Moroccan Spiced Pie Recipe

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Moroccan Spiced Pie
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Ingredients
21
Count
Nutrition
1000
Calories
Total time
121
Minutes
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Ingredients:

Directions:

  1. Preheat the oven to fan 180°C/ conventional 200°C/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, whiz 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 tbsp of honey and, when it melts, take off the heat and pour over the pie. Serve with Harissa yogurt sauce and lemon wedges.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 999.53 Kcal (4185 kJ)
Calories from fat 556.53 Kcal
% Daily Value*
Total Fat 61.84g 95%
Cholesterol 35.83mg 12%
Sodium 239.67mg 10%
Potassium 1841.87mg 39%
Total Carbs 100.31g 33%
Sugars 46.98g 188%
Dietary Fiber 13.57g 54%
Protein 24.34g 49%
Vitamin C 53.3mg 89%
Vitamin A 0.2mg 6%
Iron 7.2mg 40%
Calcium 280.5mg 28%
Amount Per 100 g
Calories 164 Kcal (687 kJ)
Calories from fat 91.32 Kcal
% Daily Value*
Total Fat 10.15g 95%
Cholesterol 5.88mg 12%
Sodium 39.32mg 10%
Potassium 302.21mg 39%
Total Carbs 16.46g 33%
Sugars 7.71g 188%
Dietary Fiber 2.23g 54%
Protein 3.99g 49%
Vitamin C 8.7mg 89%
Iron 1.2mg 40%
Calcium 46mg 28%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 24.3
    Points
  • 28
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

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