Greens and chermoula potato pie from Ottolenghi Test Kitchen: Shelf Love (page 201) by Yotam Ottolenghi and Noor Murad

  • feta
  • coriander leaves
  • dill
  • garlic
  • onions
  • paprika
  • Fresno chillies
  • frozen spinach
  • all-butter puff pastry
  • lemon juice
  • russet potatoes
  • lemon zest
  • EYB Comments

    Can substitute kale or Swiss chard for frozen spinach.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute kale or Swiss chard for frozen spinach.

  • rachelblair on January 06, 2022

    I made this for Christmas Eve dinner and it was delicious but I added about 1 1/2 cups of cooked green lentils since I didn't have enough frozen spinach or time to go out and get more. The lentils didn't change the flavour at all and really helped to make it more filling.

  • KarinaFrancis on December 05, 2021

    Another winner from the OTK team! I scored some silverbeet from my friends garden so used that instead of frozen spinach. The flavours work beautifully together. There are a few processes involved, but none of them difficult and the chermula is the perfect accompaniment

  • ksa on October 29, 2021

    The flavours were spectacular and overall the whole thing wasn't too hard to put together.

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