Ingredients
Chermoula Paste
Coriander (good handful of the fresh stuff)
Chilli flakes, semi dried or fresh (x as much as your tongue can handle)
Cumin seeds (x a good sprinkle)
Paprika (x a good shake)
Olive oil (1/4 C)
Lemon juice and zest (x 1)
Pie
Garlic (x5 cloves)
Olive oil (1/4 C)
Onions (x 2 big ones)
Potato (1 x big one approx 250g - or a few small ones)
Frozen spinach (approx 400g)
Dill - dried (a sprinkle) or fresh (about 3 full sprigs)
Frozen puff pastry (x1 sheet)
Feta (approx 200g)
Method
Get out a sheet of the frozen pastry and leave to defrost.
Preheat over to approx 200ºC on normal (no fan)
Make the paste by whizzing all ingredients together in a small blender or with a stick whizz. If it’s too thick just drop in a bit of water until you reach a paste consistency.
Slice onions and potatoes using a mandolin if you have one. If not, then just try slicing them really thinly. Place the potatoes aside.
Defrost the spinach and squeeze out the excess water. Put aside.
Saute the onions until browned. Add the garlic about 2 minutes before the onion is ready. Then sauté both for a few more minutes.
Chuck in the paste, spinach, dill and lemon. Stir until combined.
Line a pie pan / baking dish / whatever you have with baking paper and place the defrosted pastry in the bottom. You want the edges to stick up approx 2cm all around to create the side of the pie.
Place the spinach mix in, and sprinkle with the crumbled feta, then top with the sliced potato - fan them out to make it look pretty. If needed, scrunch together the pastry edges to make it look more like a pie.
Place the pie in the oven and cook for approx 50 minutes.
Serve and chuck some micro greens on top to make it look extra fancy. Ooooweeeee!
Alternatives
Want it meaty? Dice up some grilled chicken and throw it in as you mix all the ingredients together.
Want it gluten free? Get some gluten free pastry
Want it dairy free? Don’t add the cheese and use a dairy free pastry (if that’s a thing?). Avo on the side will add creaminess too.
H/T
This recipe is adapted from one by delicious.com.au