Step1
Heat the olive oil in a large saute pan,add the onion and cook for 5-6 minutes on medium heat until soft and translucent. Add the ginger and garlic,cooking for about a minute before adding the dried spices,salt and harissa paste. Cook for a minute until the spices are fragrant,then stir in the cherry tomatoes and cook until they soften (about 5 minutes).
Step2
Add the sweet potato and enough stock to just cover them,and increase the heat to medium-high. When it comes to a boil,reduce the heat and simmer for 15 minutes,then add the chickpeas and continue to simmer for another 15 minutes until the sweet potato is soft when pierced with a knife. If the mixture starts to stick on the bottom,add a little more stock.
Step3
When most of the liquid has evaporated and the sweet potato is soft,stir in the spinach and herbs,cooking until they just wilt. Add the lemon juice,stir to combine,then remove from heat and cool completely.
Step4
When ready to assemble,brush the inside of two 12-cup muffin tins with a little bit of olive oil. Combine the almonds,icing sugar and cinnamon in a small bowl.
Step5
Taking one sheet of filo,lay it flat on the kitchen bench and brush lightly with the olive oil. Sprinkle with a little of the almond mixture,then place another sheet of filo on top. Repeat once more so you have three layers of filo altogether. Now cut the stacked filo into 8 even pieces. This is best done by cutting the filo in half horizontally and vertically,then halving the four quadrants again to form 8 even pieces. Press a piece of the layered filo into each muffin cup (leave the overhanging filo sticking up for now),then repeat the whole process with the filo twice more to line all 24 muffin cups.
Step6
When all the cups have been lined,preheat the oven to 180C fan-forced (200C conventional).
Step7
Spoon about 50g of the sweet potato filling into each lined muffin cup,then form “lids” by cutting the remaining 3 sheets of filo into 8 even pieces each so that you have 24 altogether. Drape a piece of the filo on the centre of each pie to cover the filling,then fold the overhanging filo down,scrunching it to create a parcel.
Step8
Lightly brush the tops of the pies with a little of the remaining olive oil,then place the muffin trays in the oven. Bake for 18-20 minutes until crisp and light golden-brown. Allow the pies to cool slightly before using a small spoon to scoop them out onto a wire rack to cool completely.
Step9
When ready to serve,transfer the pies onto a serving plate. Scatter some of the remaining almond mixture on top,sprinkle with the 10g chopped garnish parsley and place a single pomegranate aril on top.
Step10
To make the sauce,place the yoghurt in a serving bowl and swirl the pomegranate molasses through with a teaspoon. Serve alongside the pies for dipping.