1 sheet good quality puff pastry
2 brown onions, sliced
1 large bunch of silverbeet or spinach, washed, white stalks removed, torn into pieces
½ bunch chopped parsley
1 large whole garlic clove, skin intact
Zest of 1 lemon
1 tablespoon chermoula paste or powder (see note below)
3 tablespoons extra virgin olive oil
200g feta cheese, crumbled
2 large potatoes, very thinly sliced
Sea salt flakes and freshly ground black pepper
I used a loose bottom high sided quiche tray – 23cm across the base.
Heat oven to 200 degrees celcius.
Line the tray with baking paper. Roll out your pastry sheet to fit the base and up the sides of the tray. It only needs to come part way up the sides of the tray.
In a high sided pan heat 2 tablespoons of the olive oil on medium heat. Add the whole garlic clove and let it sizzle until it releases its garlic perfume. Add the onion slices and chermoula paste or powder and cook gently until the onions have softened and started to caramelize. Add the torn silverbeet or spinach. Cover with a lid and reduce heat to low. Once the silverbeet starts to wilt down remove the lid and turn the silverbeet through the onions. Add the lemon zest, parsley and a grind of black pepper. Leave for a couple more minutes and then remove from heat. Remove whole garlic clove. Allow spinach mix to cool.
Once cool, gently spoon spinach and onions into the pastry tray, spreading to the edges. Sprinkle over the crumbled feta cheese. Lay the potato slices on top, slightly overlapping as you go. Brush the potato with olive oil and sprinkle with freshly ground black pepper and a little sea salt flakes.
Bake in the oven at 200 degrees celcius for 20 minutes. Reduce heat to 180 degrees celcius and bake for a further 20-25 minutes or until golden in colour.
Drizzle a little chermoula paste on top to serve.
Chermoula Paste or Powder
Chermoula powder can be found in gourmet food stores. To make a paste, mix together ½ garlic clove finely chopped, 2 tablespoons of chopped fresh coriander, ½ teaspoon cumin powder, ¼ teaspoon paprika powder, chopped red chilli to your taste, juice of ½ lemon and 2-3 tablespoons of extra virgin olive oil.
