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

• 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.

potatoes, extra virgin olive oil salt, onion, carrots, fennel, ginger, garlic, extra virgin olive oil, hanout, white wine, raisins, fresh spinach, bulghur, water, orange, lemon, thyme, walnuts, garlic salt, extra virgin olive oil

Taken from cookeatshare.com/recipes/a-vegetable-pie-filled-with-spinach-raisins-and-ras-el-h-62069 (may not work)