Moroccan spiced pie

Name: Moroccan spiced pie
Ingredients: 2 tsp each coriander and cumin seeds; 1 tsp paprika, plus extra for dusting; ½ tsp ground cinnamon; 150ml/¼ pint olive oil; 900g squash, peeled and cut into small chunks (about 2cm); 12 shallots, quartered; 4cm/1½ in piece root ginger, finely chopped; 140g whole blanched almonds; 140g shelled pistachios; 75g pack dried cranberries; 6 tbsp clear honey; 225g pack fresh spinach; 400g can chickpeas, drained and rinsed; 2 garlic cloves; 1 tsp ground cumin; 3 tbsp lemon juice; 4 tbsp chopped fresh coriander; 100g butter; 8 large sheets of filo pastry; lemon wedges to serve; 200g carton Greek yogurt; 6 tbsp milk; 3 large sprigs mint, leaves chopped; 2-3 tbsp harissa paste