Aarti Sequeira's Egyptian Spinach Pie with Hazelnut Dukkah | Guy's Ranch Kitchen

Aarti's Egyptian Spinach Pie is a true crowd-pleaser with beautifully aromatic spices and herbs, as well as one of Guy's favorite ingredients... hazelnuts #AartiSequeira #GuysRanchKitchen #FoodNetwork # EgyptianSpinachPie Stream more #GuysRanchKitchen on Max! #StreamOnMax Get the recipe ▶ https://foodtv.com/3UAIx4k Subscribe to Food Network ▶ http://foodtv.com/YouTube Guy Fieri invites his heavy-hitter chef friends over for a spontaneous Sunday cook-off. Each chef comes up with unique, flavorful dishes that are easy enough for anyone to make at home. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Egyptian Spinach Pie with Hazelnut Dukkah RECIPE COURTESY OF AARTI SEQUEIRA Level: Intermediate Total: 1 hr 30 min Active: 1 hr Yield: 6 servings Ingredients Hazelnut Dukkah: 1/4 cup hazelnuts 1 tablespoon coriander seeds 2 teaspoons cumin seeds 2 tablespoons sesame seeds Spinach Pie: 4 cloves garlic, minced 4 medium shallots, finely diced 4 tablespoons (1/2 stick) unsalted butter 4 pounds fresh spinach leaves (not baby), stemmed and sliced 1/4 cup minced fresh dill Pinch freshly grated nutmeg Salt and pepper 8 ounces freshly grated Cheddar 8 ounces freshly grated mozzarella 1 package puff pastry (2 sheets) 1 large egg, beaten with 1 tablespoon water, for egg wash 1 tablespoon sumac Directions Preheat the oven to 350 degrees F. For the hazelnut dukkah: Toast the hazelnuts in the oven for 12 minutes. Let cool. Raise the oven temperature to 400 degrees F. Meanwhile, toast the coriander and cumin seeds in a saute pan over medium heat, about 1 minute. Grind the coriander, cumin and hazelnuts in a spice grinder. Mix with the sesame seeds. For the spinach pie: In a large skillet, saute the garlic and shallots in the butter over medium heat until softened. Add the spinach and cook until wilted. Add the dill, nutmeg and some salt and pepper. Let cool slightly, then stir in the Cheddar and mozzarella. Lay one sheet of puff pastry in a 9-by-13-inch baking dish. Spread with the spinach stuffing. Lay the other sheet on top, pinch the edges closed, and cut into six pieces. Sprinkle with dukkah and brush the edges with egg wash. Set the baking dish on a baking sheet and bake until the pie is golden brown, about 30 minutes. Sprinkle with the sumac and serve. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork Aarti Sequeira's Egyptian Spinach Pie with Hazelnut Dukkah | Guy's Ranch Kitchen | Food Network https://youtu.be/UHpJSZLr3YE