Potato Spinach Tart with Liyye
Remove the puff pastry from the freezer and let it thaw.
Preheat oven to 375°F.
Meanwhile, prepare the filling. Peel and cut potatoes into thin slices, layer the slices on a baking sheet, and drizzle with olive oil, salt, and 1/2 tsp Liyye seasoning.
Mix well then bake for 20 min or until the potatoes are golden and fork-tender.
In a pan, heat 1 tbsp olive oil add the onion and sauté, cook until fragrant. Add the spinach, 1/2 tsp of Liyye seasoning and salt let it cook until the spinach wilts down.
Unwrap the dough and place it on a baking sheet. Fold the edges all around.
Spread the spinach mixture, sprinkle with cheese, layer the potato slices on top then sprinkle the top with cheese again and a few slices of butter.
Brush the edges with milk or egg wash.
Bake in the oven for about 15 min or until golden crispy.
Ingredients
Directions
Remove the puff pastry from the freezer and let it thaw.
Preheat oven to 375°F.
Meanwhile, prepare the filling. Peel and cut potatoes into thin slices, layer the slices on a baking sheet, and drizzle with olive oil, salt, and 1/2 tsp Liyye seasoning.
Mix well then bake for 20 min or until the potatoes are golden and fork-tender.
In a pan, heat 1 tbsp olive oil add the onion and sauté, cook until fragrant. Add the spinach, 1/2 tsp of Liyye seasoning and salt let it cook until the spinach wilts down.
Unwrap the dough and place it on a baking sheet. Fold the edges all around.
Spread the spinach mixture, sprinkle with cheese, layer the potato slices on top then sprinkle the top with cheese again and a few slices of butter.
Brush the edges with milk or egg wash.
Bake in the oven for about 15 min or until golden crispy.
