Moroccan lentil and butternut pie

Posted by Sarah On May - 11 - 2010

I’ve had a craving for Moroccan-spiced food recently. It probably has something to do with this wintry weather in Cape Town. Moroccan spices are deliciously warming and fragrant – perfect for autumnal suppers. I made up this pie recipe on the hop, and (if I do say so myself) it’s rather good. I served it with crispy sweet potato wedges sprinkled with chilli flakes.

moroccan lentil and butternut pie

Serves 8

500g peeled butternut, cut into small cubes
400g courgettes, grated
100g spinach
2 tins of brown lentils, rinsed and drained
2 free-range eggs
200g feta, crumbled
2 T toasted pine nuts
2 T slivered almonds
2 T each of chopped flat-leaf parsley and coriander
20 raisins
1 onion, finely chopped
2 dried apricots, finely chopped
2 heaped tsp harissa paste
1 tsp crushed garlic
Whole cumin seeds, paprika and whole coriander seeds
1 tsp honey
250g filo pastry
Melted butter

Heat the oven to 180 C. Put the butternut in a roasting pan, drizzle with olive oil and sprinkle with cumin seeds and paprika. Roast until the butternut is cooked, about 40 minutes.

In the meantime, put the grated courgette into a colander and sprinkle with some salt. Leave over the sink for about 20 minutes and then squeeze to drain the excess water.

Fry the onion in some olive oil until it starts to soften and then add the harissa paste, garlic and a pinch each of cumin and coriander seeds. If you like heat, add a good pinch of dried chilli flakes. Fry for a minute or two and then add the courgette. Fry until the courgette is softened, and then add the lentils. Turn up the heat at this point to burn off all the water. Cook the lentils for a few minutes. Turn off the heat and stir in the spinach until it’s wilted.

Combine the eggs, honey, apricots, raisins, feta, almonds, pine nuts and herbs and mix together with the lentils.

Brush a bit of melted butter on the bottom of a large casserole dish and lay down a sheet of filo pastry. Brush a bit of melted butter on top of the sheet and put another one on top. Repeat until you have four sheets on top of each other. Pour in the butternut cubes and spread across the base of the pie. On top of this pour in the lentil mixture and spread evenly. Now comes the fun part – scrunch up sheets of filo and cover up the top of the pie to make the ‘crust’. Brush the sheets with melted butter. Place in the oven and bake for about 40 minutes or until the top is golden brown.

4 Responses to “Moroccan lentil and butternut pie”

  1. Marisa says:

    This looks heavenly! I love every bit of it, from the spices to the raisins to the file pastry to the jampacked veggies. Come to mama!

  2. Thanks Marisa! Enjoy it :)

  3. Melanie says:

    This recipe sounds delish but was wondering if it is possible to make ahead of time? I am having a large dinner party and am looking for some different recipes but need to make them earlier in the week as I won’t have time on the day.

  4. Sarah says:

    Hi Melanie, I don’t think it will keep well, because the pastry will get soggy. You could prepare the filling ingredients a couple of days before and then bake the pie on the night you’ll be serving it.

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