Moroccan Spiced Pie

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This moroccan vegetarian pie is delicious. Perfect for a special occasion or when you want to treat your family and friends. From the bbc.

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Steps

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First , make the harissa yoghurt sauce.

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Mix the yoghurt and the milk together to make a thin sauce.

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Stir in the mint and cilantro and season to taste with salt and pepper.

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Lightly stir in the harissa paste , and set the sauce aside.

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Preheat oven to 200c.

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Heat a small skillet over medium heat and dry-roast the coriander and cumin seeds , taking care not to burn them.

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Grind them coarsely with a mortar and pestle or an electric spice grinder , then transfer to a small bowl.

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Mix in the paprika , cinnamon , 1 / 2 teaspoon salt and 4 tablespoons of the olive oil.

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Place the winter squash in a roasting tin , then pour over the spiced oil and toss well to ensure each piece of squash is coated with the oil.

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Roast for 20 minutes in the pre-heated oven , then set aside.

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Meanwhile , heat 2 tablespoons of the olive oil in a skillet , then add the shallots and cook , stirring , until they start to brown.

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Stir in the chopped ginger and 3 1 / 2 oz each of the almonds and pistachios , reser.

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Ingredients

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coriander seeds, cumin seeds, paprika, ground cinnamon, olive oil, winter squash, shallots, gingerroot, blanched almonds, pistachios, craisins, clear honey, fresh spinach, chickpeas, garlic cloves, ground cumin, lemon juice, fresh cilantro, butter, phyllo pastry, lemon wedges, low-fat greek yogurt, milk, fresh mint leaves, harissa