Method

• 1.
  For the chermoula paste, add garlic, coriander, chilli, cumin, paprika, 1/2 tsp salt, a good grind of pepper and 2 tbs oil to a small food processor. Whiz to a coarse paste and set aside.
• 2.
  For the pie, add 2 tbs oil to a large frypan over medium-high heat. Once hot, add onion and cook, stirring occasionally, until softened and browned, about 12 minutes. Add half the chermoula paste (reserve the rest), spinach, 1 tsp salt and a good grind of pepper, and cook for 2 minutes, stirring to combine. Remove from heat, then add dill and lemon zest.
• 3.
  Set aside to cool, about 20 minutes.
• 4.
  Line a 24cm tart pan with removable base with a piece of baking paper large enough to cover the base and a bit over the sides. On a lightly floured surface, roll out pastry to a 30cm square. Lay pastry in prepared pan, pressing to fit the base and side, and cutting away any excess so it overhangs by about 2cm.
• 5.
  Poke the base all over with a fork (about 10 times), then spread with the cooled spinach mixture. Sprinkle feta on top, then scrunch the overhanging pastry to create a rim. (Don’t worry if it’s not perfect.) Refrigerate, covered, for at least 20 minutes, or up to overnight.
• 6.
  Preheat oven to 200°C. Use a mandoline or very sharp knife to cut the potato into paper-thin slices. Toss in a bowl with remaining 1 tbs oil, plus 1/2 tsp salt and a good grind of pepper.
• 7.
  Fan out slices on top of the pie in a circular pattern, overlapping slightly, to cover the filling but not the pastry rim.
• 8.
  Place pie on a tray and bake until cooked through and nicely coloured, about 50 minutes. Set aside to cool, about 15 minutes, before gently transferring to a serving plate.
• 9.
  Stir lemon juice and remaining 1 tbs oil into reserved chermoula and spoon half all over the pie. Serve pie warm or at room temperature, with the remaining chermoula in a bowl alongside.