Bombay potato & spinach pies

Bombay potato & spinach pies

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(16 ratings)

Prep: 40 mins Cook: 35 mins

Easy

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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Ingredients

    For the filling

    • 1¼kg large waxy potato such as Charlotte, halved
      Potato

      Potato

      po-tate-oh

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

    • 85g butter
      Butter

      Butter

      butt-err

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

    • 2 onion, chopped
      Onion

      Onion

      un-yun

      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
      Ginger

      Ginger

      jin-jer

      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
      Spinach

      Spinach

      spin-atch

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

    • 4 tomato, chopped
      Tomato

      Tomato

      toe-mart-oh

      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

      Butter

      butt-err

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

    • 1 tsp black mustard seed

    Method

    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 (24)

    fei_dow's picture
    5

    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.

    mum0f3b0ys's picture

    When would you freeze it? Before or after cooking?

    welshleo's picture
    5

    Can't wait to try this. Will add some hard boiled eggs to add protein.

    welshleo's picture
    5

    Can't wait to try this. Will add some hard boiled eggs to add protein.

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