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Home Dish Green and chermoula potato pie

Green and chermoula potato pie

Name: How to cook Green and chermoula potato pie - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves 4 servings
Cuisine: Us

Introduce

Chef :

Santy Coy

Green and chermoula potato pie

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Ingredient

Food ration :

Serves 4 servings

Cooking time :

1 hour 55 minutes

60 ml

olive oil

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

baking potato, skin on and scrubbed clean, then very thinly sliced 1 mm thick (250 g)

garlic cloves

red chilli (10 g)

2 tsp

ground cumin

1 tsp

paprika powder

30 g

fresh coriander, roughly chopped

1 1/2 tsp

lemon juice

Cooking instructions

* Step 1

For the Chermoula:

* Step 2

Make the pie filling:

* Step 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.

* Step 4

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

* Step 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).

* Step 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.

* Step 7

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

* Step 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.

* Step 9

Preheat the oven to 180ºC fan.

* Step 10

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

* Step 11

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

* Step 12

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

* Step 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.