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 81-89

  • Binder photo Maggles

    10 December 2012

    Maggles commented on this recipe

    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!

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  • Binder photo Pat

    14 January 2013

    Pat commented on this recipe

    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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  • Binder photo Pat

    14 January 2013

    Pat rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Frantic Flapjack

    15 January 2013

    Frantic Flapjack rated and commented on this recipe

    3 stars

    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.

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  • Binder photo BlueValkyrie

    14 February 2013

    BlueValkyrie rated and commented on this recipe

    5 stars

    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.

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  • Binder photo 077mini

    23 February 2013

    077mini rated and commented on this recipe

    5 stars

    The best recipe Ive tried, very nice, well worth the effort.

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  • Binder photo etzz

    02 March 2013

    etzz rated and commented on this recipe

    5 stars

    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!

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  • Binder photo Belinda

    08 April 2013

    Belinda rated and commented on this recipe

    5 stars

    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!

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  • Binder photo HLB

    12 May 2013

    HLB rated this recipe

    5 stars

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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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