Fall Recipes: This Spinach-Potato Pie Feels Like a Hug

Spinach-Potato Pie
Fall Recipes: This Spinach-Potato Pie Feels Like a Hug
Hugs come in many forms, and when in the kitchen, they often come in the form of a potato. What’s better than a rustic, versatile, approachable, unpretentious, healthy, hearty potato during the fall? This super-easy, spinach-potato pie of course. Here’s how to make it:


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

Laying Puff Pastry on a Pan
Fall Recipes: This Spinach-Potato Pie Feels Like a Hug

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:

  1. 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.
  2. Pulse into a coarse paste and set aside.

Filling the pie
Fall Recipes: This Spinach-Potato Pie Feels Like a Hug
For the pie:

  1. Add 3 tbsps olive oil to a large skillet and heat over medium-high.
  2. Once the pan is hot, add the onion and cook, stirring occasionally until softened and well-browned (about 12 minutes).
  3. 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.
  4. Remove from the heat and add the dill and lemon zest; set aside to cool for about 20 minutes.
  5. 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.
  6. Lightly flour your work surface and roll out the pastry with a floured rolling pin to a 12-inch square.
  7. 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.
  8. Poke the base all over with a fork (about 10 times) and spread the cooled spinach mixture over the base evenly.
  9. Sprinkle the feta on top then fold and crunch the sides over the filling to create a rim.
  10. Refrigerate for 20 minutes to overnight, covered.
  11. Heat the oven to 400 degrees Fahrenheit.
  12. Trim and discard the ends of the potato and cut into paper-thin slices.
  13. Toss together in a bowl with 1 tbsp oil + ½ teaspoon salt and a good grind of pepper.
  14. 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.
  15. 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.
  16. Just before serving, stir the lemon juice and 1 tbsp oil into the remaining chermoula.
  17. 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.