Recipe - A Vegetable Pie Filled With Spinach Raisins And Ras El H

=== FOR SHELL ===
2 Russet potatoes; thinly
cut or sliced up
2 tablespoon Olive oil
Salt; to taste
Freshlyground black pepper;
to taste
=== FOR FILLING ===
1 Onion
2 Carrots
1 Fennel bulb
1 tablespoon Minced ginger
1 tablespoon Minced garlic
3 tablespoon Olive oil
1 tablespoon Ras el hanout; (available at
Middle Eastern groceries)
Salt; to taste
Freshlyground black pepper;
to taste
One half cup White wine
One half cup Raisins
2 bn Fresh spinach
=== FOR CRUST ===
1 cup Bulghur
1 cup Hot water
1 Orange
1 Lemon
1 bn Thyme
One half cup Walnuts
2 teaspoon Minced garlic
Salt; to taste
Freshlyground black pepper;
to taste
1 tablespoon Olive oil

Brush 4 gratin dishes with olive oil, arrange potatoes in the dishes,
brush them with olive oil and season. Then prebake 5 to 6 minutes at
400 degrees. Prepare filling by sauteeing the vegetables and
aromatics in olive oil until lightly caramelized. Stir in the ras el
hanout and cook until strongly aromatic. Add wine and raisins and
reduce until moist but not liquidy. Lightly wilt in spinach, adjust
seasoning and fill in shells. Prepare crust by steeping bulghur with
hot water then flavoring with citrus, walnuts toasted with garlic and
olive oil. Season and mound over filling. Bake all for 12 minutes at
375 degrees. This recipe yields 4