Cinnamon Posted November 17, 2005 Share Posted November 17, 2005 MOROCCAN SPICED PIE 900g Butternut squash,peeled & cubed 12 small shallot,peeled & halfed 2tbsp finely chopped ginger 2tbsp olive oil 100g blanched almonds 100g pistachios 2tbsp Moraccan spice (Schwartz do a good one) 50 dried cranberries 225g ready to use spinach 5tbsp clear honey 4tbsp chopped coriander 300g houmous 8 large sheets filo pastry 85g butter,melted Turn oven to 180c(fan)/200c/gas6 Pop squash,shallots,ginger,oil & nuts (all but a handful) into a roasting tray & roasy for 20 mins. Stir in spice & roast for 10 mins more. Stir in cranberries,spinach,2tsbp on the honey. Stir coriander into the houmous. Prepare the filo case - put a 28ch loos bottom quiche tin on a baking sheet & brush with butter. Keep filo damp by covering with a damp cloth. Lay a sheet of filo down the centre of the tin so i t hangs 10cm over the edges of 1 side. Lay another over the other side so it slightly overlaps the first in the centre. Brush with some melted butter then lay 2 more sheets in the opposite direction. You ned plenty of overhanging pastry,to build up the folds later.. Build up 2 more layers. Fill the pie - Pile in the half the squash mixture,spoon houmous on top, finish with rest of squash mixture. Bring one or two filo edges up into the centre so it just covers the filling,then continue to bring up the seperate layers, forming voluptuous folds as you go. Bake for 30 mins until crips & golden. Cover lightly with foil if it starts to brown too much. Reheat the remaining butter in a pan,tip in the remaining nuts & fry until golden.Spoon in remaining honey,let it melt & pour over pie. Serve with lemon wedges & 200g greek yogurt stirred with 6 tbsp harissa paste,4 chopped sprigs of mint & a good handful of chopped coriander. Quote Link to comment Share on other sites More sharing options...
