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Spiced potato, chickpea and spinach pie
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Flavoured with Indian spices and topped with crisp filo, this vegan pie makes a masterpiece of the humble spud.
750g baby new potatoes
260g essential spinach
2 tbsp olive oil
1 large red onion, finely sliced
½ x 30g sachet Geeta’s tikka spice mix
28g pack coriander, stalks and leaves separated, both roughly chopped
450g large tomatoes, deseeded and chopped
400g can essential chickpeas, drained and rinsed
320g plant-based soya yogurt alternative
2 sheets filo pastry, halved
1. Preheat the oven to 180˚C, gas mark 4. Boil the kettle. Cook the potatoes in a large pan of boiling water for 10-12 minutes, or until just tender, then drain and slice. Meanwhile, set the spinach in a colander over the sink and pour the just-boiled water over to wilt. Press as much liquid out as possible with the back of a spoon.
2. Heat 1 tbsp oil in a large frying pan over a medium-high heat. Fry the onion and spice mix for 7-8 minutes, until soft and light golden, adding a splash of water if it starts to dry out. Stir in the coriander stalks for the final minute, then add the tomatoes, most of the coriander leaves, the spinach, chickpeas and yogurt alternative. Stir in the potatoes, season, then transfer to a deep 24cm baking dish.
3. Scrunch up the filo and lay it over the filling. Brush with the remaining 1 tbsp oil and bake for 10-12 minutes, until crisp and golden. Scatter over the remaining coriander and serve at once.
This recipe first appeared in Waitrose & Partners Food, January 2020 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in December 2019.