Moroccan spiced pie | Recipe Cart
The perfect showpiece to your Christmas Day meal - and it's suitable for veggies
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Cooking tools:
- Oven
- Pan
- Mortar and pestle
- Rolling pin
- Mixing bowl
- Roasting pan
- Skillet
- Food processor
- Quiche tin
- Baking sheet
- Damp cloth
- Plastic wrap
- Spoon
- Chef's knife
- Cutting board
- Measuring spoon
- Pastry brush
- Serving platter
Ingredients
- 2 tsp each corianderand cumin seeds
- 1 tsp paprika,plus extra for dusting
- ½ tsp ground cinnamon
- 150ml/¼ pint olive oil
- 900g squash,peeled and cut into small chunks (about 2cm)
- 12 shallots,quartered
- 4cm/1½ in piece root ginger,finely chopped
- 140g whole blanched almonds
- 140g shelled pistachios
- 75g pack dried cranberries
- 6 tbsp clear honey
- 225g pack fresh spinach
- 400g can chickpeas,drained and rinsed
- 2 garlic cloves
- 1 tsp ground cumin
- 3 tbsp lemon juice
- 4 tbsp chopped fresh coriander
- 100g butter
- 8 large sheets of filo pastry
- lemonwedges to serve
- 200g carton Greek yogurt
- 6 tbsp milk
- 3 large sprigs mint,leaves chopped
- 2-3 tbsp harissa paste
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