Moroccan Pumpkin and Chickpea Filo Pie

Nutrition per serve

Ingredients

• 500g butternut pumpkin
• 80g leek
• 380g chickpeas
• 20g Moroccan seasoning
• 40g raisins
• 100g baby spinach leaves
• 100g feta
• 375g filo pastry
• 23ml olive oil
• 15ml plain flour
• 500ml (2 cups) boiling water
• 5ml sugar
• 1pcs olive oil spray
• 5ml white wine vinegar

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 200C, fan-forced. Peel the pumpkin and cut into 1.5cm chunks. Discard the dark green top from the leek. Halve the leek lengthwise, rinse under running water to remove any hidden dirt, then thinly slice. Drain and rinse the chickpeas.
2. Step 2 — Start pie filling
   Heat 1 tbs olive oil in a medium deep frypan over high heat. Cook the pumpkin and leek, stirring regularly, for 5-6 mins until the leek is softened. Add 1 tbs plain flour and cook, stirring, for 1 min.
3. Step 3 — Finish pie filling
   Stir the Moroccan seasoning, raisins, chickpeas and 500ml (2 cups) boiling water into the vegetable mixture and bring to a simmer. Reduce the heat to medium and cook, stirring, for 4-5 mins until slightly reduced. Add half the spinach and 1 tsp sugar and stir until the spinach is wilted. Remove the pan from the heat. Taste, then season with salt and pepper.
4. Step 4 — Bake pie
   Spray a 2L (8 cup) shallow baking dish with olive oil. Spoon the pie filling into the dish and crumble over the feta. Loosely scrunch half the filo sheets* and put on top of the filling to cover, then spray with olive oil. Bake for 22-25 mins until golden.
5. Step 5 — Serve up
   Combine 2 tsp olive oil and 1 tsp white wine vinegar in a large bowl. Add the remaining spinach and toss to coat. Serve the filo pie with the dressed spinach and enjoy!
6. Step 6 — Make it herby
   If you have some on hand, scatter over a handful of parsley leaves for a burst of freshness.

Allergens

Gluten, Wheat, Sulfit, Milch