Recipe courtesy of Stan Frankenthaler

A Vegetable Pie Filled with Spinach, Raisins, and Ras El Hanout, Topped with Herbed Bulgar Walnut Crust

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  • Level: Easy
  • Total: 2 hr
  • Prep: 1 hr
  • Cook: 1 hr
  • Yield: 4 servings
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For Shell:

2 baking potatoes, like russets, thinly sliced

2 tablespoons olive oil

Salt and pepper

For Filling:

1 onion

2 carrots

1 fennel bulb

1 tablespoon ginger

1 tablespoon garlic

3 tablespoons olive oil

1 tablespoon ras el hanout (available at middle eastern groceries)

Salt and pepper

1/2 cup white wine

1/2 cup raisins

2 bunches fresh spinach

For Crust:

1 cup bulghur

1 cup hot water

1 orange

1 lemon

1 bunch thyme

1/2 cup walnuts

2 teaspoons garlic

Salt and pepper

1 tablespoon olive oil


  1. Brush 4 gratin dishes with olive oil, arrange potatoes in the dishes, brush them with olive oil and season. Then prebake 5 to 6 minutes at 400 degrees. Prepare filling by sauteeing the vegetables and aromatics in olive oil until lightly caramelized. Stir in the ras el hanout and cook until strongly aromatic. Add wine and raisins and reduce until moist but not liquidy. Lightly wilt in spinach, adjust seasoning and fill in shells.
  2. Prepare crust by steeping bulghur with hot water then flavoring with citrus, walnuts toasted with garlic and olive oil. Season and mound over filling.
  3. Bake all 12 minutes at 375 degrees