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 21.0g, carbohydrate 82.0g, fat 66.0 g, saturated fat 15.0g, fibre 7.0g, sugar 13.0g, salt 1.64 g

Recipe from Good Food magazine, Vegetarian Christmas 2006.

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Latest comments and suggestions

Results 61-80

  • Binder photo Katie

    06 September 2011

    Katie rated and commented on this recipe

    5 stars

    Fabulous for a veggie dinner party. So very tasty and looks great too. Takes time to make, but well worth it. One of my favourites.

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  • Binder photo Clare

    25 September 2011

    Clare rated and commented on this recipe

    5 stars

    Superb veggie dinner party dish. Didn't have time to make the topping, but the harissa sauce was a must. Agree that ready shelled pistachios would be preferable to cut down on prep time.

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  • Binder photo Suma

    06 October 2011

    Suma rated and commented on this recipe

    5 stars

    I made this two days running, it was so easy the second time. I used bought houmous and added a tin of chickpeas into the b'nut squash. It was very filling and very tasty, I fed it to 6 people and it got thumbs up all round.

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  • Binder photo nen

    21 November 2011

    nen commented on this recipe

    I made this last year for a dinner party with Veggie friends, it was easy to make (but took a while to put it all together). It was delicious and everyone was very impressed, would definitely make it again

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  • Binder photo Dorien

    18 December 2011

    Dorien rated this recipe

    5 stars

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  • Binder photo fionaj

    20 December 2011

    fionaj rated and commented on this recipe

    5 stars

    This pie was fabulous for a veggie Christmas. I will definitely make it again.

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  • Binder photo Mary-Anne

    29 December 2011

    Mary-Anne rated and commented on this recipe

    5 stars

    I made this for Boxing Day this year. It takes time and is a bit of a faff but it tasted fantastic! We had one meat eater with us, who said that he thought it was great and didn't miss eating meat at all! I would recommend doing as much prep as you can in advance - getting spices ready, prepping veggies etc rather than doing it all at one go as there are quite a few different steps. We will definitely be having it again but as I said I will prepare as much as I can in advance. Try it you will not be disappointed!!

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  • Binder photo Adam

    09 January 2012

    Adam rated and commented on this recipe

    5 stars

    Easily the best recipe I have made from bbcgoodfood. It's time consuming and heavy on the ingredients, but the result is simply stunning to behold and tastes delicious. I agree with the comment about making smaller individual versions if you have the right tins as it's hard to cut into portions without making a mess.

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  • Binder photo bplegs

    19 February 2012

    bplegs rated and commented on this recipe

    5 stars

    I made this as part of a "thank you" dinner for my brother and sister in law. Not only does the dish look super it tastes terrific. I served it with the Harrisa sauce (Paste was available in a large supermarket chain with 5 letters in name) and side salad. Next time I am going to try this as a side dish to a meat course for my non-vegetarians friends but I have to say that it really is a super dish. It is a a bit long winded in the prep, but I thought it was totally worth it. It was really nice to be able to produce a stunning dish.

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  • Binder photo Aunty Gertie

    21 February 2012

    Aunty Gertie rated and commented on this recipe

    5 stars

    I fianlly got round to making this. I'm not keen on filo, so used puff pastry for top and bottom. I also didn't fancy the sweetness of nuts and honey on the outside, so just used an egg wash. Apart from that I followed the recipe, and it was absolutely delicious - so many flavours and textyres together. Will definately make more regularly.

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  • Binder photo Lyn

    02 April 2012

    Lyn commented on this recipe

    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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  • Binder photo Lyn

    02 April 2012

    Lyn commented on this recipe

    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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  • Binder photo bee10

    25 May 2012

    bee10 rated and commented on this recipe

    5 stars

    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!

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  • Binder photo Frenchie

    26 August 2012

    Frenchie rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Mark

    18 October 2012

    Mark rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Katie

    29 October 2012

    Katie commented on this recipe

    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...

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  • Binder photo Heather

    30 October 2012

    Heather commented on this recipe

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

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  • Binder photo Gee Tee

    19 November 2012

    Gee Tee rated and commented on this recipe

    5 stars

    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 !

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  • Binder photo lentils

    21 November 2012

    lentils rated and commented on this recipe

    5 stars

    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.

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  • Binder photo AndieS

    30 November 2012

    AndieS commented on this recipe

    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).

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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 21.0g, carbohydrate 82.0g, fat 66.0 g, saturated fat 15.0g, fibre 7.0g, sugar 13.0g, salt 1.64 g

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