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Moroccan Pie (Serves 6)

November 22, 2017

 

Ingredients:

 

  • 3 x small sweet potatoes or one large (cubed),

  • 270g filo pastry sheets (approx 7),

  • 100g Couscous,

  • 400g Spinach (steamed and drained),

  • 400g tin chickpeas (drained),

  • 1 x Onion (sliced),

  • 2 x garlic cloves (crushed),

  • Sprig of freshly chopped coriander,

  • 50g Dried apricots (chopped),

  • 50g Dried cranberries,

  • 1 x tbsp Agave nectar (or runny honey),

  • 50g Pistachios,

  • 50g Blanched almonds,

  • 1 tsp Poppy seeds,

  • 2 tsp Coriander seeds,

  • 2 tsp Cumin seeds,

  • 1 tsp Paprika,

  • ½ tsp Turmeric,

  • ½ tsp Cinnamon,

  • 1 tsp Salt,

  • 1 x egg white.

  • Olive oil to brush the filo pastry (you can use melted butter if you prefer)

  • Loose bottom non-stick baking tin (I used 26cm)

 

Method:

 

  1. Preheat the oven to 200 / gas mark 6,

  2. In a pan, gently toast the coriander and cumin seeds for around 10 minutes, careful not to burn them,

  3. Add the toasted seeds and the paprika, turmeric, cinnamon and salt to a grinder and grind to a powder.  You can use a pestle and mortar if you do not have access to a grinder,

  4. In a baking dish add the cubed butternut squash and sprinkle just over the half of the dry spices alongside some oil and bake until tender, around 25 minutes.  It will look like a bit of an overkill of spice, but I assure you, it will be amazing. Set aside when ready,

  5. Meanwhile, put a pan on a medium heat and fry the onions and garlic until soft and sweet, careful not to burn,

  6. Add the nuts to the pan and give them a nice coating of the onions and garlic.  Then add the dried fruits, honey and steamed (and drained) spinach.  Set aside and move to the next stage,

  7. In a clean bowl add the couscous and hot water.  Add enough hot water to just above the level of the couscous, season, add the chopped coriander and cover with clingfilm whilst you continue with the rest,

  8. In another pan (I do like using every pan in the kitchen) on a low heat, add the chickpeas and the rest of the dry spice mix.  Stir and heat through for 5 minutes and then set aside,

  9. Open the pack of filo pastry and lay onto a wet kitchen towel.  I would also lay a wet kitchen towel on top of the pastry to stop it drying out,

  10. In the baking dish, lay one sheet of the filo pastry so it half covers the bottom of the dish and the rest hangs out and brush with a little oil,

  11. Take the next filo pastry and lay on the opposite side and brush with a little oil.  voting this process all the way round the dish,

  12. When you have laid all the pastry, take the couscous and start filling.  You may need to press down a little,

  13. Mix the butternut squash with the nut and fruit mix and then lay on top of the couscous. You may find there is a little left over, 

  14. Gently lift each side of the pastry and pinch together at the top so its all sealed nicely,

  15. Turn the oven down to 180 / gas mark 4,

  16. Brush the pastry with the egg white and sprinkle the poppy seeds (optional) and then place in the oven for 35 minutes until the top becomes nice and golden,

  17. Serve with a side salad or on its own.

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