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  • A Vegetable Pie Filled With Spinach, Raisins And Ras El Hanout Topped With Herbed Bulghur Walnut Crust

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    A Vegetable Pie Filled With Spinach, Raisins And Ras El Hanout Topped With Herbed Bulghur Walnut Crust
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 x russet potatoes thinly sliced
    • 2 Tbsp. extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
    • 1 x onion
    • 2 x carrots
    • 1 x fennel bulb
    • 1 Tbsp. chopped ginger
    • 1 Tbsp. chopped garlic
    • 3 Tbsp. extra virgin olive oil
    • 1 Tbsp. ras el hanout, (available at Middle Eastern groceries) Salt to taste Freshly-grnd black pepper to taste
    • 1/2 c. white wine
    • 1/2 c. raisins
    • 2 bn fresh spinach
    • 1 c. bulghur
    • 1 c. warm water
    • 1 x orange
    • 1 x lemon
    • 1 bn thyme
    • 1/2 c. walnuts
    • 2 tsp chopped garlic Salt to taste Freshly-grnd black pepper to taste
    • 1 Tbsp. extra virgin olive oil

    Directions

    1. Brush 4 gratin dishes with extra virgin olive oil, arrange potatoes in the dishes, brush them with extra virgin olive oil and season. Then prebake 5 to 6 min at 400 degrees.
    2. Prepare filling by sauteeing the vegetables and aromatics in extra virgin olive oil till lightly caramelized. Stir in the ras el hanout and cook till strongly aromatic. Add in wine and raisins and reduce till moist but not liquidy. Lightly wilt in spinach, adjust seasoning and fill in shells.
    3. Prepare crust by steeping bulghur with warm water then flavoring with citrus, walnuts toasted with garlic and extra virgin olive oil. Season and mound over filling. Bake all for 12 min at 375 degrees.
    4. This recipe yields 4 servings.

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