Aarti Sequeira’s Egyptian Spinach Pie with Hazelnut Dukkah | Guy’s Ranch Kitchen | Food Network

Aarti’s Egyptian Spinach Pie is a true crowd-pleaser with beautifully aromatic spices and herbs, as well as one of Guy’s favorite ingredients… hazelnuts
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Egyptian Spinach Pie with Hazelnut Dukkah
RECIPE COURTESY OF AARTI SEQUEIRA
Level: Intermediate
Total: 1 hr 30 min
Active: 1 hr
Yield: 6 servings

Ingredients

Hazelnut Dukkah:
1/4 cup hazelnuts
1 tablespoon coriander seeds
2 teaspoons cumin seeds
2 tablespoons sesame seeds

Spinach Pie:
4 cloves garlic, minced
4 medium shallots, finely diced
4 tablespoons (1/2 stick) unsalted butter
4 pounds fresh spinach leaves (not baby), stemmed and sliced
1/4 cup minced fresh dill
Pinch freshly grated nutmeg
Salt and pepper
8 ounces freshly grated Cheddar
8 ounces freshly grated mozzarella
1 package puff pastry (2 sheets)
1 large egg, beaten with 1 tablespoon water, for egg wash
1 tablespoon sumac

Directions

Preheat the oven to 350 degrees F.

For the hazelnut dukkah: Toast the hazelnuts in the oven for 12 minutes. Let cool. Raise the oven temperature to 400 degrees F.

Meanwhile, toast the coriander and cumin seeds in a saute pan over medium heat, about 1 minute.

Grind the coriander, cumin and hazelnuts in a spice grinder. Mix with the sesame seeds.

For the spinach pie: In a large skillet, saute the garlic and shallots in the butter over medium heat until softened. Add the spinach and cook until wilted. Add the dill, nutmeg and some salt and pepper. Let cool slightly, then stir in the Cheddar and mozzarella.

Lay one sheet of puff pastry in a 9-by-13-inch baking dish. Spread with the spinach stuffing. Lay the other sheet on top, pinch the edges closed, and cut into six pieces. Sprinkle with dukkah and brush the edges with egg wash. Set the baking dish on a baking sheet and bake until the pie is golden brown, about 30 minutes.

Sprinkle with the sumac and serve.

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Aarti Sequeira’s Egyptian Spinach Pie with Hazelnut Dukkah | Guy’s Ranch Kitchen | Food Network

I am making an Egyptian spinach pie I think you’re going to like it cuz it has hazelnuts in it I love hazelnuts so I’ve got 4 lbs of spinach Cooks down to nothing um you can start with frozen but I like fresh no and I have the garden

That gives it to you look at that huh it’s beautiful be keeper Gardener I know people didn’t know you a farmer FTI yes farmer F I like that I like it okay so this is all what’s the name of the dish again it’s an Egyptian spinach pie it’s

Something a friend of ours used to make when we were little okay um and the only way I’ve updated it is that I’m adding some fresh herbs I’m adding dill and I’m making a Ducker that’s a big deal come on come on big deal it was

That was good anybody hear that one I like yeah okay well so uh I’m going to make ducka which is like a nice little nutty spice blend and what they usually do is they’ll put it in a bowl they put some good olive oil here fresh warm bread dip

It in the olive oil oil dip it in that it’s usually spices and nuts so today I’m making an Egyptian spinach pie with a ducka crust usually Ducker is spices and nuts today I’m using coriander and cumin a little bit of Caraway just toasting them until they’re aromatic and

Then ducka usually has sesame seeds in it so I’m toasting those as well and I just grind them until they’re coarse because the the point of this spice blend is not just flavor but texture I pound the hazelnuts too until they’re sort of course and mix that together

With the seeds then the spice blend is done big deal big deal all right I have about 4 lbs of spinach I’m taking the stalks off and I’m slicing them into ribbons um meanwhile I’m sweating shallots and garlic in some butter and some ghee just to make it just a little

Bit richer because with all that cheese it really needs more richness I add the spinach toss toss toss cook it more and more until all the water evaporates I’m going to add a little bit of nutmeg too and that kind of sets it apart from the

Greek style spinach pie next is to grate the cheese I’ve got cheddar and I’ve got mozzarella now it’s time to fold it all together I fold the cheese with the spinach I chop up some fresh dill and add it now so that it stays very aromatic and fresh and then put a layer

Of pap pastry down in the casserole dish put the cheese and the spinach in put another layer of pastry on top pinch the edges closed and then this is the Ducker if you wanted to try it yeah I’m just going to use a few table run out again

Hazelnuts and what hazelnuts cumin seeds coriander seeds sesame seeds and then from there you can kind of do whatever you like I added a little bit of carow just to be interesting and that’s it look at this I want you to see this so imagine taking a piece of bread and

Olive oil and dipping it right got it okay let’s go are we in the oven yet we are about to be this is going to go on top of here and then we’re baking and then throw a blanket of ducka right on top beautiful so then guy puts it in the

Oven for me it’s a 375° Fahrenheit oven and we’re going to cook it for 20 to 30 minutes until it’s just golden brown on top spinach pie with Ducker ducka the cheese SP pie dish made