When it comes to winter warmers, nothing beats this spiced squash filo pie! It’s an ideal vegan centrepiece for a big holiday dinner
I made this crispy little spiced squash filo pie for my new years eve gathering this week and boy oh boy! It was the star of the show (despite our surprise visit from Sharon from Eastenders… yeah – 100% starstruck).
There’s a North-African vibe going on here thanks to the ras el hanout which I’m all about! My friend Colin (who helped to eat the spiced squash filo pie) told me about the origin of the name ras el hanout. Apparently it means “Top of the Shop”, referring to the fact that it was traditionally a blend of all the best spices in the shop.
A pinch was taken from the top of each jar and since the spices were replenished from the top down, you were usually literally getting the freshest and the best. I’m amazed I retained this information since I was very nicely tipsy by the time this fact was imparted.
What does a spiced squash filo pie taste like?
The main focus of this spiced squash filo pie is the texture. IF done properly, the filo pastry will crisp up like a dream. The sound it makes as you slice through will move your soul!
The filling is a perfect balance of sweet squash, bold spice and nutty almonds. When served hot, it feels like the perfect partner for a cold wintery day.
How do I make my pie mega crispy?
This is the real difference between having a beautifully satisfying pie and a somewhat sad, soggy pie. NOBODY WANTS A SOGGY PIE! Luckily enough, there’s one key ingredient for getting this right!
Yep – we’re not using them to deep fry stuff today, but they work wonders with anything filo! When you sprinkle a layer of panko between each sheet of filo, you help to keep the pastry layers separate. This way, the hot air from your oven can circulate better and crisps each layer to perfection.
You can grab panko breadcrumbs here!
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Need more pie recipes?
Don’t worry! This blog is FULL of them – sweet AND savoury!