Moroccan spiced pie

Moroccan spiced pie

  • 1
  • 2
  • 3
  • 4
  • 5
(99 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


  • 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 a dairy product made from separating whole milk or cream into fat and…

  • 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…

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…

  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
24th Jun, 2020
Made this for a special meal on Sunday. It is insanely good. It's a little fiddly but not complicated and certainly worth it. It both looks spectaculr and tastes delicious. A real show (off) piece! -:)
4th Feb, 2020
This recipe takes a lot of time but it's not too tricky. It is very expensive to buy all these ingredients though, so definitely only for special occasions
Greenside Up
1st Jan, 2020
Made this for non vegetarian friends as a New Year's Eve centrepiece, it blew them away. The flavours were outstanding. A bit fiddly to make but worth it. Served it with the Harissa Couscous. Delicious.
20th Jan, 2019
Absolutely delicious!
benazer noor's picture
benazer noor
8th Dec, 2018
This article is very good. Check for best food in world
Sharon Feldman-Vazan's picture
Sharon Feldman-Vazan
13th Mar, 2018
I've made this delicious pie a few times but can't for the life of me remember what side dishes I made with it. Any god ideas would be appreciated, so far decided on Tangy Shallot but still need a couple more dishes. Thanks
19th Nov, 2017
I love this recipe, and would make it again for a special occasion. We did a few modifications that I would recommend: - I added turkish apricots instead of cranberries, felt the flavours worked better - added chili powder (2tsp) and red pepper flakes (1/2tsp) to the filling to make it more spicy - added more cumin and corriander seeds to the filling - I used store bought hummus, but I wouldn't do that next time, I found the taste too overpowering - reduced the amount of oil used for the squash - I don't think the yogurt sauce worked well for me, I used another type of chili paste, and that could have been the problem. Next time around, I am going to make the filling spicier, and then make the yogurt sauce without harissa. Overall, amazing recipe!
12th Jun, 2017
Made this a while back for Christmas lunch as I had a few vegetarians attending and everyone loved it including all the meat eaters. It was delicious. Will definitely be making again.
6th Jan, 2017
Very very tasty but quite an effort! I cut a few corners like using a tub of shop bought hummus (and added a squeeze of lemon and chopped coriander) and couldn't be bothered to shell all the pistachios (or pay through the nose for de-shelled) so only added about 30g! Followed other comments and only used a 'heaped' tsp (dollop) of honey into the filling mix and no cranberries and it was the right level of sweetness for us...I'm not big on sweet mixed into savoury. Made it dairy-free by melting vegetable marg to brush the filo which worked just fine. Husband had the yog dressing which was a little spicy for him but I did use harissa spices rather than paste, so maybe the two don't equate...! All in all I'll only make again for a very special occasion for veggie friends, but it was tasty.
21st Nov, 2016
Hi this looks delicious, I was wondering whether you could make it the day before?


Cassian MacKean's picture
Cassian MacKean
2nd Dec, 2019
Hi - I'm thinking of doing this as a veg option for Christmas this year but I want to make a few days in advance. Is it possible to freeze after the assembly and the defrost before cooking? Thanks!
lulu_grimes's picture
3rd Dec, 2019
Hi, We haven't tested cooking this from frozen, but we know it will hold in the fridge for 24 hours before being baked. In theory you could bake this after freezing it uncooked as pastry usually cooks well like this. If you want to try it you might want to compensate for the filling making the pastry soggy as it freezes and defrosts by sprinkling a very thin layer of polenta, fine dried breadcrumbs or ground almonds into the pastry lined tin before adding the the squash, this should soak up any liquid that is given off. Then, when you cook the pie, put a baking sheet into the oven to heat up and cook the pie on it, this will help give the base a blast of heat to crisp the pastry. I hope this helps, do let us know if you do try this.
9th Mar, 2016
I'd like to do a vegan version of this dish. I think I have it figured out apart from the harissa sauce. I suppose I could leave it out, or use milk substitute (almond milk?) and/or yoghurt substitutes (... soy yogurt maaaybe :/?).
goodfoodteam's picture
28th Apr, 2016
We love this recipe and it's perfect for vegans. To be honest it is so tasty that you could leave the sauce out, but we think a dairy-free coconut yogurt (choose one made from coconut milk not coconut flavoured) could be a good substitute. You could let it down a bit with a little vegan stock instead of the milk but you might not need as much as 6 tbsp so add it gradually. Hope this helps, let us know how you get on.
10th May, 2015
I'd like to make this dish for a vegan dinner party. How could I substitute the butter when preparing the filo? Would coconut oil do the job does anyone know?
goodfoodteam's picture
26th May, 2015
Hi fionnamorgan thanks for you question you should be ok to use a flavourless oil, such as vegetable oil for the filo sheets. Coconut oil might be a bit overpowering. Hope this helps, let us know how it goes. 
4th May, 2014
Would like to serve at vegetarian dinner party, what could I serve with?
goodfoodteam's picture
13th May, 2014
Hi Fionna. How about serving it with this delicious couscous? Thanks and enjoy!
19th Mar, 2014
Could I freeze this ahead of cooking?
goodfoodteam's picture
31st Mar, 2014
Hi there. Yes you could freeze the pie, before baking, defrost at room temperature then bake as directed in the recipe.
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?