How many servings does this recipe make?

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

A Vegetable Pie Filled with Spinach, Raisins, and R

Name: A Vegetable Pie Filled with Spinach, Raisins, and Ras El Hanout, Topped with Herbed Bulgar Walnut Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Bake this irresistible A Vegetable Pie Filled with Spinach, Raisins, and Ras El Hanout, Topped with Herbed Bulgar Walnut Crust at home. Made with baking…

This A Vegetable Pie Filled with Spinach, Raisins, and Ras El Hanout, Topped with Herbed Bulgar Walnut Crust relies on simple, everyday ingredients such as olive oil, salt and pepper, onion and carrots. It comes together quickly and makes 4 servings, at about 432 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this A Vegetable Pie Filled with Spinach, Raisins, and Ras El Hanout, Topped with Herbed Bulgar Walnut Crust delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Baking & Desserts

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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A Vegetable Pie Filled with Spinach, Raisins, and Ras El Hanout, Topped with Herbed Bulgar Walnut Crust

Tips for the best results

Variations & substitutions

My Personal Notes

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