Spinach & Chermoula Pie

Name: Spinach & Chermoula Pie
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: British
Ingredients: 5 garlic cloves, finely chopped; 30 g fresh coriander, roughly chopped; 0.5 fresh mild red chilli (about 10g), roughly chopped seeds and all; 2 teaspoon cumin seeds, toasted and roughly crushed; 1 teaspoon sweet paprika; 1 pinch salt and freshly ground black pepper; 60 ml olive oil (for chermoula); 60 ml olive oil (for pie); 360 g large yellow onion (about 1), halved and thinly sliced; 350 g frozen spinach, thawed and squeezed dry; 15 g fresh dill, roughly chopped; 1.5 tablespoon fresh lemon zest, plus 1.5 tbsp lemon juice; 1 sheet frozen all-butter puff pastry (at least 24cm wide), thawed; 130 g Greek feta, roughly crumbled; 250 g baking potato (about 1), skin-on, scrubbed and very thinly sliced; 1 tablespoon plain flour (for dusting)

⏱️ 90 min 👥 Serves 6 📅 22 February 2026

A stunning puff pastry pie filled with spiced spinach, chermoula paste and feta, topped with thinly sliced potato. Serves 4–6. Allow 2 hours plus chilling time.

🛒 Ingredients

5 garlic cloves, finely chopped
30 g fresh coriander, roughly chopped
0.5 fresh mild red chilli (about 10g), roughly chopped seeds and all
2 teaspoon cumin seeds, toasted and roughly crushed
1 teaspoon sweet paprika
1 pinch salt and freshly ground black pepper
60 ml olive oil (for chermoula)
60 ml olive oil (for pie)
360 g large yellow onion (about 1), halved and thinly sliced
350 g frozen spinach, thawed and squeezed dry
15 g fresh dill, roughly chopped
1.5 tablespoon fresh lemon zest, plus 1.5 tbsp lemon juice
1 sheet frozen all-butter puff pastry (at least 24cm wide), thawed
130 g Greek feta, roughly crumbled
250 g baking potato (about 1), skin-on, scrubbed and very thinly sliced
1 tablespoon plain flour (for dusting)

👩‍🍳 Method

1
Make the chermoula paste: add the garlic, coriander, chilli, cumin, paprika, ½ tsp salt, a good grind of pepper and 3 tbsp olive oil to a food processor. Pulse into a coarse paste and set aside.
2
Heat 3 tbsp olive oil in a large skillet over medium-high. Add the onion and cook, stirring occasionally, until softened and well browned, about 12 minutes.
3
Add half the chermoula paste (reserve the rest), the spinach, 1 tsp salt and a good grind of pepper. Cook for 2 more minutes, stirring to combine. Remove from heat, add the dill and lemon zest. Set aside to cool for about 20 minutes.
4
Line a 24cm pie or tart tin (with removable base) with parchment large enough to overhang the sides slightly. On a lightly floured surface, roll the pastry to a 30cm square. Lay it in the tin, pressing to fit the base and sides, trimming so it overhangs by about 2cm.
5
Poke the base all over with a fork (about 10 times). Spread the cooled spinach mixture over the base evenly. Sprinkle the feta on top. Fold and scrunch the pastry sides over the filling to create a rim.
6
Toss the potato slices with the remaining chermoula paste and the lemon juice. Arrange in an overlapping layer over the filling.
7
Refrigerate for at least 20 minutes (or overnight, covered).
8
Preheat oven to 200°C. Brush the potato and pastry edges with the remaining olive oil.
9
Bake for 45–50 minutes until the pastry is golden and the potato is cooked through and beginning to crisp at the edges. Leave to cool slightly before serving.