Ingredientes para Moroccan Spiced Pie
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1 tablespoon paprika
- Ground Cinnamon
- 6 tablespoons olive oil
- 1 medium butternut squash (about 1.5 lbs), peeled, seeded, and cubed
- 1 cup finely chopped shallots
- Gingerroot
- Blanched Almonds
- 3.5 oz shelled pistachios
- 1/2 cup craisins
- Clear Honey
- Fresh Spinach
- 1 can (15 oz) chickpeas (drained and rinsed)
- Garlic Cloves
- Ground Cumin
- 2 tablespoons lemon juice
- Fresh Cilantro
- Butter for brushing phyllo pastry
- 8 sheets phyllo pastry
- Lemon Wedges
- Low Fat Greek Yogurt
- 1/4 cup milk
- Fresh Mint Leaves
- Harissa
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Cómo preparar Moroccan Spiced Pie
- **Prepare the Harissa Yogurt Sauce:** In a bowl, whisk together 1 cup plain yogurt, 1/4 cup milk, 2 tablespoons chopped fresh mint, 1 tablespoon chopped fresh cilantro, salt, and pepper to taste. Gently stir in 1 tablespoon harissa paste.
- **Toast and Grind Spices:** Heat a small skillet over medium heat. Dry-roast 1 teaspoon coriander seeds and 1 teaspoon cumin seeds until fragrant (about 1 minute). Grind coarsely using a mortar and pestle or spice grinder. Transfer to a small bowl.
- **Prepare the Spiced Squash:** Preheat oven to 200°C (400°F). In the small bowl with the ground spices, stir in 1 tablespoon paprika, 1/2 teaspoon cinnamon, 1/2 teaspoon salt, and 4 tablespoons olive oil. Toss 1 medium butternut squash (about 1.5 lbs), peeled, seeded, and cubed, with the spiced oil until evenly coated. Roast for 20 minutes.
- **Sauté Shallots and Nuts:** While squash roasts, heat 2 tablespoons olive oil in a skillet over medium heat. Add 1 cup finely chopped shallots and cook until softened and lightly browned. Stir in 1 inch piece of ginger, grated, 3.5 oz slivered almonds, 3.5 oz shelled pistachios, and cook until nuts are golden brown. Stir in 1/2 cup craisins, 2 tablespoons honey, and 5 oz baby spinach. Cook until spinach wilts. Stir in the roasted squash.
- **Make the Chickpea Filling:** In a food processor or using a stick blender, combine 1 can (15 oz) chickpeas (drained and rinsed), 2 cloves garlic, 1 teaspoon ground cumin, 2 tablespoons olive oil, 2 tablespoons lemon juice, 2 tablespoons water, salt, and pepper to taste. Blend until smooth. Stir in 2 tablespoons chopped cilantro.
- **Assemble the Pie:** Lightly brush an 11-inch loose-bottomed quiche tin with melted butter. Using 8 sheets of phyllo pastry, layer two sheets at a time, brushing each layer with melted butter to prevent drying. Allow some overhang. Place half the squash mixture in the center, top with the chickpea mixture, then the remaining squash mixture.
- **Fold and Bake:** Fold the overhanging phyllo pastry over the filling, creating pleats and creating a sealed top. Brush with more melted butter. Bake for 30-35 minutes, or until golden brown and crispy. Cover loosely with foil if browning too quickly.
- **Finish the Pie:** While the pie bakes, heat any remaining butter, saute the remaining nuts until golden, add remaining honey and remove from heat. Pour over the pie once baked.
- **Serve:** Serve warm with the harissa yogurt sauce and lemon wedges. A large green salad makes a perfect accompaniment.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
142g
Fat
82g
Carbs
32g
