Moroccan spiced pie

Moroccan spiced pie

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(78 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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Ingredients

  • 2 tsp each coriander and cumin seeds
  • 1 tsp paprika, plus extra for dusting
    Paprika

    Paprika

    pa-preek-ah

    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • ½ tsp ground cinnamon
    Cinnamon

    Cinnamon

    sin-ah-mun

    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
    Shallot

    Shallot

    shal-lot

    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
    Almond

    Almond

    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
    Cranberries

    Cranberry

    A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…

  • 6 tbsp clear honey
  • 225g pack fresh spinach
    Spinach

    Spinach

    spin-atch

    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
    Cumin

    Cumin

    q-min

    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

    Butter

    butt-err

    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
    Lemon

    Lemon

    le-mon

    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

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 3 large sprigs mint, leaves chopped
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 2-3 tbsp harissa paste

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.

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Comments, questions and tips

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cuddly2
21st Nov, 2011
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
imelda
6th Oct, 2011
5.05
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.
northclare
25th Sep, 2011
5.05
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.
halekatie
6th Sep, 2011
5.05
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.
cobhrai
19th Aug, 2011
5.05
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.............
sircrouton
10th Jul, 2011
5.05
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..
cchapple
26th Jun, 2011
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!
paulranson
23rd Mar, 2011
Absoultely superb. Had this cooked for me by one of my friends and will definately make this myself.
lucyfer
9th Mar, 2011
5.05
Really tasty! Not difficult at all. Brilliant!
sa6dba
30th Jan, 2011
5.05
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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