Spinach and chermoula pie
Makes: 4 to 6 servings For the chermoula paste:
5 garlic cloves, finely chopped
¾ cup roughly chopped fresh cilantro (coriander)
½ fresh mild red chile, roughly chopped, seeds and all 2 teaspoons cumin seeds, toasted and roughly crushed using a mortar and pestle
1 teaspoon sweet paprika
Kosher salt and freshly ground black pepper 4 tablespoons olive oil
For the pie:
4 tablespoons olive oil
1 large yellow onion (about 12 ounces), halved and thinly sliced
12 ounces frozen spinach, thawed, then squeezed to remove excess water
Kosher salt and freshly ground black pepper
⅓ cup roughly chopped fresh dill
1 ½ teaspoons fresh lemon zest, plus 1 ½ tablespoons lemon juice
All-purpose flour, for dusting
1 sheet frozen all-butter puff pastry, at least 9 inches wide, thawed
1 cup roughly crumbled Greek feta
1 baking potato (about 9 ounces), skin-on, scrubbed clean
1. Prepare the chermoula paste: Add the garlic, cilantro, chile, cumin, paprika, ½ teaspoon salt, a good grind of pepper and 3 tablespoons oil to a food processor. Pulse into a coarse paste and set aside.
2. Prepare the pie: Add 3 tablespoons oil to a large skillet and heat over medium-high. Once hot, add the onion and cook, stirring occasionally, until softened and well browned, about 12 minutes. Add half the chermoula paste (reserve the rest), the spinach, 1 teaspoon salt and a good grind of pepper, and cook for 2 minutes more, stirring to combine. Remove from the heat, then add the dill and lemon zest. Set aside to cool, about 20 minutes.
3. Line a 9-inch pie or tart pan (tin) with a removable base with a piece of parchment paper large enough to cover the base and a little bit over the sides. (The excess will help you lift the tart when it’s baked.) On a lightly floured work surface, roll out the pastry with a floured rolling pin to a 12-inch square. Lay the puff pastry on the parchment, pressing in the pastry to fit
the base and sides of the pan and cutting away any excess so it overhangs by about ¾ inch.
4. Poke the base all over with a fork (about 10 times), then spread the cooled spinach mixture over the base evenly. Sprinkle the feta on top, then fold and scrunch the sides over the filling to create a rim. (Don’t worry if it’s not perfect.) Refrigerate the pie for at least 20 minutes, or up to overnight, covered.
5. Heat the oven to 400 degrees.
6. Trim and discard the ends of the potato and use a mandolin or very sharp knife to cut the potato into paper-thin slices. Toss together in a bowl with 1 tablespoon oil, plus ½ teaspoon salt and a good grind of pepper. Fan out the slices on top of the spinach and feta in a circular pattern, overlapping slightly, to cover the filling but not the pastry rim.
7. Place . the chilled pie on a baking sheet and bake until cooked through and nicely colored, about 50 minutes. Set aside to cool, about 15 minutes, before gently transferring to a wooden board or serving plate.
8. When ready to serve, stir the lemon juice and remaining 1 tablespoon oil into the reserved chermoula. Spoon half of the chermoula all over the pie and serve the remaining in a bowl alongside. Serve warm or at room temperature.