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Mixed nut and butternut squash filo pie

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Ingredients

Adjust Servings:
1 tsp cumin seeds
1 tsp ground coriander
1 tsp smoked paprika
1/2 tsp ground cinnamon
1/4 tsp dried chilli flakes
Pinch of nutmeg
2 tbsp olive oil
1 butternut squash, peeled, seeds removed and cut into small chunks
1 large red onion, finely sliced
2 large garlic cloves, crushed
1 tsp fresh root ginger, peeled and grated
35g flaked almonds
50g pistachios, shelled
35g sultanas
35g dried cranberries
150g kale
1/2 tsp dried thyme
1 heaped tbsp cranberry sauce
5 sheets filo pastry
30g butter, melted
100g Moroccan hummus
1/2 tsp white sesame seeds
1/2 tsp black sesame seeds

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Mixed nut and butternut squash filo pie

This is my festive inspired twist on a Moroccan pastilla. The vegetables take star billing and are mixed with lots of warming spices and a layer of hummus which is rich in folate and iron – two minerals many people are deficient in. The filo pastry top keeps it light and is much lower in saturated fat compared to puff and shortcrust.

Features:
  • Spicy
Cuisine:
  • 60+ Mins
  • Serves 4
  • Medium

Ingredients

Directions

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  1. Dry fry the cumin seeds in a small frying pan until toasty. Remove from the heat and grind in a pestle and mortar. Mix with the ground coriander, smoked paprika, cinnamon, chilli flakes, nutmeg and one tablespoon of olive oil.

  2. Tip the butternut squash into a roasting tin, coat with the spice mix and season generously. Bake in a preheated oven at 200C for 40-45 minutes, turning once, until the squash is soft and caramelised.

  3. Meanwhile, heat the remaining olive oil in a pan and sauté the onion for 10-15 minutes until softened and starting to colour. Add the garlic and ginger and cook for 1 minute more.

  4. Tip in the almonds, pistachios, sultanas and dried cranberries and stir-fry for 2-3 minutes until the nuts start to colour. Throw in the kale with the thyme and a splash of water and cover the pan. Cook gently for 5-6 minutes.

  5. Take the pan off the heat and stir through the cranberry sauce and butternut squash. Leave to cool.

  6. Grease a 20cm-springform cake tin lightly with butter. Layer one sheet of filo pastry over the base and let it overhang the side. Brush with a little more butter and repeat with three more sheets of filo, brushing with butter as you go, so they overlap each other and overhang in different directions.

  7. To layer, spoon half the butternut squash mixture into the centre, and then spread over the hummus. Top with the remaining squash mixture and bring the edges of the pastry back over the top. Scrunch the last piece of filo pastry up and fill in any gaps before brushing with the remaining butter.

  8. Scatter over the sesame seeds and bake in a preheated oven at 180C for 30-40 minutes or until the top is crisp and golden.

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