https://www.copymethat.com/r/89pYUhtCK/spinach-and-chermoula-pie/
66674963
pQwD74t
89pYUhtCK
2024-05-19 07:17:19
Spinach and Chermoula Pie
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Ingredients
- subheading: FOR THE CHERMOULA PASTE:
- 5 garlic cloves, finely chopped
- ¾ cup/30 grams roughly chopped fresh cilantro (coriander)
- ½ fresh mild red chile (about 10 grams), 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/60 milliliters olive oil
- subheading: FOR THE PIE:
- 4 tablespoons/60 milliliters olive oil
- 1 large yellow onion (about 12 ounces/360 grams), halved and thinly sliced
- 12 ounces/350 grams frozen spinach, thawed, then squeezed to remove excess water
- Kosher salt and freshly ground black pepper
- ⅓ cup/15 grams 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/24 centimeters wide, thawed
- 1 cup/130 grams roughly crumbled Greek feta
- 1 baking potato (about 9 ounces/250 grams), skin-on, scrubbed clean
Steps
Directions at cooking.nytimes.com
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