Herb pie from Jerusalem (page 251) by Yotam Ottolenghi and Sami Tamimi

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Notes about this recipe

  • BigOrangeTiger on February 27, 2022

    also here: https://www.theguardian.com/lifeandstyle/2010/mar/20/herb-pie-recipe-vegetarian-ottolenghi

  • DePollepel on August 25, 2021

    nice for an outside lunch

  • e_dzior on May 05, 2021

    I had less Swiss chard but added baby spinach. In addition to using lemon peel, I sprinkled the filling with lemon.

  • lizebeth on March 01, 2021

    Using the silverbeet and the stalks is a terrific, no waste, idea. We all enjoyed the celery.

  • Lsblackburn1 on September 17, 2018

    Nice variation on spanakopita. Different but not weird different. I like the celery!

  • e_ballad on October 04, 2017

    A great dish, with a good hit of herbs against the creamy saltiness of the cheeses. The textural component of the celery was divisive in our household. Was this better than our ‘go-to’ spanakopita? Not quite, so accordingly, this might not be a high-rotation recipe at our place.

  • Rutabaga on April 05, 2014

    This dish was a nice variation on spanakopita. I couldn't get anari cheese, nor did I have the suggested substitution, ricotta, on hand, so substituted goat cheese (chèvre), which worked well. I also left out the celery. Going for a rustic look with the phyllo pastry also means you can work fast and not worry about rips and tears.

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