Chermoula-Beans Phyllo Pot Pie
Chermoula-Beans Phyllo Pot Pie
Time: about 1 hour
Serves: 8 to 10 servings
INGREDIENTS
(3) 15-ounce cans of cannellini beans, with liquid reserved
2 cups parsley, stems, and leaves roughly chopped
2 cups cilantro, stems and leaves roughly chopped
5 cloves garlic, minced
1 teaspoon ground cumin
1/4 teaspoon black pepper
1/2 teaspoon kosher salt
1/2 teaspoon cayenne pepper
1/2 preserved lemon, minced and seeds removed
juice of 2 lemon
1/2 cup extra-virgin olive oil (add additional 2 tablespoons if needed)
4 tablespoons water, if needed
1 (15-ounce) can of coconut cream, solids only, water discarded
1/4 cup all-purpose flour
10 to 12 sheets phyllo dough
4 tablespoons unsalted butter, melted
1 tablespoon granulated sugar
1 tablespoon harissa spice, optional
DIRECTIONS
Preheat your oven to 350F. Begin by making your chermoula. If using a food processor/immersion blender: Add the roughly chopped parsley/cilantro, minced garlic, ground cumin, ground black pepper, kosher salt, cayenne, pepper, minced preserved lemon, lemon juice, olive oil, and water. Blend until smooth. Taste and adjust the seasoning per your personal preference.
Drain the cans of beans and add to a large bowl. Add the chermoula and coconut cream (be sure to separate the coconut fat solids from the liquid in the can of coconut cream). Sift in 1/4 cup flour and mix until combined.
Pour into a 9-inch pie pan. Take 1 sheet of phyllo dough and scrunch into an accordion shape. Place on top of the beans on one end, and repeat with the remaining phyllo sheets, placing one scrunched sheet next to another until the beans are fully covered. Brush and drizzle the melted butter evenly over the phyllo. Sprinkle the sugar and harissa spice on top.
Bake on the middle rack for 20 minutes or until the crust is golden brown.
Dive in!
