sweet potato – Hey Pesto!

One week into my ‘Organized Plan’ and already I need to up my game! I’m still armed with my label maker but the pantry is only half organized.

I have to stop getting distracted …oh look what’s that shiny thing over there 🤣

Another of my winter projects is to file and write up recipes that I have tried and open another file with recipes I want to try – and cookbooks I need to read – so when I do get back to work I’ll have lots of new ideas (and yes I am still working on online classes…)
I’ve been revisiting some old recipes for my Friday Facebook Cookalong and last night I cooked one of my favourite vegetarian dishes – Sweet Potato & Spinach Pie. It’s a delicious warming dish flavoured with Moroccan spices (from my beautifully organised spicce cupboard!). Give it a try and let me know what you think.

Sweet Potato & Spinach Pie

Oven: 200 C

What you need:

Rapeseed oil
3 medium sweet potatoes, washed
1 large red onion, finely chopped
1 tsp ras el hanout
Bag of baby spinach leaves, rinsed
Good pinch of nutmeg
1 packet feta cheese
1 tin chickpeas, drained
Black pepper and nutmeg
1 packet filo pastry
Butter, melted
Nigella seeds

What you do:

Bake the sweet potato for approx. 45 mins until cooked. Set aside to cool. Then scoop out the flesh.
Heat a glug of oil in a pan and sauté the onion until soft. Add in the ras el hanout and cook for another minute until the onion is coated with the spices.
Add the cooked onion to the sweet potato in a large bowl.
Using the same pan, wilt the spinach leaves and season with nutmeg
Stir in the wilted spinach leaves into the bowl with sweet potato. Then crumble in the feta. Season with pepper (the feta will add salt to the mix). Stir in chickpeas. Check for seasoning
Line the base of your 20cm springform tin with baking parchment and rub the sides with butter.
Unfold your filo pastry and place under a damp tea towel to prevent it from drying out. Line your tin with 3 or 4 sheets, making sure to brush each sheet with melted butter. Allow the extra filo to hang over the sides.
Spoon your potato filling into the centre of the tin and then fold in the side pieces of pastry to form the top of your pie. Brush with butter and sprinkle with nigella seeds.
Bake your pie in a hot oven for 20-25 mins until golden and crispy.