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Moroccan Spiced Squash and Feta Empanadas with Pine Nuts and Raisins

Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 4 servings
Calories 350
Delight in these flavorful Moroccan-inspired empanadas filled with roasted squash, feta, and aromatic spices, perfect for a warm snack or meal.

Ingredients

Dough

  • 250 g wholemeal spelt flour
  • 1 tsp salt
  • 0.5 tsp dried oregano
  • 0.5 tsp dried thyme
  • 4 Tbsp olive oil
  • up to 120 ml cold water (as needed)

Filling

  • 1 small-medium squash/pumpkin (unpeeled, cut into chunky wedges)
  • to taste olive oil (for roasting)
  • to taste salt
  • to taste pepper
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1 onion (finely chopped)
  • 1 stick celery (finely chopped)
  • 2 cloves garlic (finely chopped)
  • 0.5 orange zest of orange
  • 0.5 orange juice of orange
  • 1/2 tsp turmeric
  • 1/8 tsp harissa paste or chilli flakes (optional)
  • a handful Moscatel raisins or sultanas
  • a handful pine nuts (toasted)
  • a handful chopped coriander
  • about 100 g Greek feta

Instructions 

  • Mix flour, salt, and herbs; add olive oil and combine. Gradually add water, knead into dough, then chill.
  • Roast squash with olive oil and spices at 200°C until tender (~25-50 min).
  • Sauté onion, celery, garlic; add spices, orange zest, juice, raisins, and pine nuts; cook until liquid evaporates.
  • Scrape roasted squash, mash into the sautéed mixture, add chopped coriander, then cool and mix in feta.
  • Roll out dough, cut into circles, fill with mixture, seal edges, make slits, brush with oil, and bake at 190°C for 25-30 min.

Notes

Ensure the filling is cooled before assembling to prevent sogginess.
Calories: 350kcal
Cost: $15
Course: Main Course
Cuisine: Moroccan
Keyword: Empanadas, Feta, Squash