We’ve outlined all the ingredients and directions for you to make the perfect A Vegetable Pie Filled with Spinach, Raisins, and Ras El Hanout, Topped with Herbed Bulgar Walnut Crust. This dish qualifies as a Easy level recipe. It should take you about 2 hr to make this recipe. The A Vegetable Pie Filled with Spinach, Raisins, and Ras El Hanout, Topped with Herbed Bulgar Walnut Crust recipe should make enough food for 4 servings.
You can add your own personal twist to this A Vegetable Pie Filled with Spinach, Raisins, and Ras El Hanout, Topped with Herbed Bulgar Walnut Crust recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential bakeware items that might be necessary for this A Vegetable Pie Filled with Spinach, Raisins, and Ras El Hanout, Topped with Herbed Bulgar Walnut Crust recipe.
Ingredients for A Vegetable Pie Filled with Spinach, Raisins, and Ras El Hanout, Topped with Herbed Bulgar Walnut Crust
- 2 baking potatoes, like russets, thinly sliced
- 2 tablespoons olive oil
- Salt and pepper
- 1 onion
- 2 carrots
- 1 fennel bulb
- 1 tablespoon ginger
- 1 tablespoon garlic
- 3 tablespoons olive oil
- 1 tablespoon ras el hanout (available at middle eastern groceries)
- Salt and pepper
- 1/2 cup white wine
- 1/2 cup raisins
- 2 bunches fresh spinach
- 1 cup bulghur
- 1 cup hot water
- 1 orange
- 1 lemon
- 1 bunch thyme
- 1/2 cup walnuts
- 2 teaspoons garlic
- Salt and pepper
- 1 tablespoon olive oil
Directions for A Vegetable Pie Filled with Spinach, Raisins, and Ras El Hanout, Topped with Herbed Bulgar Walnut Crust
- Brush 4 gratin dishes with olive oil, arrange potatoes in the dishes, brush them with olive oil and season. Then prebake 5 to 6 minutes at 400 degrees. Prepare filling by sauteeing the vegetables and aromatics in olive oil until lightly caramelized. Stir in the ras el hanout and cook until strongly aromatic. Add wine and raisins and reduce until moist but not liquidy. Lightly wilt in spinach, adjust seasoning and fill in shells.
- Prepare crust by steeping bulghur with hot water then flavoring with citrus, walnuts toasted with garlic and olive oil. Season and mound over filling.
- Bake all 12 minutes at 375 degrees
Bakeware for your recipe
You will find below are bakeware items that could be needed for this A Vegetable Pie Filled with Spinach, Raisins, and Ras El Hanout, Topped with Herbed Bulgar Walnut Crust recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.
- Cooking pots
- Frying pan
- Steamers
- Colander
- Skillet
- Knives
- Cutting board
- Grater
- Saucepan
- Stockpot
- Spatula
- Tongs
- Measuring cups
- Wooden Spoon
Categories in this Recipe
- Easy Main Dish
- Main Dish
- Easy Baking
- Pie Recipes
- Spinach – Spinach (Spinacia oleracea) is a leafy green flowering plant native to central and western Asia. It is of the order Caryophyllales, family Amaranthaceae, subfamily Chenopodioideae. Its leaves are a common edible vegetable consumed either fresh, or after storage using preservation techniques by canning, freezing, or dehydration. It may be eaten cooked or raw, and the taste differs considerably; the high oxalate content may be reduced by steaming.It is an annual plant (rarely biennial), growing as tall as 30 cm (1 ft). Spinach may overwinter in temperate regions. The leaves are alternate, simple, ovate to triangular, and very variable in size: 2–30 cm (1–12 in) long and 1–15 cm (0.4–5.9 in) broad, with larger leaves at the base of the plant and small leaves higher on the flowering stem. The flowers are inconspicuous, yellow-green, 3–4 mm (0.1–0.2 in) in diameter, and mature into a small, hard, dry, lumpy fruit cluster 5–10 mm (0.2–0.4 in) across containing several seeds.In 2018, world production of spinach was 26.3 million tonnes, with China alone accounting for 90% of the total.
- Fruit – In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering.Fruits are the means by which flowering plants (also known as angiosperms) disseminate their seeds. Edible fruits in particular have long propagated using the movements of humans and animals in a symbiotic relationship that is the means for seed dispersal for the one group and nutrition for the other; in fact, humans and many animals have become dependent on fruits as a source of food. Consequently, fruits account for a substantial fraction of the world’s agricultural output, and some (such as the apple and the pomegranate) have acquired extensive cultural and symbolic meanings.In common language usage, “fruit” normally means the fleshy seed-associated structures (or produce) of plants that typically are sweet or sour and edible in the raw state, such as apples, bananas, grapes, lemons, oranges, and strawberries. In botanical usage, the term “fruit” also includes many structures that are not commonly called “fruits”, such as nuts, bean pods, corn kernels, tomatoes, and wheat grains.
- Lemon – The lemon (Citrus limon) is a species of small evergreen tree in the flowering plant family Rutaceae, native to Asia, primarily Northeast India (Assam), Northern Myanmar or China.The tree’s ellipsoidal yellow fruit is used for culinary and non-culinary purposes throughout the world, primarily for its juice, which has both culinary and cleaning uses. The pulp and rind are also used in cooking and baking. The juice of the lemon is about 5% to 6% citric acid, with a pH of around 2.2, giving it a sour taste. The distinctive sour taste of lemon juice makes it a key ingredient in drinks and foods such as lemonade and lemon meringue pie.
- Carrot Recipes
- Raisin Recipes
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