Green and chermoula potato pie

Name: Green and chermoula potato pie
Total time: 6900 s
Yield: Serves 4 servings
Cuisine: British
Ingredients: 60 ml olive oil; 2 onions, thinly sliced (360 g); 350 g frozen spinach, defrosted and drained of excess water; 15 g dill, roughly chopped; 1 1/2 tsp finely grated lemon zest; 325 g frozen all butter puff pastry sheet, defrosted; 130 g Greek feta cheese, roughly crumbled; 1 baking potato, skin on and scrubbed clean, then very thinly sliced 1 mm thick (250 g); 5 garlic cloves; 1 red chilli (10 g); 2 tsp ground cumin; 1 tsp paprika powder; 30 g fresh coriander, roughly chopped; 60 ml olive oil; 1 1/2 tsp lemon juice; Salt and pepper

Santy Coy @chefsantycoy

Gold Coast, Australia

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Santy Coy @chefsantycoy

Gold Coast, Australia

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Ingredients

1 hour 55 minutes

Serves 4 servings

60 mlolive oil
2onions, thinly sliced (360 g)
350 g frozen spinach, defrosted and drained of excess water
15 gdill, roughly chopped
1 1/2 tspfinely grated lemon zest
325 gfrozen all butter puff pastry sheet, defrosted
130 gGreek feta cheese, roughly crumbled
1baking potato, skin on and scrubbed clean, then very thinly sliced 1 mm thick (250 g)
Chermoula:
5garlic cloves
1 red chilli (10 g)
2 tspground cumin
1 tsppaprika powder
30 gfresh coriander, roughly chopped
60 mlolive oil
1 1/2 tsplemon juice
Salt and pepper

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Steps

1 hour 55 minutes

1

For the Chermoula:
Put the garlic, chilli, fresh coriander, cumin, paprika, 1/2 tsp salt and a good grind of pepper and 3 tbsp of olive oil into a food processor and pulse into a coarse paste, set aside.
2

Make the pie filling:
Put 3 tbsp of olive oil into a large sauté pan on a medium high heat. Once the oil is hot, add the onions and cook, stirring occasionally, for about 12 minutes, or until softened and well browned.
3

Add half of the chermoula paste, the spinach, 1 tsp salt and a good grind of pepper, and cook for 2 - 3 minutes more.
4

Remove from the heat and add the dill and lemon zest. Set aside to cool, about 20 minutes.
5

Line a 24 cm tart tin with a piece of baking paper large enough to cover the base and a little bit over the sides (the excess will help you lift out the tart when it’s baked).
6

Lay the puff pastry on top, cutting away any excess overhang and using the extra pastry to fill any gaps. You want the pastry to evenly fit the base and sides of the tin.
7

Poke the base all over with a fork, then spread the cooled spinach mixture over it evenly.
8

Sprinkle over the feta cheese, then roughly crimp the pastry edges to create a 2cm rim around the pie. Refrigerate the pie for at least 20 minutes - you want to bake it from cold.
9

Preheat the oven to 180ºC fan.
10

Toss the sliced potato together in a bowl with 1 tbsp of olive oil, salt and pepper to taste.
11

Fan out the slices in a circular pattern, overlapping slightly, to cover the filling but not the pastry rim.
12

Bake the pie from cold for 45 - 50 minutes, or until cooked through and nicely coloured. Set aside to cool, about 15 minutes.
13

When ready to serve, stir the lemon juice and the remaining tablespoon of oil into the rest of the chermoula. Spoon half of this all over the pie, serving the remainder in a bowl alongside.
14

Enjoy …

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Santy Coy @chefsantycoy

on March 19, 2023 07:19

Gold Coast, Australia

I’m a retired chef living in the beautiful Gold Coast, Australia, with a lifelong passion for cooking and baking. Even after hanging up my professional apron, I continue to find joy in my kitchen — creating pastries, Asian-inspired dishes, and fine dining plates right at home. For me, food isn’t just about eating; it’s about creativity, comfort, and sharing love through every bite.🇬🇧 Cookpad UK Ambassador!