Serves: 4 – 6 people.
Preparation Time: 15 minutes to prep, 60 minutes to cook.
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- ½ tsp ground cinnamon
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 4 tbsp olive oil
- 600g butternut squash, peeled and cut into 2cm chunks
- 2 shallots or 1 red onion , finely chopped
- 2 garlic cloves, finely chopped
- 100g cooked chickpeas, drained
- 50g raisins, soaked in warm water for 10 minutes
- 2 tbsp lemon juice
- ½ bunch fresh coriander, chopped
- 8 sheets filo pastry
- 100g unsalted organic butter, melted
- 1 free range egg, beaten
- 4 tbsp runny honey
- Pomegranate seeds and shredded mint leaves, to serve
- Spinach leaves
Optional – Pomegranate mint yogurt
- 200g Greek yogurt
- Seeds from ½ pomegranate
- 1 green chilli, finely chopped
- 1 tbsp mint leaves, finely chopped
- Pinch of ground cumin
- Pinch of sugar
- 1 tbsp lime juice
- Sea salt
- Preheat the oven to 190C / 375F /gas mark 5. Dry-fry the cumin and coriander seeds in a small pan over a medium heat.
- Grind the seeds using a pestle and mortar and add the cinnamon, cumin and paprika, with a pinch of salt and half of the olive oil.
- Put the diced squash in a roasting tin and toss in the spiced oil mixture. Roast until tender, about 25 minutes.
- Meanwhile, heat the remaining oil in a large saucepan over a medium heat, add the shallots/onion and cook until they start to caramelise, about 6 minutes.
- Add the garlic and cook for 3 minutes, stirring all the time.
- Add the chickpeas, drained raisins and squash and coarsely mash. Add the lemon juice and coriander. Season to taste.
- Lay a sheet of filo on a clean work surface, brush with melted butter and top with another layer.
- Spoon a quarter of the squash filling along the longest side of the pastry, leaving a 2cm gap at each end. Fold the sides over the mixture and loosely roll up into a coil.
- Place on an oven tray lined with parchment paper and repeat with the remaining pastry and filling.
- Brush the tops with the beaten egg, and bake until golden, about 15-20 minutes.
- For the yoghurt dressing, mix all of the ingredients together and put into the fridge.
- Drizzle the snail pies with honey and serve hot or at room temperature, sprinkled with pomegranate seeds and shredded mint.
- Serve with the yogurt dressing and wilted spinach on the side.