Moroccan spiced pie

Moroccan spiced pie

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

Difficulty and servings

Moderately easy

Serves 6

Preparation and cooking times

Preparation time

Prep 1 hr 30 mins

Cook time

Cook 35 mins

Vegetarian

Vegetarian

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.

Per serving

987 kcalories, protein 21g, carbohydrate 82g, fat 66 g, saturated fat 15g, fibre 7g, sugar 13g, salt 1.64 g

Recipe from Good Food magazine, Vegetarian Christmas 2006.

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Latest comments and suggestions

Results 41-60

  • Binder photo Anouska

    07 February 2010

    Anouska rated this recipe

    5 stars

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  • Binder photo Caz_She

    24 March 2010

    Caz_She rated this recipe

    4 stars

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  • Binder photo Purity

    29 April 2010

    Purity rated and commented on this recipe

    5 stars

    If you want lots of ooh's, aah's and this-is-fantastic's, this is for you. Well worth the effort - and it was delicious cold the next day with a green salad. Will try individual parcels next time.

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  • Binder photo snoz64

    16 June 2010

    snoz64 rated and commented on this recipe

    5 stars

    Did this for the veggie element of the family for Christmas only to find everyone wanting it! Now do it for everyone instead of roast on occasion. Well worth the expense and effort and loved by all members of the family. Looks impressive and tastes/smells gorgeous. Did exactly as in recipe and haven't needed/wanted to change a thing.

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  • Binder photo jdr

    03 August 2010

    jdr rated and commented on this recipe

    4 stars

    Unique non-dairy veggie recipe (sometimes hard to find). Takes a bit of effort but worth it. Only had puff pastry one of the times I made it and it worked fine.

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  • Binder photo jdr

    03 August 2010

    jdr commented on this recipe

    I also should mention - saves a bit of time if you use store bought houmous - you can skip step 3.

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  • Binder photo twohooter

    10 October 2010

    twohooter rated and commented on this recipe

    5 stars

    Well worth the effort - absolutely delicious and a real crowd pleaser. Just as nice served cold the next day!!

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  • Binder photo kat_cco

    01 November 2010

    kat_cco rated and commented on this recipe

    5 stars

    Absolutely fantastic! I made it for a party and everyone, veggies and meat eaters, loved it. The recipe looks more complicated than it was, I made ahead as suggested and it worked perfectly.

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  • Binder photo zaz

    02 November 2010

    zaz rated and commented on this recipe

    5 stars

    amazing

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  • Binder photo galeboo

    06 December 2010

    galeboo rated this recipe

    5 stars

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  • Binder photo Christien

    22 December 2010

    Christien rated this recipe

    5 stars

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  • Binder photo Mags Wallace

    26 December 2010

    Mags Wallace rated and commented on this recipe

    4 stars

    Made this for Xmas dinner and four of us barely managed half of it! It is quite time consuming to make so leave yourself plenty time and if I make it again I think I would use chestnuts instead of the almonds or pistachios. Looks very festive.

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  • Binder photo Maggles

    26 December 2010

    Maggles commented on this recipe

    I had some relatives visiting who I had not seen for a long time - veggie amongst them and I wanted something different. This dish is just FAB U LOUS!

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  • Binder photo Maria Budgen

    16 January 2011

    Maria Budgen rated and commented on this recipe

    5 stars

    Impressive dish, which I made for vegans joining us for Sunday lunch (alongside a roast chicken!). Substituted the homemade hoummous for Tescos lemon & coriander houmous which worked well and saved time, and decided to omit the cranberries. My vegan friends don't eat honey so also substituted that for watered down golden syrup in half quantity. Didn't quite buy enough almonds so for the topping added some pine nuts with the remaining pistachios which looked good. Used a 9inch springform cake tin which was perfect - no sticking. Recipe came out like the pic - also same cooking time, unlike many GF cake recipes. All the non-veggies ended up tucking in to it and enjoying it too. Will definitely make again in the future.

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  • Binder photo Dom

    30 January 2011

    Dom rated and commented on this recipe

    5 stars

    This is absolutely amazing, it took a while to make but it can be made in advance which I'd recommend. It's quite large and comfortably served 6 large portions. The flavours are amazing and it provided a real centre piece to a Moroccan themed dinner party. It was tasty enough that the meat eaters didn't miss the meat!

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  • Binder photo Lucyf

    09 March 2011

    Lucyf rated and commented on this recipe

    5 stars

    Really tasty! Not difficult at all. Brilliant!

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  • Binder photo Paul

    23 March 2011

    Paul commented on this recipe

    Absoultely superb. Had this cooked for me by one of my friends and will definately make this myself.

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  • Binder photo Scumpty

    26 June 2011

    Scumpty commented on this recipe

    Cooked this last night for veggie friends. It take a bit of time in the kitchen, (and the price of shelled pistachios is shocking!), but it was worth it as it was absolutely delicious!

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  • Binder photo SirCrouton

    10 July 2011

    SirCrouton rated and commented on this recipe

    5 stars

    Absolutely delicious! Although we changed the recipe a bit... Used about 800gr of carrots (cooked soft first before roasted) and a courgette instead of the squash. Also after 35 min of baking the pie we drizzled over the honey/nuts/butter sauce and baked it for another 12 minutes on 200c to caramelize the honey. Worked as a charm.. We ate it with the speedy Moroccan meatballs recipe (without coriander and almonds) and made the meatballs ourselves according to the Moroccan meatballs with eggs recipe. Both slightly changed to suit our taste, but it worked perfectly in sync with the Pie. Definitely making this again, it's even an option for next Christmas dinner, the first Christmas dinner at home together with possibly the parents of both..

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  • Binder photo CharlieGirl

    19 August 2011

    CharlieGirl rated and commented on this recipe

    5 stars

    I did this for a dinner party and it was a success - i didn't have filo pastry so made shortcrust. Next time I would get filo.............

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Difficulty and servings

Moderately easy

Serves 6

Preparation and cooking times

Preparation time

Prep 1 hr 30 mins

Cook time

Cook 35 mins

Vegetarian

Vegetarian

Ingredients

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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Per serving

987 kcalories, protein 21g, carbohydrate 82g, fat 66 g, saturated fat 15g, fibre 7g, sugar 13g, salt 1.64 g

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