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

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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