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1
Preheat the oven to fan 180C/ conventional 200C/gas 6.
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2
Dry fry the seeds briefly in a small pan over a medium heat until toasty - don't let them burn.
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3
Grind coarsely using a pestle and mortar (or a bowl and the end of a rolling pin), then mix in the paprika, cinnamon, 1/2 tsp salt and 4 tbsp oil.
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4
Tip the squash into a roasting tin, pour over the spiced oil and toss.
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5
Roast for 20 minutes.
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6
Meanwhile, heat 2 tbsp of oil in a frying pan, add the shallots and cook, stirring, until they start to brown.
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7
Stir in the ginger and 100g/4oz each almonds and pistachios.When brown, toss in the cranberries, 2 tbsp honey, and the spinach so it wilts.
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8
Take off the heat and stir into the squash, when it comes out of the oven.
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9
Set aside.
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10
In a food processor, whiz the chickpeas with the garlic, cumin, remaining oil, lemon juice, 2 tbsp water and salt and pepper to make houmous.
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11
Stir in the coriander.
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12
Melt the butter in a small pan.
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13
Put a loose-bottomed 28cm quiche tin on a baking sheet and brush with some butter.Keeping the filo covered with a damp cloth so it doesn't dry out, lay one sheet over half of the tin so that it hangs over the edge by about 10cm.
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14
Lay another sheet on the other side, so it overlaps the first in the centre and hangs over the opposite edge.
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15
Brush with butter.
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16
Lay two more filo sheets in the opposite direction in the same way and brush with more butter.
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17
Build up two more layers in this way, so you use a total of eight sheets of filo.
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18
Pile half the squash mixture in the centre of the pastry.
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19
Spread over the houmous and then the rest of the squash mixture.One at a time, bring the edge of each filo sheet up to the centre to cover the filling, creating voluptuous folds as you go.
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20
Brush carefully with more butter.
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21
(If making a day ahead, cover now with cling film and chill.
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22
To reheat, remove the pie from the fridge, heat the oven, then bake for 35-40 minutes.
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23
).
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24
Bake for 30-35 minutes, until crisp and golden.
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25
Just before the pie is ready, reheat any remaining butter in the pan, tip in the rest of the nuts and fry until golden.
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26
Spoon in the 4 remaining tbsp of honey and, when it melts, take off the heat and pour over the pie.
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27
Serve with Harissa yogurt sauce and lemon wedges.
