp ground cinnamon
  • 150ml/¼ pint olive oil
  • 900g squash, peeled and cut into small chunks (about 2cm)
  • 12 shallots, quartered
  • 4cm/1½ in piece root ginger, finely chopped
  • 140g whole blanched almonds
  • 140g shelled pistachios
  • 75g pack dried cranberries
  • 6 tbsp clear honey
  • 225g pack fresh spinach
  • 400g can chickpeas, drained and rinsed
  • 2 garlic cloves
  • 1 tsp ground cumin
  • 3 tbsp lemon juice
  • 4 tbsp chopped fresh coriander
  • 100g butter
  • 8 large sheets of filo pastry
  • lemon wedges to serve

For the harissa yogurt sauce

  • 200g carton Greek yogurt
  • 6 tbsp milk
  • 3 large sprigs mint, leaves chopped
  • 2-3 tbsp harissa paste

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Method

  1. Preheat the oven to fan 180C/ conventional 200C/gas 6. Dry fry the seeds briefly in a small pan over a medium heat until toasty – don’t let them burn. Grind coarsely using a pestle and mortar (or a bowl and the end of a rolling pin), then mix in the paprika, cinnamon, 1⁄2 tsp salt and 4 tbsp oil. Tip the squash into a roasting tin, pour over the spiced oil and toss. Roast for 20 minutes.
  2. Meanwhile, heat 2 tbsp of oil in a frying pan, add the shallots and cook, stirring, until they start to brown. Stir in the ginger and 100g/4oz each almonds and pistachios.When brown, toss in the cranberries, 2 tbsp honey, and the spinach so it wilts. Take off the heat and stir into the squash, when it comes out of the oven. Set aside.
  3. In a food processor, whizz the chickpeas with the garlic, cumin, remaining oil, lemon juice, 2 tbsp water and salt and pepper to make houmous. Stir in the coriander.
  4. Melt the butter in a small pan. Put a loose-bottomed 28cm quiche tin on a baking sheet and brush with some butter. Keeping the filo covered with a damp cloth so it doesn’t dry out, lay one sheet over half of the tin so that it hangs over the edge by about 10cm. Lay another sheet on the other side, so it overlaps the first in the centre and hangs over the opposite edge. Brush with butter. Lay two more filo sheets in the opposite direction in the same way and brush with more butter.
  5. Build up two more layers in this way, so you use a total of eight sheets of filo. Pile half the squash mixture in the centre of the pastry. Spread over the houmous and then the rest of the squash mixture.One at a time, bring the edge of each filo sheet up to the centre to cover the filling, creating voluptuous folds as you go. Brush carefully with more butter. (If making a day ahead, cover now with cling film and chill. To reheat, remove the pie from the fridge, heat the oven, then bake for 35-40 minutes.)
  6. Bake for 30-35 minutes, until crisp and golden. Just before the pie is ready, reheat any remaining butter in the pan, tip in the rest of the nuts and fry until golden. Spoon in the 4 remaining tbsps of honey and, when it melts, take off the heat and pour over the pie. Serve with Harissa yogurt sauce (mix the yogurt and milk together to make a thin sauce, stir in the herbs and season. Swirl in harissa to taste) and lemon wedges.

Recipe from Good Food Vegetarian Christmas magazine, December 2006

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Comments

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casspro's picture

OMG made this last night for the whole family...trying to cut down on meat everynight. Loved by all 5 of us and some left for son's lunch. I added kidney beans just for extra protein and served with a healthy green salad.

i_like_food's picture

Followed pretty much to the letter apart from reduced almonds and added some pine nuts. It was really special. It looks and tastes like a celebration dish.

lilbourney's picture

Bloody amazing! A real treat. To the credit of the recipe, friends still talk about it a year on.
Are there really 66g of fat in it though? Hope not!

bederudd's picture
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Absolutely fab! Even my meat loving friends were more than pleased with it. It does take the time stated so make sure you plan accordingly. This recipe will be reused!

stellacsg's picture
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Reduced the amount of nuts and honey and didn't do the topping as I ran out of time, used pumpkin in place of squash, otherwise followed the recipe and it turned out perfectly. Yum!

emmaramm's picture
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The best recipe Ive tried, very nice, well worth the effort.

bluevalkyrie's picture
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I have used this as a veggie main for dinner parties, and as the herbivore's option for Christmas dinner - can also easily be made vegan by subbing the honey for maple syrup, and choosing vegan pastry. I think I will try adding some chilli next time, as some heat might be nice, but this always goes down a treat as is.

Frantic Flapjack's picture
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Disappointed with this. Tried it as the vegetarian alternative on Christmas Day. It took an awfully long time to make and I don't think the end result was worth it. There were so many ingredients too. It felt like eating a pie with 3 different fillings all mixed together. Quite unpleasant.

bettercook's picture
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Forgot the stars! Deserving of all five! As well, I added 1 1/2 times the spices when roasting the squash. It gave it such flavour. I also wondered if one could make individual pies, wrapping the filling/hummous with one or two pieces of phyllo. They'd look stunniing on a plate.

bettercook's picture
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I made this for friends yesterday and the raves continue coming. It took longer than I had planned but well worth the effort and had great presentation. I'm sure the prep time will be shortened now I know the steps involved. I was a little short on squash so added some sweet potato. Worked well. But I won't be preheating my oven so early on as stated in the instructions. In my case, that would have been a day and a half earlier.

margaret123456's picture

Made this on several occasions for veggies and non veggies and it has always been well received. It is worth all the preparation especially as it can be made the day before and kept chilled in the fridge. VERY Yummie and VERY impressive! Try it soon and enjoy!

andies's picture

I made this a couple of Xmas's ago and it was devoured with amazing compliments, so am making again this year. I found the process to be easy to follow, (it is good to know that it can be done earlier though). It looks fantastic on the plate and I am hungry just thinking of it now!
I see quite a few others are asking as to what everyone is serving with it - would be interested to hear from others, as I need to mix up a bit this year - meat/fish/vege options with sides etc that "go together" (if possible).

lentils248's picture
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Took quite a bit of time and effort to make but it was so delicious on Xmas day. THe whole family loved it and it was appreciated by meat eaters too. Sauce really made it. Worth the effort for a special occasion.

geetee's picture
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Earlier on in the year, I was looking for a vegetarian celebration dish for a special occasion. Found this, and gave it a go. It is the best Vegetarian recipe I have ever tried ! It is delicious, went down a treat with vegetarians and non-veggies too !
Am making it for again as a Christmas alternative alongside the Turkey.
One of my most favourite recipes ever !

1947heather's picture

Please what veg would you serve with this and can you freeze it...before or after cooking

lilbourney's picture

So tasty, everyone loved this. The friends I cooked it for still mention it a year later!

Can it really contain nearly 1000cal and 66g fat per serving though? Please tell me that's a mistake...

markwg's picture
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Easy to do once you're used to it. This is a fantastic meal that has all my meat eating friends asking for the recipe. Great for dinner parties.

dorothyd's picture
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Wonderful. Guests gave wonderful reviews about this dish. The taste was super, one one vegetarian guest but other guests really enjoyed the dish. This will go down as one of my favourites in the future. Easy to prepare and the flavours all combined to make an excellent dish. Harissa sauce was so good with it. Really brought this dish together.

bumblebee2010's picture
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Absolutely Delicious! First made this as a vegetarian options for Christmas Dinner. It went down a treat and even carnivores had second helpings! Subsequently made this for special dinners and has always been well received. Definitely worth all the effort!

buster54's picture

We call this "Eight Hour Filo Pie" in our house as it takes ages to prepare, especially as I haven't got a processor or anything, but well worth the effort!! I am making it for Easter for my Veggie children. Will leave out the cranberries.

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