Fennel and tarragon spinach pie

side dish · ⏱ 80 min · 4 portions · 48.0 g carbs / portion · vegan · allergens: gluten, sesame

v4 · rb0e705f985 20260727Z1751 230 ml olive oil 1 kg spinach 250 g filo pastry 1 tsp nigella seed 🍳 ⏱ 35-40 min cook onions and fennel until caramelised 🍳 ⏱ 2 min fold in spinach, fennel fronds, tarragon, capers and lemon zest and juice and cook until wilted ⏳ ⏱ 5 min cool the spinach filling 🔥 preheat oven to 180°C 🍽 layer filo sheets into a star shape and brush each sheet with olive oil 🍽 defrost and squeeze dry the spinach and keep for the filling 🍽 pile filling onto the center of the filo and pat to a rough 20cm circle 🌀 fold filo up over filling and scrunch edges 🍽 brush edges and sides and top with oil and sprinkle with nigella seeds 🔥 ⏱ 20-25 min bake at 180°C until filo is golden ⏳ ⏱ 30 min cool before cutting into wedges Fennel Tarragon Spinach Pie 🥧🎉 300 g onion 800 g fennel salt to taste 15 g tarragon 50 g caper 1 piece lemon 1 tsp lemon 1 tbsp lemon juice 150 ml onion, fennel, salt 80 ml nigella seed
http://flowcooking.food/en-us/recipe/309/fennel-and-tarragon-spinach-pie/