Bombay potato & spinach pies

Bombay potato & spinach pies

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(15 ratings)

Prep: 40 mins Cook: 35 mins


Makes 2 (each serves 4)
These spicy filo pies are ideal for a lunch with salad or as part of a buffet

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal386
  • fat18g
  • saturates9g
  • carbs51g
  • sugars6g
  • fibre5g
  • protein9g
  • salt0.87g
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For the filling

  • 1¼kg large waxy potato such as Charlotte, halved



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 85g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 tbsp cumin seed
  • 1 tbsp black mustard seed
  • 2 tbsp finely chopped ginger



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 red chilli, halved, deseeded and sliced
  • 3 tbsp Korma paste
  • 400g bag fresh spinach



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 4 tomato, chopped



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • small bunch coriander, chopped

For the pastry

  • 270g pack filo pastry (6 large sheets)
  • 50g melted butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 tsp black mustard seed


  1. Heat oven to 190C/170C fan/gas 5. To make the filling, heat a pan of salted water. When boiling, add potatoes and boil for 15 mins until tender. Melt the butter then fry the onions for a few mins. Add cumin, mustard seeds, ginger and chillies and fry, stirring occasionally, for about 7 mins until soft. Stir in curry paste.

  2. Cook the spinach in the microwave on High for 5 mins. Drain and squeeze out as much liquid as you can, then chop it. Drain the potatoes and tip them into the spice mixture. Crush lightly to break them up into chunks rather than mash. Toss in the spice mixture with plenty of salt to coat them, then add the spinach, tomatoes and coriander.

  3. Carefully unroll the pastry and brush 2 x 20cm loose-bottomed sandwich tins with some butter. Brush the first sheet of pastry and lay it in and across the tin so that it hangs over the side. Do the same with another sheet of pastry to cover the other side of the tin (so the two form a cross), butter and fold the final sheet in half and lay it in the base of the tin to create a firm base. Do the same with the other tin and remaining pastry.

  4. Spoon the filling into the tin and fold up the pastry that is overhanging so that it covers the filling. Brush generously with the remaining butter and sprinkle with seeds. Bake for 35 mins until golden and crisp. Serve with a salad and mango chutney, or a raita made by mixing plain yogurt with mint sauce or jelly, if you like.

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Comments (23)

nazmataz's picture

I like this with a bit more spice and with puff pastry. Also very easy to make

mayasounds's picture

This came out fantastic given how simple it really is. I crave this all the time now and make it regularly. I did use a spicier curry paste and left out the ginger and one of the chillies last time - so make sure to adjust your seasoning to whichever paste you are using. Tikka masala works a treat. Also made one higher pie rather that two smaller ones, which I think I prefer.

abeebuzz1993's picture

Made these in individual portion sizes and served with quinoa. I replaced the butter with Vitalite to make them vegan and they were delicious!

bsbdesja's picture

This is a really lovely recipe. I only cooked with filo pastry once before but the pies both came out perfectly! I sprinkled black onion seeds on one, and yellow mustard seeds on the other for a pretty contrast. Surprisingly filling (no doubt due to the butter content) and really delicious. Making again for sure :)

Jenneil1's picture

5 stars. Really enjoyed this pie, made 1 big one. Only thing I'd say is maybe add 4 tablespoons of korma paste. Will be making again soon :)

Nancy54321's picture

was really nice and easy to make, even nice eating the leftovers cold the next day, goes really well with the mango chutney and raita and a salad on the side, will defo make again.

cobhrai's picture

yummy put boiled eggs in for protein worked really well!!

the_owen's picture

Really really tasty! I made two pies with the filling and served with some warm hard boiled eggs and salad. I also used madras paste but reduced the amount of chilli. A firm favourite!

sandra51's picture

Love this recipe. Great as a lunch with salad, also fabulous as side as part of a buffet.

Frantic Flapjack's picture

This was great! I made two pies with the filling. Next time I think I will try puff pastry. A lovely vegetarian main course.

tarinb's picture

I couldn't believe how easy this was, considering how it turned out, this was fantastic. Clear plates all round. This is my "new" indian starter.

angemcshane's picture

Delicious! I made both for vegetarians at a BBQ and they were really popular with everyone. I made the tomato, cucumber and coriander salad too. Great comments from all my guests and relatively easy to make :)

rockcook's picture

This pie was delicious! I didn't use filo, I just made my own shortcrust pastry and it was perfect. Also I used swiss chard instead of spinach and dried instead of fresh corriander. as that's what I had. Also I decided to use only one red chilli as I didn't want my head blown off. It was excellent! By the way, the recipe seems confused as to whether it's for one or two pies. The mixture given fills one 20cm pie.

mrswilba's picture

This was scrumptious. I didn't have black mustard seeds so used black onion seeds as an alternative. Lovely will make again.

jilly51dw's picture

Loved this, served with 'Tomato, cucumber & coriander salad' as a starter for an Indian meal. Went down a treat. Made to the recipe but substituted Biryani Paste for the Korma paste. Will definitley make again (and again).

lizmacau88's picture

The pie sounds delicious but ........

Raita made with mint SAUCE or JELLY ??? I don't think that would be very nice at all. Fresh mint surely.

mistryp's picture

Brilliant recipe, I substitued the Korma paste for chicken Tikka paste and made mini parcels with the leftover filling and pastry.

katied269's picture

Delicious! Didnt follow the recipe exactly- didnt use the paste or fresh tomatoes. I used other spices,a can of tomatoes (less most of the juice) and a few spoons of mango chutney. Worked out brilliantly.

darby64's picture

Amazing! I didn't really follow the recipe either - used oil not butter, had no ginger so left it out and used biryana paste and not korma - but it was still excellent. Normally I'm not a great lover of spinach, but I found this delicious

fei_dow's picture

This was delicious! I admit I didn't follow the recipe exactly i.e. 1kg of Charlotte potatoes as that was the size of the packet and I used 2tbsp Tikka paste rather than Korma as that was what I had in the cupboard, I also left out the chilli.
To keep down the fat content I also used an oil mister rather than all that butter!
Myself and my husband had a quarter each for dinner with a salad and we had the rest the following day with some homemade coleslaw, all I did was pop it under the grill to crisp it up.
We are both looking forward to eating the other one in the freezer!
Stephanie, I froze it before cooking.


Questions (3)

shinobidef's picture

I only have a 23cm loose bottomed tin - does anyone know how I'd adjust the cooking time/ingredients?

jeane's picture

Can I freeze this?

goodfoodteam's picture
Hi there thanks for your question, yes this recipe freezes well.

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