For the chermoula paste:
- 5 garlic cloves (finely chopped)
- ¾ cup roughly chopped cilantro or coriander
- ½ fresh mild red chile, roughly chopped, seeds and all
- 2 tbsps cumin seeds, toasted and roughly crushed
- 1 tbsp sweet paprika
- 4 tbsps olive oil
- 1 tbsp Kosher salt and freshly ground black pepper
For the Pie
- 5 tbsps olive oil
- 1 large yellow onion, halved and thinly sliced
- 12 oz frozen spinach, thawed and squeezed to remove water
- ⅓ cup roughly chopped fresh dill
- 1 ½ tbsps fresh lemon zest + 1 ½ tbsps lemon juice
- All-purpose flour (for dusting)
- 1 sheet frozen all-butter puff pastry (9 inches wide, thawed)
- 1 cup roughly crumbled Greek feta
- 1 baking potato (~9 oz, skin-on, scrubbed clean)
Preparing the Spinach-Potato Pie
For the chermoula paste:
- Add the garlic, chile, cilantro (or coriander), cumin, paprika, a pinch of salt, a good grind of pepper, and 3 tbsps olive oil to a food processor.
- Pulse into a coarse paste and set aside.
For the pie:
- Add 3 tbsps olive oil to a large skillet and heat over medium-high.
- Once the pan is hot, add the onion and cook, stirring occasionally until softened and well-browned (about 12 minutes).
- Add half the chermoula paste (reserve the rest), the spinach, 1 tbsp salt, and a good grind of pepper. Cook for about 2 more minutes, stirring to combine.
- Remove from the heat and add the dill and lemon zest; set aside to cool for about 20 minutes.
- Line a 9-inch pie or tart pan with a removable base with a piece of parchment paper large enough to cover the base and a little bit over the sides.
- Lightly flour your work surface and roll out the pastry with a floured rolling pin to a 12-inch square.
- Lay the puff pastry on the parchment, pressing the pastry to fit the base and sides of the pan. Cutaway any excess so that the pastry hangs by about ¾ inches.
- Poke the base all over with a fork (about 10 times) and spread the cooled spinach mixture over the base evenly.
- Sprinkle the feta on top then fold and crunch the sides over the filling to create a rim.
- Refrigerate for 20 minutes to overnight, covered.
- Heat the oven to 400 degrees Fahrenheit.
- Trim and discard the ends of the potato and cut into paper-thin slices.
- Toss together in a bowl with 1 tbsp oil + ½ teaspoon salt and a good grind of pepper.
- Fan out the slices on top of the spinach and feta in a circular pattern, overlapping slightly, to cover the filling but not the pastry rim.
- Place the filled pie on a baking sheet and bake until cooked thoroughly and the color is nice for about 50 minutes and set aside to cool for another 15 minutes.
- Just before serving, stir the lemon juice and 1 tbsp oil into the remaining chermoula.
- Spoon half of the chermoula all over the pie and serve the remaining in a bowl separately.
Make sure it’s served warm or at least temperature for a maximum flavor and autumn enjoyment dinner.