Bombay potato & spinach pies

Bombay potato & spinach pies

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(29 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 a dairy product made from separating whole milk or cream into fat and…

    • 2 onions, 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 chillies, 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 tomatoes, 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 a dairy product made from separating whole milk or cream into fat and…

    • 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, questions and tips

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    alicia23p's picture
    11th Jan, 2020
    Loved this pie and great that it makes two so I can freeze one for a mid week dinner. I'd experiment with adding chunks of mango in the filling next time.
    GiSora's picture
    17th May, 2019
    It's good but not something I have to make again.
    Cosmicpicnic's picture
    24th Mar, 2018
    This was so good! I took a short cut and put the spinach straight in with the onion and spice mix (without microwaving) and it worked out fine. Absolutely loved this and will definitely make it again. Used a tikka paste as i'm not a fan of korma.
    28th Aug, 2016
    This is gorgeous!really nice way of using up leftover potatoes & curry paste!I'm sure it would work just as well with other pastry!
    15th Sep, 2015
    I like this with a bit more spice and with puff pastry. Also very easy to make
    16th Mar, 2015
    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.
    19th Feb, 2014
    Made these in individual portion sizes and served with quinoa. I replaced the butter with Vitalite to make them vegan and they were delicious!
    23rd Nov, 2013
    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 :)
    14th Sep, 2016
    Butter is not what fills you up, it's carbohydrates, ie the potato and pastry!
    26th Sep, 2013
    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 :)


    canterburybelle's picture
    13th Jun, 2018
    How long would it take to bake the pie from frozen or should it be defrosted first?
    goodfoodteam's picture
    13th Jun, 2018
    Thanks for your question. For best results, we'd suggest freezing before baking and then cooking from frozen for an extra 15 mins (in addition to 35 mins) or until golden, crisp and piping hot in the centre.
    8th Dec, 2017
    At what stage can you freeze this ?
    goodfoodteam's picture
    10th Dec, 2017
    Thanks for your question. You can freeze this before or after cooking in the oven.
    16th Jul, 2015
    I only have a 23cm loose bottomed tin - does anyone know how I'd adjust the cooking time/ingredients?
    20th Oct, 2014
    Can I freeze this?
    goodfoodteam's picture
    7th Nov, 2014
    Hi there thanks for your question, yes this recipe freezes well.
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