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Moroccan spiced pie

Moroccan spiced pie

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(79 ratings)

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, questions and tips

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23rd Feb, 2013
The best recipe Ive tried, very nice, well worth the effort.
14th Feb, 2013
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
15th Jan, 2013
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.
14th Jan, 2013
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.
14th Jan, 2013
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.
10th Dec, 2012
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!
30th Nov, 2012
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).
21st Nov, 2012
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.
19th Nov, 2012
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 !
30th Oct, 2012
Please what veg would you serve with this and can you freeze it...before or after cooking


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