Tajine malsouka

Step 1: Heat 3 tbsp olive oil in a frying pan over a medium heat and cook 1 onion and 10 ½ oz potatoes for 10–12 minutes, until the potatoes are tender and golden at the edges.

Step 2: Add 9 oz spinach, ½ tsp ground turmeric, ¼ tsp ground cinnamon, 1 tsp salt and ½ tsp black pepper and stir until the spinach wilts and its liquid evaporates. Stir in 7 oz cooked white beans and 4 tbsp parsley and cool.

Step 3: Heat the oven to 350°F (325°F fan). Beat 8 eggs with ½ cup single cream and 5 ½ oz grated Gruyère or Emmental, then fold in the cooled filling.

Step 4: Brush a 24 cm round or square baking dish with ⅝ oz melted butter. Line with 5 sheets of 8 malsouka or brik pastry sheets, brushing each with butter and letting them overhang the sides.

Step 5: Pour in the filling and level it. Fold the overhang over the top, then cover with the remaining 3 sheets, brushed with 1 ½ oz melted butter and tucked in at the edges.

Step 6: Bake for 35–40 minutes, until deep golden and a skewer in the middle comes out clean. Common mistake: cutting it hot — rest for 15 minutes so the egg sets and the squares hold together.

Step 7: Cut into squares and serve warm or at room temperature with salad.