Spinach and Chermoula Pie Recipe (2024)

Reminiscent of Greek spinach pie but way too much salt and oil. Feta itself has enough salt to carry the flavor.

Frozen all-butter puffed pastry is neither common nor inexpensive. Trader Joes only sells it during the holiday season.

Stel - I've found that different brands of feta contain vastly different amounts of salt. I'd say taste the feta before making the pie, and then decide on the amount of salt too add.

I just picked up 4 packs of all butter puff pastry fromTrader Joe’s yesterday. $4/pack in Houston. Time to stock up!

I've used fresh spinach before. Just pour a kettle of boiling water over the spinach in a colander until it's properly wilted. Leave it to cool, and then squeeze out all the excess water.

Not sure where you are located, but besides stocking up on TJs puff when in season, Dufour out of NYC makes an excellent one. It’s almost always at Whole Foods which Amazon now ships (dependent on location). It isn’t cheap, though. Making a quick rough puff is also an option, and a breeze with a food processor and a grater blade. Little less puff and rise, but can come together in under an hour with proper chilling and speed. I tend to make a big batch on a weekend and freeze for a few months.

Violife makes delicious vegan feta!

Has anyone tried this using regular pizza dough instead of puff pastry dough? I've never been a fan of the flakiness of puff pastry.

I didn’t have puff pastry on hand so made a quick gallette dough, which worked well. I loved the spinach filling and the chermoula, but the potatoes brought nothing to the party. I think They were sliced them too thin. I think next time I’d make it without the potatoes.

For all you who think feta is too salty. Greek women desalt it, as do I even if I'm only married to a Greek. We eat a lot of feta as it's less fatty than mostother cheeses and very useful for many dishes. If you buy it in containers pour out half the liquid it comes in and replace it with declorinated (let water stand over night open to the air) water and letthe feta sit in it in the fridge until used. If you buy it in a chunk, check it for saltiness and then decide to desalt or not.

Are not mouthfuls of warm soft potato more like a "hug" than anemic shaved bits? Why fan when you can pile!

Used phyllo dough and rainbow chard (1/4 inch shreds). 4 cloves was plenty of garlic. The potato slices need to be very thin and not too overlapping or they won’t cook and crisp. Might precook them next time. Garnished with more chopped cilantro and pomegranate seeds. Delicious!!

Could you elaborate on how you make it then? Just chopping everything finely and/or crushing with in a mortar? Marinade sounds like it would be more liquid than here?

And it’s not salty like traditional feta - more like a mild goat cheese. It’s delicious!

USED TRADER JOE'S ALL BUTTER PUFF PASTRY. We don't eat cheese so I loaded up the pastry with Potato cut very thin, fresh from the garden Spinach, green beans, also fresh from the garden, and sliced thin Organic Butternut Squash, fresh from my garden. Topped it with the Chermoula Paste and baked. YUMMY! Thank you, Yotam!

The one that started my love of Yotam! First time it took hours to prepare and the kids and I thought it was so worth it. I have learned to do as much prep ahead as possible for many of Yotam 's recipes. Made chermoula and filling day before and the next day finished the recipe. Have made several times and always a winner especially with one kid being vegetarian. Thanks Yotam!

Loved it and didn’t think it was too much work. Used Pepperidge Farm puff pastry which is under $5 for two sheets. Was fine but $12 all-butter puff pastry would probably be better. Next time, I’ll make it with the year-old package of phyllo in the back of my freezer. I nuked the tater for 5 minutes and then it was easy to slice thinly. Hubby liked tater, but I think recipe would be fine without. Next time I think I will mix the feta into spinach mixture. More like spanikopita.

Insanely delicious and very forgiving. I made as directed, except I couldn't find certain things -- so I subbed dried dill and ground cumin. No harm done. Also, I was short on time, so I skipped the cooling & the chilling--came out perfectly anyway. A note on the amount of spinach: 350 grams of frozen spinach PRE-squeezing amounted to a very tiny amount. To get 350 grams post-squeeze (with excess water removed), I had to use about 900 grams frozen.

I have made this many times. The cookies time is best at 70 minutes not 50.

Used3 tbsp cumin seeds2-3 tbsp sweet paprika10 garlic cloves 1 pack of cilantro for TJ1 pack of dill from TJ1 lemons worth of zest1/2 lemons worth of juice5 oz fetaUsed fresh spinach and just cooked down until pastySave some herbs to top off !

Used 15 g of harissa paste instead of Chile. Used fresh spinach, just cooked down to reduce water content until paste-like. Try to find a more narrow potato and try to layer the potatoes a bit so that there is more than one layer of potato in each section.

Another winner! Chose to use up and not shop. Two sheets puff pastry (rolled into one) in rectangular brownie pan, 20 oz froz spinach, 4 oz chèvre, 4 oz feta, only one potato, two onions. Added parsley with dill cause had it. Didn’t double the spice paste, but added more oil to it. Improv’d slightly on the spice. If you wonder will smoked paprika work- it did for us! Watch the salt. You don’t realize how salty it will become-really. Cooked for 1 hour. Fantastic. A true keeper for me.

Made for Xmas dinner 2021. Lavinia really liked it. Festive. Really good. Not too difficult. Quite impressive.

Followed it exactly and we loved it! Great flavor. I think feta can vary on salty-ness, so maybe taste yours first and season your spinach mix accordingly.I did use a springform pan instead of a tart pan, which was a bit difficult because the edges kept slumping down. But once I got them to hold and put the filling in it was sturdy. The presentation of the parchment and warbly edges were quite charming! It's a beautiful, rustic looking dish.

Loved it. Made this twice in two weeks. Used pepperidge farm puff pastry. The second time I cooked my sliced potatoes 15 to 20 min while the pie chilled so they'd get a headstart on crisping. I'd recommend doing this if your slices aren't paper thin. I then let the slices cool before putting them on pie to bake. Pie turned out excellent and beautiful like the recipe picture.

Made this with a whole jalepeño and cumin powder. Pan fried very thin slices of Yukon gold in olive oil before placing on pie. Used a 9” tart pan with removable bottom. This was delish and family loved!! Will definitely make it again.

I always use 1/2 the salt at most -it this was delicious with this modification. A perfect pie for summer potluck and I want to slather the chermoula paste on everything.

Agree with reviewers that the potato doesn't add anything to the dish (in fact I thought it sort of detracted), though it looks very pretty. If you eliminate the potato, though, don't add any chermoula paste to the top, or it will be WAY too salty.

I thought this was too much trouble for the outcome. Although it was very good, it took me over two hours and the pie was rather small. Not enough for 4 people. I doubt that I will make it again.

Yes, it is a fair amount of work/mess, but it is very good. And, except for the herbs, I had everything in the pantry.