A Vegetable Pie Filled With Spinach, Raisins And Ra

Name: A Vegetable Pie Filled With Spinach, Raisins And Ras El H Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Brush 4 gratin dishes with extra virgin olive oil, arrange potatoes in the dishes, brush them with extra virgin olive oil and season.
2
Then prebake 5 to 6 min at 400 degrees.
3
Prepare filling by sauteeing the vegetables and aromatics in extra virgin olive oil till lightly caramelized.
4
Stir in the ras el hanout and cook till strongly aromatic.
5
Add in wine and raisins and reduce till moist but not liquidy.
6
Lightly wilt in spinach, adjust seasoning and fill in shells.
7
Prepare crust by steeping bulghur with warm water then flavoring with citrus, walnuts toasted with garlic and extra virgin olive oil.
8
Season and mound over filling.
9
Bake all for 12 min at 375 degrees.
10
This recipe yields 4 servings.

533

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 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, and more.

Yes, A Vegetable Pie Filled With Spinach, Raisins And Ras El H Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

A Vegetable Pie Filled With Spinach, Raisins And Ras El H Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions