Recipes
Moroccan Spinach and Potato Pie
Serves 4
| Prep Time: 15 mins
| Cook Time: 50 mins
| Total Time: 1 hour 5 mins
You may need: Chermoula
Discover The Recipe
Moroccan cuisine is known for its bold flavors and hearty, comforting dishes, and this vegan Moroccan potato and spinach pie dish is no exception. This recipe inspired by a traditional Moroccan pie known as B'stilla (pronounced pah-STEE-yah) that is typically filled with pigeon or chicken, almonds, and spices like cinnamon and saffron. However, this vegan version swaps out the meat for a filling of tender potatoes and leafy spinach, seasoned with our authentic Chermoula spice blend that contains fresh dried herbs like cilantro, parsely, and mint, and bold spices like paprika, cumin, garlic, coriander, and cayenne pepper.
B'stilla originated in the city of Fez, in northern Morocco, and was traditionally served during special occasions like weddings and other celebrations. The pie's rich flavors and complex spices were meant to showcase the region's wealth and abundance, and it quickly became a favorite among Moroccan households. Today, the B'stilla has become a staple in Moroccan cuisine, with countless variations of fillings and spices.
This vegan version of the B'stilla is a great option for those looking for a meatless dish that is still full of flavor and satisfying. It's also a great way to introduce yourself to the rich and diverse world of Moroccan cuisine. So why not give this recipe a try and experience the flavors of Morocco in your own kitchen?
Ingredients
1 sheet of vegan puff pastry
4 Tbsp olive oil
1 onion minced
4 garlic cloves, minced
1 package frozen spinach, thawed and squeezed dry
1 Tbsp Piquant Post Chermoula
1 tsp salt
1 potato, peeled and sliced very thin
1/2 cup vegan feta (or other cheese)
Garnish: fresh dill
Notes
Use fresh, high-quality ingredients for best results!
Adjust the spices to your personal taste, but be careful not to overpower the delicate flavors of the puff pastry, potatoes and spinach.
To make this dish gluten-free, use a gluten-free pie crust or puff pastry.
Instructions
Allow the frozen puff pastry to thaw in your refrigerator overnight or at least 2 hours before using. Once it’s thawed, place the pastry sheet onto a floured surface and roll out until it’s about 30% bigger. Place the pastry dough onto a 9” pie pan and trim the dough to the edge of the pan. Pierce the dough all over with a fork and set aside until ready to use.
Heat 3 tablespoons of the olive oil in a large skillet and add the onion and garlic. Sauté until the onions are translucent. Add the spinach, Piquant Post Chermoula and salt. Stir until well combined and cook for 1-2 minutes more. Set aside to cool.
Slice the potato and place it in a medium mixing bowl and add the remaining tablespoon of olive oil, a pinch of salt and a little more of the Piquant Post Chermoula. Toss until well combined.
Preheat the oven to 390°F. Place the onion and spinach mixture into the prepared crust. Top with the vegan cheese. Arrange the potato pieces onto the filling so that they cover the filling but not the edge of the pie crust. Place the pie on a sheet pan and bake in the oven for 50 minutes or until the crust and potatoes are well browned. Allow to cool slightly before serving. Garnish with fresh dill.
Alternatives & Substitutions
Feel free to add other favorite or seasonal ingredients for variety! This pie would be delicious with mushrooms or other greens such as kale or chard!
Looking for more recipes using our Chermoula blend? Try our delicious Chermoula Seared Steak, Chermoula Chicken Skewers, our Chermoula Salmon, or our Chermoula Fish for an authentic Moroccan feast!
Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.
Post pictures of your masterpiece meal on social media and tag us. We repost!
Moroccan Spinach and Potato Pie
Serves
4
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hour 5 mins
Piquant Post spice you'll need: Chermoula
Ingredients
1 sheet of vegan puff pastry
4 Tbsp olive oil
1 onion minced
4 garlic cloves, minced
1 package frozen spinach, thawed and squeezed dry
1 Tbsp Piquant Post Chermoula
1 tsp salt
1 potato, peeled and sliced very thin
1/2 cup vegan feta (or other cheese)
Garnish: fresh dill
Instructions
Allow the frozen puff pastry to thaw in your refrigerator overnight or at least 2 hours before using. Once it’s thawed, place the pastry sheet onto a floured surface and roll out until it’s about 30% bigger. Place the pastry dough onto a 9” pie pan and trim the dough to the edge of the pan. Pierce the dough all over with a fork and set aside until ready to use.
Heat 3 tablespoons of the olive oil in a large skillet and add the onion and garlic. Sauté until the onions are translucent. Add the spinach, Piquant Post Chermoula and salt. Stir until well combined and cook for 1-2 minutes more. Set aside to cool.
Slice the potato and place it in a medium mixing bowl and add the remaining tablespoon of olive oil, a pinch of salt and a little more of the Piquant Post Chermoula. Toss until well combined.
Preheat the oven to 390°F. Place the onion and spinach mixture into the prepared crust. Top with the vegan cheese. Arrange the potato pieces onto the filling so that they cover the filling but not the edge of the pie crust. Place the pie on a sheet pan and bake in the oven for 50 minutes or until the crust and potatoes are well browned. Allow to cool slightly before serving. Garnish with fresh dill.
Notes
Use fresh, high-quality ingredients for best results!
Adjust the spices to your personal taste, but be careful not to overpower the delicate flavors of the puff pastry, potatoes and spinach.
To make this dish gluten-free, use a gluten-free pie crust or puff pastry.
Other Products You Might Like...
You May Also Like These Recipes
