Moroccan spiced pie

Moroccan spiced pie. Raw garlic, Quartered, Peeled and cut into small chunks.

Angela Nilsen

90 + 55 min · 8

Ingredients

• 6 g Raw garlic
• 150 g Quartered
• 900 g Peeled and cut into small chunks
• 400 g Canned chickpeas
• 225 g Raw spinach
• 7 g Seeds
• 7 g Coriander seeds
• 150 g Olive oil
• 5 g Finely chopped
• 140 g Whole blanched
• 140 g Shelled
• 75 g Sweetened dried cranberries
• 60 g 20 g for the filling and 40 g for the topping
• 30 g Lemon juice 100%
• 100 g Soy butter
• 200 g Plain low-fat Greek yogurt
• 60 g Milk with 1% fat
• 25 g Or harissa paste
• 250 g 8 large sheets
• 2.3 g Paprika
• 15 g Fresh coriander leaves
• 1.3 g Ground cinnamon
• 3 g Table salt
• 1 g Ground black pepper
• 30 g Water
• 10 g Fresh leaves, washed and chopped

Preparation

1. Preheat the oven to 200°C, or 180°C fan. Briefly toast 5 g cumin seeds and all the coriander seeds, then grind coarsely. Mix with paprika, cinnamon, a little salt and 50 g olive oil. Coat the squash and roast for 20 minutes. Reserve 2 g cumin and 75 g oil for the hummus, plus 25 g oil for the shallots.
2. Meanwhile, heat 25 g of the olive oil in a frying pan and cook the shallots until starting to brown. Add the ginger and 100 g each of almonds and pistachios. When golden, add the cranberries, 20 g of honey and the spinach. Stir until the spinach wilts, then combine with the roasted squash.
3. Blend the chickpeas with the garlic, reserved 2 g cumin, 75 g olive oil, lemon juice and 30 ml water. Season with the remaining measured salt and pepper and stir in the fresh 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. Heat the remaining butter with the remaining 40 g almonds and 40 g pistachios, stir in the remaining 40 g honey and spoon over the pie. Mix the yogurt, milk and chilli paste for the sauce. Serve with the sauce and the 10 g fresh mint. Extra lemon wedges are optional and not included in the quantities.