Moroccan filo pie with butternut squash & courgette

I feel similarly about the canteen at Murdoch Towers to how the big man does about the BBC: life would be  just so much nicer if I could get rid of that subsidised shit and run things myself. But somehow that’s not enough to make me get up earlier and make my own lunch in the mornings. However, come 1pm tomorrow, instead of wandering round and round the salad bar hoping for something nice to magically appear between the cheese rubber and flaccid lettuce, I shall be enjoying a leftover slice of this bundle of joy:

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Allegra McEvedy’s Moroccan filo pie

(courtesy of the Guardian)

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Serves four
1 packet filo pastry
2 medium sized courgettes
1 white onion
1 small butternut squash
Big handful of coriander
Half a pat of butter
Squeeze of lemon
Handful of ground almonds
Handful of pinenuts
Handful of sultanas / raisins / dried chopped dates
Little bit of honey
Few cumin seeds
Few coriander seeds
Salt and pepper

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Peel and roughly dice the squash – around inch-ish chunks. Preheat the oven to 190. Whilst your oven is preheating put the handful of pinenuts onto a baking tray into the oven to gently toast as it comes up to temperature.

Take a quarter of the butter and put in a wide pan. When the butter has melted put in the squash chunks and gently fry them. Once they have had a good roll in the butter put some salt on, give it a good stir, add about a cupful of water (200ml), keep it on top heat and put a lid on.

Wash and grate the courgettes on the big holes. Spread them out onto a wide plate and sprinkle on 3/4 of a tablespoon of salt.

Dry fry the coriander seeds and cumin seeds for a minute until they start to pop. Add them to the squash, which by now should be soft. Mash, roughly. Season.

Peel and grate the onion on the large holes, squeeze it out over the sink and chuck it into the squash.  Take it off the heat, and add the ground almonds and honey (about a tablespoon and a half).

Now squeeze out the water from the courgettes, and mix with the pinenuts, a squeeze of lemon and the sultanas or raisins.

Brush a baking tray (about 30cm square) with melted butter. Unwrap the filo and lay it out on the table. Brush the tray with butter then lay 3 sheets of filo as in the picture brushing butter onto the filo between each layer. This is Allegra’s pic:

Put the squash mix into the middle and spread it out into a circle . Lay another 3 sheets on top of the other sheets making sure each is brushed with butter.

Give the courgettes one last squeeze as one big ball and then spread out on top of the squash. Finally, bring all the sticking out flaps up and collect them on top in a bustle. Shape the outside briefly with cupped hand to make sure it’s nice and round. Then drizzle and brush the rest of the melted butter on top and round the sides too.

Put in the oven to bake until golden, about 15 mins.

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