Morrocan spiced pie
A perfect suit for veggies and a delicious showpiece to your festive Day meal.
- Prep: 1 hr and 30 mins
- Cook:35 mins
- More effort
- Serves: 6
Ingredients
For the harissa yogurt sauce
Moroccan spiced pie Method
Step: 1 Heat up the oven to fan 180C/ conventional 200C/gas 6. Put the seeds in a small-sized pan and briefly dry fry them over medium heat till toasty – make sure they don’t burn. Using a pestle and mortar grind them coarsely (or a bowl and the end of a rolling pin), now mix in the paprika, cinnamon, 1⁄2 tsp salt, and 4 tbsp oil. Then tip the squash into a roasting tin, spill over the spiced oil, and toss. Roast for around 20 minutes.
Step: 2 For now, Take a frying pan and heat 2 tbsp of oil, add shallots, and cook, keep stirring, till they begin to brown. Mix in the ginger and 100g/4oz each of almonds and pistachios. When it looks brown, toss in the cranberries, 2 tbsp honey, and spinach so it wilts. Remove the heat and stir to mix into the squash, right after when it comes out of the oven. Put aside.
Step: 3 Whizz the chickpeas with the garlic, cumin, remaining oil, lemon juice, 2 tbsp water, salt, and pepper in a food processor, to make houmous. Mix in the coriander.
Step: 4 Liquefy the butter in a small pan. Place a loose-bottomed 28cm quiche tin on a baking sheet and broom with some butter. Keep the filo covered with a moist cloth so it will not dry out, Settle one sheet over half of the tin so it hangs over the border by around 10cm. Place one other sheet on another side, so it overlays the first in the center and hangs over the opposite border. Massage the butter with a brush. In the same way, place two more filo sheets in the opposite direction and brush it with some more butter.
Step: 5 Now this way build up two more layers, so you’ll use a total of eight sheets of filo. Pile half the squash mixture in the center of the pastry. Lay out over the houmous and later the rest of the squash mixture. Just one at a time, to cover the filling drive up the edge of each filo sheet to the center, creating voluptuous folds as you go. Now brush it carefully with more butter. (If you are making it a day ahead, now cover with cling film and chill. To reheat, take out the pie from the fridge, warm up the oven, and bake for around 35-40 minutes.)
Step: 6 Bake for about 30-35 minutes, till it becomes crispy and golden. Just before the pie is ready, reheat any leftover butter in the pan, tip in the remainder nuts, and fry until golden. Spoon in the 4 leftover tbsps of honey and, when it melts, remove the heat and spill over the pie. You can serve it with Harissa yogurt sauce (mix the yogurt and milk to make a thin sauce, stir to mix in the herbs and season. Swirl in harissa to taste) and lemon wedges, depends how you like.
