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.
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Bryson Hiza
[email protected]This pie was a disappointment. The filling was dry and the phyllo pastry was tough.
Vanessa Westbrook
[email protected]I found this recipe to be a bit bland. The filling was not very flavorful and the phyllo pastry was not very crispy.
KRISTAL LICKERS
[email protected]This pie was a bit too oily for my taste. The filling was flavorful, but the phyllo pastry was a bit too greasy.
Shawn Arceo
[email protected]This spinach pie was delicious! The filling was flavorful and the phyllo pastry was crispy and flaky. The hazelnut dukkah added a nice touch of crunch and flavor.
Lili Bo123
[email protected]I love spinach pies, and this one is one of the best I've ever had. The hazelnut dukkah was a great addition, adding a unique flavor that I've never had before.
Reta Tizazu
[email protected]This recipe was a bit time-consuming, but it was worth it. The spinach pie was absolutely delicious. The filling was flavorful and the phyllo pastry was crispy and flaky. The hazelnut dukkah added a nice touch of crunch and flavor.
Shayan Khan
[email protected]I was a bit skeptical about the hazelnut dukkah, but I'm so glad I tried it. It added a wonderful flavor and texture to the pie. The spinach filling was also very flavorful and the phyllo pastry was nice and crispy.
Erica Barrington
[email protected]This Egyptian spinach pie was a delicious and unique dish. The phyllo pastry was crispy and flaky, and the filling was flavorful and moist. The hazelnut dukkah added a nice touch of crunch and flavor. I would definitely make this again.
Tamara Washington
[email protected]Amazing recipe! The spinach pie was a perfect blend of flavors and textures. The hazelnut dukkah was a delightful addition, adding a unique flavor that complemented the spinach and cheese filling perfectly.
Amarachukwu Okonkwo
[email protected]This recipe was easy to follow and the results were delicious! The spinach pie was light and flaky, with a flavorful filling. The hazelnut dukkah was a great addition, adding a nice nutty flavor. I would definitely make this again.
Hazik Awan
[email protected]I love spinach pies, and this one is no exception. The hazelnut dukkah added a nice touch of flavor and crunch. The phyllo pastry was nice and crispy, and the filling was flavorful and moist. I would definitely make this again.
Mary Iwonma
[email protected]This pie was a hit at my dinner party last night. Everyone raved about the delicious filling and the crispy phyllo pastry. The hazelnut dukkah was a unique and flavorful addition that really made the dish stand out. I'll definitely be making this aga
Md. Mobin
[email protected]I'm so glad I tried this recipe! The spinach pie turned out even better than I expected. My family loved it, and they couldn't get enough of the hazelnut dukkah. It was the perfect blend of savory and sweet, and it really took the pie to the next lev
kids decampi
[email protected]This Egyptian spinach pie was a delightful culinary experience. The combination of flavors and textures was simply exquisite, with the spinach providing a vibrant freshness and the hazelnut dukkah adding a nutty crunch. The phyllo pastry was perfectl