Spiced potato, chickpea and spinach pie
Prep
10 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my go to dishes when I want something wholesome and satisfying without spending hours in the kitchen. The beauty of this spiced potato, chickpea and spinach pie is that it comes together in just 35 minutes from start to finish, making it perfect for a busy weeknight dinner. Chickpeas are packed with protein and fibre, so you'll feel properly nourished without any meat, and the tikka spice mix gives everything such a gorgeous warm flavour. What I love most is how affordable it is to make, especially when you use budget friendly ingredients like canned chickpeas and frozen spinach. The crispy filo pastry on top makes it feel a bit fancy too, even though it's genuinely simple to put together.
Ella x
Ingredients
- 750 gramsbaby new potatoes
- 260 gramsessential spinach
- 2 tbspolive oil
- 1large red onion, finely sliced
- 30 gramssachet geeta's tikka spice mix
- 28 gramspack coriander(stalks and leaves separated, both roughly chopped)
- 450 gramslarge tomatoes(deseeded and chopped)
- 400 gramschickpeas(drained and rinsed)
- 320 gramsplant-based soya yoghurt alternative
- 2sheets filo pastry, halved
Detail level
Instructions
- 1
Preheat the oven to 180 degrees 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.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Dark chocolate, chilli & salted pretzel slice
This is one of my favourite ways to use up a jar of chocolate sauce and create something that tastes far more impressive than it actually is. The magic happens when dark chocolate meets a hint of smoky chilli and the irresistible crunch of salted pretzels, all wrapped up in a simple sponge. Dark chocolate is packed with antioxidants, so you can feel a little virtuous with each bite. What I love most is that this comes together in just 15 minutes of prep and 40 minutes in the oven, making it perfect for when friends drop by unexpectedly. It's basically a one bowl wonder that never fails to impress.
Coconut & raspberry crush
Have you tried making a drink that's both refreshing and genuinely good for you? This coconut and raspberry crush is my go to when I want something special without the fuss. The best part is how quick it comes together in just ten minutes of prep. Coconut water is absolutely fantastic for hydration, packed with natural electrolytes that your body actually needs. I love combining it with tart raspberries and a hint of mint for that perfect balance of sweet and zingy. It's simple, it's delicious, and honestly, it feels like you're treating yourself to something fancy.
Minted bean & burrata salad
Creamy burrata, sweet broad beans and fresh mint make for a brilliant summertime combo. Serve with crusty bread to mop up the delicious juices.
Reviews
Sign in to write a review.