A Vegetable Pie Filled With Spinach, Raisins And Ras El Hanout Topped With Herbed Bulghur Walnut Crust Recipe
Servings: 4
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
- 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.
- 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.
- 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.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 476g | |
| Recipe makes 4 servings | |
| Calories 439 | |
| Calories from Fat 170 | 39% |
| Total Fat 19.57g | 24% |
| Saturated Fat 2.73g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 158mg | 7% |
| Potassium 1774mg | 51% |
| Total Carbs 59.97g | 16% |
| Dietary Fiber 12.6g | 42% |
| Sugars 16.9g | 11% |
| Protein 10.04g | 16% |
