- 2 tsp coriander seeds
- 2 tsp cumin seeds
- 1 tsp paprika, plus extra for dusting
- ½ tsp ground cinnamon
- 6 Tbsps. olive oil
- 900g squash, peeled and cut into small 1-inch chunks
- 12 shallots, quartered
- 1½-inch piece root ginger, grated
- 140g whole blanched almonds
- 140g shelled pistachios
- 75g pack dried cranberries
- 6 Tbsps. honey
- 225g pack fresh spinach
- 2 cups Hummus
- 100g butter
- 8 large sheets of filo pastry
- 200g carton Greek yogurt
- 6 Tbsps. milk
- 3 large sprigs mint, leaves chopped
- 2-3 Tbsps. harissa paste
- Lemon wedges to serve
Preheat the oven.
Dry fry the coriander and cumin seeds over a medium heat until fragrant.
Ground the toasted seed coarsely using a pestle and mortar, then add the paprika, 4 Tbsps. oil and salt to taste.
In a roasting tin, add the squash and coat with the oil mix. Toss to coat.
Roast the squash for 20 minutes.
Meanwhile, heat 2 Tbsps. of the oil in a medium frying pan, then cook the shallots, stirring constantly, until starting to brown.
Stir in the ginger, 100g almonds and 100g pistachios.
When it’s brown, stir in the cranberries, 2 Tbsps. of honey, and the spinach and combine until spinach wilts.
Remove from heat and stir the mixture into the squash when removed from oven.
In a small pan, melt the butter and brush a loose bottomed quiche tin.
Add a layer of filo over half the tin so it hangs over the edge by 10 cm. Repeat on the other side so it overlaps in the center and hangs over the opposite side.
Brush with butter and repeat 3 more times.
Add half of the squash mixture.
Spread the hummus over then the rest of the squash mixture.
One at a time, bring the hanging edges of filo sheets to the center, brushing with butter carefully.
Bake in the preheated oven for 30-35 minutes or until crisp and golden.
5 minutes before the pie is ready, reheat remaining butter and fry the remaining nuts until golden.
Stir in the remaining 4 Tbsps. of honey and remove from heat when honey has melted.
Pour over the pie.
Mix the yogurt and milk together, then add the mint and season with salt and pepper to taste.
Add harissa, to taste, to the yogurt mixture.
Serve the pie with the harissa yogurt sauce and lemon wedges.