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Moroccan spiced pie

Angela Nilsen
  • 120 minutes
  • Serves 6

INGREDIENTS

1 400 gram can

Chickpeas

4 tbsp

Coriander, fresh

1

pack Cranberries, dried

2

Garlic cloves

4

cm Ginger, root

1

Lemon wedges to serve

3

large sprigs Mint, leaves

12

Shallots

1

pack Spinach, fresh

900 g

Squash

6 tbsp

Clear honey

2 tbsp

Harissa paste

3 tbsp

Lemon juice

1/2 tsp

Cinnamon, ground

1 tsp

Paprika

150 milliliters

Olive oil

140 g

Almonds, whole

2 tsp

Coriander and cumin seeds

1 tsp

Cumin, ground

140 g

Pistachios

8

large sheets Filo pastry

100 g

Butter

1

carton Greek yogurt

6 tbsp

Milk