Moroccan Spiced Pie

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Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

900 g squash , peeled and cut into small chunks (about 2cm)

400 g canned chick-peas , drained and rinsed

8 sheets phyllo pastry

2 teaspoons coriander seeds

4 cm gingerroot , finely chopped

75 g dried cranberries

3 sprigs mint , leaves chopped

1/2 teaspoon ground cinnamon

200 g low-fat Greek yogurt

6 tablespoons clear honey

6 lemon wedges , to serve

2 teaspoons cumin seeds

1 teaspoon paprika , plus extra for dusting

1 teaspoon ground cumin

225 g fresh spinach

6 tablespoons milk

2 tablespoons fresh coriander , chopped

100 g butter

3 tablespoons lemon juice

140 g whole blanched almonds

3 teaspoons harissa , paste

4 tablespoons fresh coriander , chopped

140 g pistachios , shelled

For the Harissa yoghurt sauce

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