We like to think this pie will baffle and delight your senses in equal measure. At first, the unexpected tahini crust on this Morrocan Pie may throw you for a loop – but when you taste it, you may find it hard to go back to bland old pastry after this nutty textured surprise.
tahini(ContainsSesameMay be presentEgg, Gluten, Milk, Soya)
Moroccan spice mix
baby spinach leaves
black sesame seeds(ContainsSesame)
Preheat the oven to 180°C/160°C fan-forced. To prepare the ingredients, dice the brown onion, roughly chop the baby spinach leaves, whisk the egg, and pick and finely chop the parsley leaves.
To make the dressing, combine 1 teaspoon (for 2p) or 2 teaspoons (for 4p) of the tahini, half the olive oil and the sugar in a small bowl. Season generously with salt and pepper and set aside. Squeeze over the lemon wedges.
Heat the remaining olive oil in a medium frying pan over a medium-high heat. Add the brown onion and cook for 5 minutes, or until softened.
Turn the heat up to a high heat and add the lamb mince. Season with salt and pepper. Use a spoon to break up the lamb mince and cook for 3-4 minutes, or until the meat is starting to brown. Add the Moroccan spice mix and cook for 1-2 minutes, or until fragrant. Add the tomato paste and half the baby spinach leaves and cook for 2 minutes, or until wilted. Transfer the lamb mixture to a small ovenproof dish. (The lamb mix should be about 4 cm high in the ovenproof dish. If the ingredients are just covering the bottom of the dish, transfer to a smaller dish).
Combine the remaining tahini, Greek yoghurt and the egg in a medium bowl. Season with salt and pepper.
Top the lamb mixture with the tahini-yoghurt mix and spread evenly using a spatula. Sprinkle over the black sesame seeds.
Transfer to the oven and bake for 15 minutes, or until the tahini crust is set and lightly golden.
To serve, toss the remaining baby spinach leaves in the tahini dressing you made in Step 1 and divide between plates. Top with a serving of the pie and sprinkle over the parsley. Enjoy!