Moroccan spiced pie

Prep: 1 hr, 30 mins Cook: 35 mins

More effort

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

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal987
  • fat66g
  • saturates15g
  • carbs82g
  • sugars13g
  • fibre7g
  • protein21g
  • salt1.64g
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  • 2 tsp each coriander and cumin seeds
  • 1 tsp paprika, plus extra for dusting



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

  • ½ tsp ground cinnamon



    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

    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



    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


    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


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

  • 6 tbsp clear honey
  • 225g pack fresh spinach



    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



    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 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



    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



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

  • 3 large sprigs mint, leaves chopped



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

  • 2-3 tbsp harissa paste


  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 (93)

ryansmilla's picture

I've made this twice at Christmas. The first time just for my husband and myself (and yes, it does freeze!), but the second time for guests. I was going to cook something different just for variety, but my husband begged me to make that pie again. It went down a storm with our guests and they went home clutching a copy of the recipe.

I agree though: Get ready shelled pistachios if you can.

shirleybeau's picture

made this when we had some friends round for dinner. people raved about this for days after and everyone wants me to make it again. worth the effort.

carmencoxon's picture

I made this receipe but was a bit worried about the fat content so I did a few things to bring it down. I only put about 2 tbs of oil into the humous and it was still very tasty. I also cut the nuts down and put in 50g of each and I still thought it was plenty. And I also fried and roasted the veg in a little less oil than recommended so I reckon I cut out about 150-200g of fat from the whole pie in the end. And it was very tasty. Also, there were no shallots in the whole of Oxford so I substituted with red onion and I thought it worked very well. Yum.

gangajay's picture

This is a great recipe. Although we're not vegetarian, this is now a fixture at Christmas dinner alongside the turkey. We've been making this every year since the recipe appeared in the magazine. The leftovers are also brilliant the next day.

thomas2's picture

Just delicious. will make again often, well worth the time it takes!

lisaprice's picture

Took a while to make, but i think you would get to know the recipe after few goes so it wouldn't take as long. My husband was very dubious and ready to go and get a chinese, but it was stunning. So many flavours, he even said it was better than the veggie version that M&S used to make. Might try and make half the amount next time as it was just for us and make 2 individual ones in yorkshire pudding tins instead.

beckym's picture

Made this on Boxing Day but with chestnuts instead of the other nuts and had to make shortcrust pastry for the top as when I opened the filo pastry it was mouldy. was well worth the effort though as it all got gobbled up

jessicajwilson's picture

Did this as the veggie alternative at Christmas and it went down a storm, even with the meat-eaters. So colourful and so many different flavours too. Didn't do the topping as i ran out of time but it was great as it was - the harissa sauce makes it.

fizpimperton's picture

really tasty and looks very impressive

mntracey's picture

oh just to add if you can buy ready shelled pistachios as otherwise your fingers are nearly falling off by the end of shelling but still well worth the effort

mntracey's picture

i made this last year for the xmas youth dinner at church as the veggie option and everyone loved it so much i'm making it again this year as well

betsy-iancordonbleu's picture

I haven't made it yet but I have veggies coming for Christmas so will definitely try it. Does anyone know if it will freeze?

kate8679's picture

delicious! - worth the work that goes into it


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