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Preheat the oven to 190C/170C Fan/Gas 5.
Heat 100ml/3½fl oz of the olive oil in a large cast iron skillet or ovenproof frying pan (26–28cm/10½–11in) over a medium heat (if you don't have an ovenproof pan, cook the filling in a frying pan then transfer to a baking dish before adding the pastry).
Add 1 teaspoon fennel seeds and the cumin seeds. Fry for 1 minute or until fragrant.
Add the courgettes, fennel and garlic along with 2 teaspoons salt. Gently fry for about 20 minutes over a medium heat, until softened. Stir occasionally but not too much as they will break apart.
Add the spinach and stir gently until softened (about 5 minutes).
Gently stir in the olives, 40g/1½oz pistachios, 2 teaspoons sumac, hummus, mint leaves and chickpeas. Remove from the heat.
Brush a sheet of filo with some of the remaining oil, then scrunch it up and place it on top of the filling. Repeat with the remaining filo until the pie is covered.
Scatter over the remaining fennel seeds and some salt.
Bake for 10–12 minutes until the pastry is golden brown.
Sprinkle over the remaining pistachios and sumac and serve.