Moroccan Spiced Pumpkin B’Stilla with Beetroot & Yoghurt

Prepare Ingredients:

Preheat oven to 200°C. Peel and de-seed the pumpkin, then cut into small dice. Peel and medium dice ³⁄₄ of the onion. Peel the beetroot and coarsely grate. Sprinkle with a ¹⁄₂ tsp salt in a bowl and set aside. Pick parsley and mint leaves (discard stems) and roughly chop. In a dry pan, toast pine nuts until just golden brown.

Start Filling:

Heat oil in a pot over medium heat. Add onion, season and cook until slightly softened. Add pumpkin and cook 5 minutes until starting to soften. Add honey and spice mix, season, and cook 2 minutes until fragrant and infused. Add ¹⁄₂ cup water and cover. Simmer, stirring occasionally, for 15 minutes until liquid has evaporated and pumpkin is soft and tender.

Finish Filling:

Remove pumpkin from heat and stir through ¹⁄₂ of the herbs, raisins and pine nuts. Adjust seasoning to taste. Melt butter (we did it in the microwave in 10 second bursts).

Make Pie:

Unroll filo. Take 1 sheet pastry and brush with butter. Set a 2nd sheet over the first and so on, making 4 layers total. Cut in ¹⁄₂, place on lined baking tray and place ¹⁄₂ the pumpkin in the centre of one of the halves. Brush with butter and fold over to make a parcel. Brush with butter, repeat for remaining pastry. Bake 15 minutes until crisp and golden.

Make Beetroot:

Meanwhile, drain beetroot in a sieve, squeezing out some of the liquid that may have seeped out. Fold through remaining herbs (saving some for garnish), and loosely fold through yoghurt. Season to taste with salt and plenty of pepper.

You Plate It:

Cut lemon into wedges. Remove parcels from oven and allow to sit for about 5 minutes. Serve with beetroot and yoghurt, garnishing with any remaining herbs and a squeeze of lemon juice (to taste).