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A Vegetable Pie Filled with Spinach, Raisins, and Ras El Hanout, Topped with Herbed Bulgar Walnut Crust

  • 120minutes

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Source: www.foodnetwork.comReport recipe

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Ingredients Jump to Instructions ↓

  1. 2 baking potatoes , like russets, thinly sliced

  2. 2 tablespoons olive oil Salt and pepper

  3. 1 onion

  4. 2 carrots

  5. 1 fennel bulb

  6. 1 tablespoon ginger

  7. 1 tablespoon garlic

  8. 3 tablespoons olive oil

  9. 1 tablespoon ras el hanout (available at middle eastern groceries) Salt and pepper

  10. 1/2 cup white wine

  11. 1/2 cup raisins

  12. 2 bunches fresh spinach

  13. 1 cup bulghur

  14. 1 cup hot water

  15. 1 orange

  16. 1 lemon

  17. 1 bunch thyme

  18. 1/2 cup walnuts

  19. 2 teaspoons garlic Salt and pepper

  20. 1 tablespoon olive oil

Instructions Jump to Ingredients ↑

  1. Brush 4 gratin dishes with olive oil, arrange potatoes in the dishes, brush them with olive oil and season. Then prebake 5 to 6 minutes at 400 degrees. Prepare filling by sauteeing the vegetables and aromatics in olive oil until lightly caramelized. Stir in the ras el hanout and cook until strongly aromatic . Add wine and raisins and reduce until moist but not liquidy. Lightly wilt in spinach , adjust seasoning and fill in shells.

  2. Prepare crust by steeping bulghur with hot water then flavoring with citrus, walnuts toasted with garlic and olive oil. Season and mound over filling.

  3. Bake all 12 minutes at 375 degrees

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