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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29th Oct, 2012
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...
18th Oct, 2012
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.
26th Aug, 2012
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.
25th May, 2012
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!
2nd Apr, 2012
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.
2nd Apr, 2012
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.
21st Feb, 2012
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.
19th Feb, 2012
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.
9th Jan, 2012
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.
29th Dec, 2011
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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