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Moroccan spiced pie

Moroccan spiced pie

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(75 ratings)

Prep: 1 hr, 30 mins Cook: 35 mins

Moderately easy

Serves 6
The perfect showpiece to your Christmas Day meal - and it's suitable for veggies

Nutrition and extra info

  • Vegetarian

Nutrition per serving

  • kcalories987
  • fat66g
  • saturates15g
  • carbs82g
  • sugars13g
  • fibre7g
  • protein21g
  • salt1.64g
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Ingredients

  • 2 tsp each coriander and cumin seeds
  • 1 tsp paprika, plus extra for dusting

    Paprika

    pa-preek-ah

    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • ½ tsp ground cinnamon

    Cinnamon

    sin-ah-mun

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 150ml/¼ pint olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 900g squash, peeled and cut into small chunks (about 2cm)
  • 12 shallots, quartered

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 4cm/1½ in piece root ginger, finely chopped
  • 140g whole blanched almonds

    Almond

    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

  • 140g shelled pistachios
  • 75g pack dried cranberries

    Cranberry

    A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…

  • 6 tbsp clear honey
  • 225g pack fresh spinach

    Spinach

    spin-atch

    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 400g can chickpeas, drained and rinsed
  • 2 garlic cloves
  • 1 tsp ground cumin

    Cumin

    q-min

    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • 3 tbsp lemon juice
  • 4 tbsp chopped fresh coriander
  • 100g butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 8 large sheets of filo pastry
  • lemon wedges to serve

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

For the harissa yogurt sauce

  • 200g carton Greek yogurt
  • 6 tbsp milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 3 large sprigs mint, leaves chopped

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 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.

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Comments, questions and tips

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Comments (91)

luxexpat's picture
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I made this for vegan guests over Christmas. It did take a long time to prepare but was worth it. Leftovers tasted even better the next day.

Bridgy1965's picture

This is an amazing pie. All our guests were really impressed & I will definitely make it again. Superb & it would be a winner for any vegetarian or meat eater alike. Worth the extra effort of more straightforward filo pie recipes. You must try this!

mandy weller's picture
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This is one of the best recipes I've ever made. It is a delicious combination of flavours and textures, and looks stunning. Very discerning guests from America who are vegetarian raved about it from the first bite and insisted on having the recipe. Noting that others had commented that a large pie tends to collapse when cut, I determined to make individual ones. This worked really well in 10cm flan tins ( the 12cm size was a bit too big for an individual pie). 2 sheets of filo cut into quarters did the trick, with a little bit of pulling away excess when bringing the leaves up over the filling. Cooked them for approx 30 mins. I had made the full amount of filling and had quite a lot left over after making 6 individual pies ( I am hoping the rest will survive freezing to make more ). I used ready-made hummous, and did not add the extra honey and nuts ( tried on one and found it too sweet) Also completely forgot to make the harissa sauce, but really did not miss it . I absolutely recommend this recipe. M W

MichaeltheGreat's picture
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Really tasty meal - I am allergic to nuts, so replaced them with red lentils.

Highly recommend!

evil_angelwings's picture

That's a great tip I'm definitely going to try out! I'm not allergic to nuts but I am a cheapskate!

lizziespain's picture

Made this yesterday for a group of friends and everyone loved it - said it transported them back to holidays in Morocco. Had a bit of squash stuffing left over which I made into mini samosas with the filo and froze. I would add a bit more salt to the stuffing, otherwise delicious.

diggsy's picture
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I've made this many times and it is a guaranteed showstopper. It works as a single centrepiece, but also for starters as individual pies using a muffin tin.

pashton's picture

Has anyone frozen this pie? Does it freeze well? thanks

Yogabird's picture

This is lovely. I made two with the ingredients and put it into 2 smaller flan dishes as I didn't have the right sized tin. I replaced the almonds with cashews and added some smoked paprika. Extra mint and less harissa made the sauce better for me. Bewarre though - it does take AGES! But was delicious.

spiridussha's picture
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Great textures and tastes. Although, I'll use a little less honey next time, some chilli and bake less the squash. If it wasn't for the spinach and shallots I would have thought i'm having a dessert. I would definitely try it again!

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.

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Questions (6)

fionnamorgan's picture

I'd like to make this dish for a vegan dinner party. How could I substitute the butter when preparing the filo? Would coconut oil do the job does anyone know?

goodfoodteam's picture

Hi fionnamorgan thanks for you question you should be ok to use a flavourless oil, such as vegetable oil for the filo sheets. Coconut oil might be a bit overpowering. Hope this helps, let us know how it goes. 

fionnamorgan's picture

Would like to serve at vegetarian dinner party, what could I serve with?

goodfoodteam's picture

Hi Fionna. How about serving it with this delicious couscous? http://www.bbcgoodfood.com/recipes/2837667/golden-couscous-with-apricots-and-crispy-onions Thanks and enjoy!

bazjane's picture

Could I freeze this ahead of cooking?

goodfoodteam's picture

Hi there. Yes you could freeze the pie, before baking, defrost at room temperature then bake as directed in the recipe.

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