EGYPTIAN SPINACH PIE WITH HAZELNUT DUKKAH CRUST
Dukkah is traditionally served in the Middle East with vegetables or bread; here, Aarti turned it into a crunchy topping for her spinach pie.
Provided by Aarti Sequeira
Categories main-dish
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Make the dukkah: Preheat the oven to 350˚ F. Pour the hazelnuts onto a baking sheet, then slip into the oven and toast until golden brown and fragrant, about 12 minutes. Pour the nuts onto one half of a clean kitchen towel, then fold over the other half. Rub gently to remove the skins. Pour the nuts onto a cutting board, finely chop and set aside.
- Set a cast-iron skillet over medium heat. Add the coriander seeds and toast, 1 to 2 minutes. Add the cumin seeds and sesame seeds and cook, stirring often, until fragrant and slightly darker in color but not burned, 2 to 3 minutes. Stir the seeds with the hazelnuts, then coarsely grind with a mortar and pestle. Set aside.
- Make the pie: Increase the oven temperature to 400˚ F. Set a large skillet over medium heat. Add the butter and cook until melted and browned just a little. Add the shallots and garlic; cook, stirring, until softened, about 3 minutes.
- Rinse the spinach. Drain, but don't worry about getting all the water off. Add the spinach to the shallot-garlic mixture in batches, stirring, until all of the spinach is wilted, 7 to 8 minutes. Stir in the dill and nutmeg; season with salt and pepper. Drain off any excess liquid. Remove from the heat and let cool slightly.
- Add the mozzarella and cheddar to the spinach. Stir well and let cool. (You can pop it into the fridge to hurry this along!)
- Place one puff pastry sheet in the bottom of an 8-inch square baking dish or 9-inch pie plate. Spoon in the spinach filling, using the back of a spatula to level it out. Layer the other puff pastry sheet on top, and then crimp the edges, cutting off any excess. Brush the beaten egg on the puff pastry and sprinkle with the dukkah spice blend. Put the pie on a baking sheet and bake until deep golden brown, 30 to 40 minutes. Sprinkle with the sumac. Let cool 10 minutes before cutting into the pie.
SPINACH AND BRUSSELS SPROUTS PIE WITH HAZELNUT PASTRY CRUST
Provided by Denise Landis
Categories dinner, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Heat oven to 350 degrees. Roast hazelnuts on a baking sheet until browned and fragrant, 25 to 30 minutes. Transfer, with skins on, to a food processor, and pulse to make a coarse meal. Transfer to a large bowl. Add flour and salt. Add 3/4 cup butter; use two knives or a pastry cutter to cut into mixture until it resembles coarse crumbs. Stir with a fork, and gradually add 1/2 cup cold water, or more as needed, until dough is cohesive. Shape into 2 balls. (May be covered with plastic wrap, and refrigerated for 24 hours.)
- Butter a 9- or 10-inch pie pan. On a lightly floured counter, roll out each ball to rounds that are slightly larger than the pan. Place one crust in bottom of pan. Cover both crusts with plastic wrap. Set aside.
- Place a small skillet over medium heat, and add olive oil. Add onions, and saute until translucent, 2 to 3 minutes. Transfer to a large mixing bowl. Add spinach, potatoes, eggs, dill, tarragon, thyme and nutmeg. Mix well, and season with salt and pepper to taste. Add feta, and toss gently to mix. (May be covered with plastic wrap, and refrigerated for 24 hours.)
- Place brussels sprouts cut side down on bottom and sides of pastry-lined pan. Cover sprouts with spinach mixture, mounding it high in center. Place red pepper strips evenly across top, and press gently to compact mixture. Top with remaining pastry crust, crimp edges together, and flute rim. Cut several slits in top of pie to vent it.
- Heat oven to 350 degrees. Place pie on a baking sheet, and bake for 30 minutes. Remove pie from oven and dot crust with bits of butter. Return to oven until crust is lightly browned, about 30 more minutes. Allow to rest for 20 minutes before serving.
Nutrition Facts : @context http, Calories 644, UnsaturatedFat 20 grams, Carbohydrate 56 grams, Fat 41 grams, Fiber 9 grams, Protein 18 grams, SaturatedFat 18 grams, Sodium 856 milligrams, Sugar 7 grams, TransFat 1 gram
EGYPTIAN SPINACH PIE WITH HAZELNUT DUKKAH
Provided by Aarti Sequeira
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F.
- For the hazelnut dukkah: Toast the hazelnuts in the oven for 12 minutes. Let cool. Raise the oven temperature to 400 degrees F.
- Meanwhile, toast the coriander and cumin seeds in a saute pan over medium heat, about 1 minute.
- Grind the coriander, cumin and hazelnuts in a spice grinder. Mix with the sesame seeds.
- For the spinach pie: In a large skillet, saute the garlic and shallots in the butter over medium heat until softened. Add the spinach and cook until wilted. Add the dill, nutmeg and some salt and pepper. Let cool slightly, then stir in the Cheddar and mozzarella.
- Lay one sheet of puff pastry in a 9-by-13-inch baking dish. Spread with the spinach stuffing. Lay the other sheet on top, pinch the edges closed, and cut into six pieces. Sprinkle with dukkah and brush the edges with egg wash. Set the baking dish on a baking sheet and bake until the pie is golden brown, about 30 minutes.
- Sprinkle with the sumac and serve.
VEGETARIAN SPINACH AND HAZELNUT PIE
Serve this vegetarian main dish at Thanksgiving to the one at the table who doesn't eat turkey. Your omnivorous family members may be jealous!
Provided by VeggieBecca
Time 1h40m
Yield 6
Number Of Ingredients 20
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Heat oil in a skillet over medium-high heat. Add onion and saute until soft, 5 to 7 minutes. Remove from heat.
- Mix hazelnuts, Brazil nuts, bread crumbs, parsley, oregano, sage, salt, and pepper together in a bowl. Add tahini and soy sauce; add enough broth to give it a moist, stuck-together texture. Add sauteed onions, spinach, and corn; mix well.
- Mix flour, baking soda, and salt for crust together in a bowl.
- Heat 3/4 cup water in a small pot and melt in shortening until almost boiling. Add to the flour mixture a little at a time, until combined, mixing well. Add extra boiling water if the mixture is too dry.
- Put 2/3 of the dough into a 7-inch springform pan and push into a crust shape. Add filling, pushing down well.
- Roll out remaining dough to make a pie lid. Press onto pie. Glaze top with beaten egg white and cut a small "x" in the center to allow steam to exit.
- Bake in the preheated oven for 20 minutes. Reduce heat to 375 degrees F (190 degrees C). Continue to bake until golden brown, about 50 minutes.
Nutrition Facts : Calories 862.9 calories, Carbohydrate 77.7 g, Fat 54.8 g, Fiber 9.9 g, Protein 20.5 g, SaturatedFat 12.9 g, Sodium 457 mg, Sugar 5.3 g
SPINACH AND BRUSSELS SPROUTS PIE WITH HAZELNUT PASTRY CRUST
Make and share this Spinach and Brussels Sprouts Pie With Hazelnut Pastry Crust recipe from Food.com.
Provided by EllaSnap
Categories Potato
Time 2h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 18
Steps:
- Heat oven to 350 degrees. Roast hazelnuts on a baking sheet until browned and fragrant, 25 to 30 minutes. Transfer, with skins on, to a food processor, and pulse to make a coarse meal. Transfer to a large bowl. Add flour and salt. Add 3/8 cup butter; use two knives or a pastry cutter to cut into mixture until it resembles coarse crumbs. Stir with a fork, and gradually add 1/2 cup cold water, or more as needed, until dough is cohesive. Shape into 2 balls. (May be covered with plastic wrap, and refrigerated for 24 hours.).
- Butter a 9- or 10-inch pie pan. On a lightly floured counter, roll out each ball to rounds that are slightly larger than the pan. Place one crust in bottom of pan. Cover both crusts with plastic wrap. Set aside.
- Place a small skillet over medium heat, and add olive oil. Add onions, and sauté until translucent, 2 to 3 minutes. Transfer to a large mixing bowl. Add spinach, potatoes, eggs, dill, tarragon, thyme and nutmeg. Mix well, and season with salt and pepper to taste. Add feta, and toss gently to mix. (May be covered with plastic wrap, and refrigerated for 24 hours.).
- Place brussels sprouts cut side down on bottom and sides of pastry-lined pan. Cover sprouts with spinach mixture, mounding it high in center. Place red pepper strips evenly across top, and press gently to compact mixture. Top with remaining pastry crust, crimp edges together, and flute rim. Cut several slits in top of pie to vent it.
- Heat oven to 350 degrees. Place pie on a baking sheet, and bake for 30 minutes. Remove pie from oven and dot crust with bits of butter. Return to oven until crust is lightly browned, about 30 more minutes. Allow to rest for 20 minutes before serving.
- Yield: 6 to 8 servings.
Nutrition Facts : Calories 566.4, Fat 32.2, SaturatedFat 12.5, Cholesterol 104.9, Sodium 551.8, Carbohydrate 56.4, Fiber 7.9, Sugar 6.4, Protein 17.5
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