Spinach And Brussels Sprouts Pie With Hazelnut Pastry Crust Recipes

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EGYPTIAN SPINACH PIE WITH HAZELNUT DUKKAH CRUST



Egyptian Spinach Pie with Hazelnut Dukkah Crust image

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

1/4 cup raw hazelnuts
1 tablespoon coriander seeds
2 teaspoons cumin seeds
2 tablespoons sesame seeds
4 tablespoons unsalted butter
4 medium shallots, finely diced
4 cloves garlic, minced
4 pounds fresh spinach (not baby), stemmed and sliced
1/4 cup minced fresh dill
Pinch of freshly grated nutmeg
Kosher salt and freshly ground pepper
8 ounces mozzarella cheese, freshly grated
8 ounces cheddar cheese, freshly grated
1 17-ounce package frozen puff pastry (2 sheets), thawed
1 large egg, beaten with 1 tablespoon water
1 tablespoon sumac

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



Spinach And Brussels Sprouts Pie With Hazelnut Pastry Crust image

Provided by Denise Landis

Categories     dinner, main course

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 18

1 cup hazelnuts with skins
2 1/2 cups unbleached white flour
1/4 teaspoon salt
3/4 cup chilled butter, cut into small pieces, more for pan
2 tablespoons olive oil
1/4 pound onions, peeled and diced small
20 ounces spinach leaves, blanched, drained and chopped
1 pound Yukon Gold potatoes, peeled, diced and boiled until tender
2 large eggs, lightly beaten
2 teaspoons minced fresh dill
2 teaspoons tarragon
2 teaspoons thyme
1/2 teaspoon nutmeg
Salt and freshly ground black pepper
1/2 pound feta cheese, crumbled
1 pound brussels sprouts, halved and steamed until tender
3 roasted and peeled sweet red peppers or 3 canned pequillo peppers, in strips
1 tablespoon butter, cut into bits

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

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