Moroccan spiced pie (vegan!)

[peanuts]

Well, the meat eaters and the vegan returned home today, after a brilliant week spent snowboarding and playing many family games.  It was great! As I expected, cooking for both was rather a challenge, and I'm very relieved not to have to  think vegan any more. I did do one dish that fed everyone which was definitely a success, although some thought it would have been even better with a few lardons etc! It was my vegan version of a Moroccan spiced vegetarian pie:
Ingredients:
2tsp ground coriander
2tsp ground cumin
1 tsp paprika
1 tsp ground cinnamon
1/4 pint olive oil
1.2kg butternut squash
8 large shallots, quartered
4cm root ginger, peeled and finely chopped
150 gm whole blanched almonds
150 gm   cashews
75 gm raisins
2 tbsp honey
225g fresh spinach
400g can chickpeas
2 crushed garlic cloves
3 tbsp lemon juice
4 tbsp fresh coriander, chopped
10 sheets filo pastry
100g butter - but I used instead olive oil in a spray can, which worked well to apply to the filo.

Oven 180º, for about 40 minutes.  Roasting tin approx 30x25cm

1. Mix spices,  but only 2tsp of cumin, with 4 tbsp oil.  Halve squash, remove seeds, and put in roasting tin.  Coat with the spiced oil. Roast until soft, 45-50 mins. Remove flesh from skin, and mash.


2. Heat 2tbsp oil and fry the shallots , stir in ginger and 100g or  each almonds and cashews.  Once nuts  colour, add raisins, honey and spinach. Once spinach is cooked, stir in the mashed squash.



3. Make houmous by whizzing chickpeas, garlic, lemon juice 1 tsp cumin and remaing oil.  Add fresh coriander.

4. Either brush sheets 6-8 sheets filo with butter, or   spry oil.  Use to line the base and sides of the tin, overlapping, and leaving a large over-hand to use to cover the top once pie is finished.

5. Spread half squash mixture in tin.  Spread houmous on top, finish with remaining squash mix.  Cover with overhanging filo, and then butter/spry more sheets and scrunch up to cover rest. Brush whole with butter/oil.  


6.  Bake 40-45 mins. Just before serving fry remaining nuts in butter/oil and scatter on top.  

7. Serve with salad and harissa yoghurt sauce made with yoghurt, mint, coriander and harissa paste (or anything else hot you have to hand!

[peanuts]

[Ophi]

That looks very good  :)

[gazza1960]

Considering your concerns peanuts that's a top recipe with some cracking pictures with it.........ok so the 3rd picky does resemble my bird feeder......other than that I'm sure it tastes great if that type of food is your staple diet type.

Gazza

[grawrc]

In your first photo I noticed a tub "foies de...." LOL! :P ;D ;D

[peanuts]

Don't worry, Grawrc - it contained defrosting baked figs!  Mind you, they were going to be eaten with the foie gras that all but one of us started our meal with!  Luckily, my niece was very tolerant of our outlandish eating habits.