Harissa Roasted Squash Feta Pie Recipes

HARISSA-BRAISED CHICKPEAS WITH FETA

Steps:

• In a large pot, heat 2 tablespoons of the olive oil over medium heat. Add the onion and a pinch of salt and cook until the onion is softened, 5 to 7 minutes. Add the harissa, anchovy paste and garlic and cook until fragrant, 1 to 2 minutes longer. Add the wine and simmer until reduced by half. Add the chickpeas, thyme, remaining 1/2 cup olive oil, about 1/4 teaspoon pepper and a few good pinches of salt and bring to a simmer. Cover and cook, stirring occasionally, until the chickpeas are very soft, 35 to 40 minutes.
• Meanwhile, heat a skillet over medium-high heat and sear the lemon halves cut-side down until they get some nice brown marks on them.
• When the chickpeas are ready, squeeze in the juice from the grilled lemon halves. Discard the thyme sprigs. Place a dollop of yogurt in each serving bowl, then use a slotted spoon to scatter some of the chickpeas on top. Add some crumbled feta, a handful of herbs and a bunch of turns of pepper to each bowl. Serve with crusty bread.

HARISSA ROASTED SQUASH & FETA PIE

Steps:

• Heat the oven to 200C/180C fan/gas 6. Tip the squash and onions into a large roasting tin with 1 tbsp olive oil, most of the cumin seeds, 2 tbsp harissa and some seasoning. Roast for 35-40 mins, tossing once or twice until the veg is soft and charred in spots. Leave to cool slightly, then roughly mash together using a potato masher - you want to retain some chunks of squash. Stir through the feta and season with salt, if needed. The veg can be roasted a day ahead and kept chilled.
• To assemble, unravel the filo pastry. Brush one sheet liberally with some of the remaining oil, and keep the rest covered with a damp tea towel to stop it drying out. Drape the oiled sheet, oiled-side down, into a 22cm loose-bottomed cake tin so that some of the pastry hangs over the side. Repeat with another sheet of pastry, turning it by about 45 degrees over the first sheet in the tin, then again with the last two pastry sheets.
• Spoon in the filling, then pull the overhanging pastry up and towards the centre, scrunching it to enclose the filling. Scatter with the remaining cumin seeds and brush with a little more oil.
• Reduce the oven temperature to 190C/170C fan/gas 5. Bake the pie for 30 mins until the pastry is crisp and golden brown. Meanwhile, mix the tahini with the remaining harissa, the lemon juice and 4 tbsp water, then season to taste. Remove the pie to a serving plate, slice into wedges and serve with sauce for drizzling over. Or, cool to room temperature first.

ROASTED BUTTERNUT SQUASH AND FETA PIE

Steps:

• Preheat oven to 400F (200C), with rack positioned in the middle.
• Place the squash and unpeeled garlic in a bowl, drizzle over 2 tablespoons olive oil, and mix well.
• Transfer the squash and garlic to a baking tray lined with baking paper, and place in the oven.
• Bake for 20 minutes, or until squash is just tender and starting to brown.
• Place the squash in a large bowl, leave to cool, and reserve the garlic to one side.
• While the squash is roasting, heat the remaining 2 tablespoons of olive oil in a skillet over medium heat, add the onions and cook stirring occasionally for 10 minutes.
• Add the vinegar and sugar and continue to cook for a further 10 minutes, or until the onion caramelizes.
• Remove from heat, add onions to the squash in the bowl, and allow to cool thoroughly.
• Squeeze out the flesh from the reserved garlic, and add to the squash with the feta cheese and the herb of your choice.
• Mix the squash, onion and feta mixture together gently, and season with salt and pepper to taste.
• Place the pastry circle on a baking tray lined with baking paper.
• Pile the filling on top of the pastry, leaving a 2 1/2 inch (6cm) border.
• Fold the pastry edge up (overlapping as necessary) to partially cover the filling.
• Bake in the oven for 25 minutes or until pastry is crisp and golden.
• Cover the vegetables loosely with foil if they look to be over-browning.

SPICY HARISSA AUBERGINE PIE

Steps:

• Heat 2 tbsp of the oil in a large frying pan over a medium heat. Fry the aubergines for 10-15 mins until golden and softened. Remove with a slotted spoon and set aside.
• Fry the onions with the remaining oil for 7-10 mins or until softened. Add the garlic, 1 tbsp of the harissa and the coriander and cook for 1 min more. Return the aubergines to the pan with the tomatoes, lentils, olives and a can of water. Bring to a simmer and cook for 10 mins. Season, then stir through the parsley.
• Cook the sweet potatoes in a large pan of boiling lightly salted water for 15 mins. Drain and leave to steam-dry, then mash and stir through the remaining harissa. Spoon the aubergine filling into a large baking dish, scatter over half the feta and spoon over the potatoes. Scatter the remaining feta over the pie.
• Heat the grill to its highest setting. Grill the pie for 7-10 mins or until the top is crisp and golden. To freeze, leave to cool completely before portioning out into small freezerproof containers.