MOROCCAN PIE

This makes an impressive centrepiece for any dinner table. It can be served as a side dish or as a delightful lunch or dinner with a green salad. SERVES 6–8 PREPARATION: 40 MIN BAKING: 50 MIN FILLING 10ml (2t) coriander seeds 10ml (2t) cumin seeds 5ml (1t) mild paprika 2,5ml (½t) ground cinnamon 2,5ml (½t) salt 90ml (6T) olive oil 900g butternut, cut into 2cm chunks 2 small onions, chopped 4cm fresh ginger, finely chopped 60ml (¼c) almonds, blanched 60ml (¼c) pistachios, shelled 30ml (2T) dried cranberries 45ml (3T) honey 60ml (¼c) chopped fresh coriander 4 x 250ml (4c) baby spinach TO ASSEMBLE 125ml (½c) melted butter 8 large sheets phyllo pastry 125ml (½c) hummus 60ml (¼c) almonds, blanched 60ml (¼c) pistachios, shelled 30ml (2T) dried cranberries

45ml (3T) honey SAUCE 375ml (1½c) creamy yoghurt 125ml (½c) coconut milk 3 mint sprigs, chopped 30ml (2T) harissa paste lemon wedges for serving Preheat the oven to 180°C. 1 Filling Toast the coriander and cumin seeds in a small dry saucepan for 3-4 minutes, until aromatic. 2 Grind the seeds coarsely using a mortar and pestle. Add the paprika, cinnamon, salt and 60ml (4T) of the olive oil, and mix well. 3 Toss the butternut

chunks with the spice mix and tip in a single layer onto a baking sheet. Roast in the preheated oven for 20 minutes or until golden brown. 4 Meanwhile, heat the rest of the oil in a medium-size frying pan. Cook and stir the onion until golden brown, then add the ginger. 5 Stir in the almonds, pistachios and cranberries. Add the honey and stir until melted. 6 Add the coriander and spinach and stir until the spinach begins to wilt. 7 Remove from the heat and toss the roasted butternut in. Set aside. 8 To assemble Put a loose-bottom tart mould or quiche tin on a baking sheet and brush with a little melted butter. 9 Layer the phyllo sheets in the mould, brushing each one with melted butter and allowing plenty of pastry to hang over the sides unevenly. 10 Spoon half the filling mixture in the middle of the pastry, top with a layer of the hummus, then spoon over the rest of the filling. 11 Fold the edges of each sheet of pastry over to the middle one at a time, creating voluptuous folds. Brush with butter. 12 Bake the pie for 20-30 minutes, until golden and crispy. 13 Just before the pie is ready, heat the remaining butter in a pan, add the nuts and cranberries and cook until golden brown. 14 Add the honey and stir until it’s melted. Add a splash of hot water to thin it down. 15 Drizzle the nut and cranberry mixture over the pie once it’s out the oven. 16 Sauce Mix the yoghurt, coconut milk, mint and harissa. 17 Serve the pie with the sauce and lemon wedges on the side.