Chickpea, Spinach, and Potato Samosa Pie
 
 
A chickpea, spinach, and potato samosa pie that turns your favorite Indian appetizer into dinner!
Yield: 4 servings
Ingredients
For the filling
  • fine sea salt
  • 2 medium russet potatoes (1 lb), peeled and diced
  • 2 tbsp olive oil
  • 1 medium white onion, diced
  • 1 inch fresh ginger, cut into matchsticks
  • 1 tsp garam masala
  • 1 tsp ground black pepper
  • ½ tsp ground turmeric
  • ½ tsp kashmiri chili powder
  • 5 oz fresh baby spinach, chopped
  • 2 (15.5 oz) cans chickpeas, drained and rinsed
  • 1 tsp amchur powder
  • 2 tbsp chopped cilantro
  • 1 jalapeno or serrano pepper, minced
For the phyllo crust
  • ¼ cup (55 g) unsalted butter, melted
  • ¼ cup (60 ml) olive oil
  • 10 sheets phyllo, thawed
  • 1 tsp nigella seeds
Instructions
  1. Heat oven to 350F with a rack set in the lower third of the oven.
For the filling
  1. Bring a large pot of salted water to a boil. Add the potatoes and cook until tender, about 4-5 minutes. Drain and set aside.
  2. Heat the olive oil in a medium pan over medium-high heat. Add the onions to the pan and saute for 4-5 minutes, or until translucent. Lower the heat to medium-low and add the ginger, garam masala, black pepper, turmeric, and chili powder. Saute for 1 minute or until fragrant. Add in the potatoes and cook for 2 more minutes. Stir in the spinach and cook until the leaves have wilted, about 2-3 minutes. Fold in the chickpeas and amchur. Season to taste with salt and cook for another minute to allow the flavors to come together. Remove from the heat and stir in the cilantro and chili. Season to taste once more with salt.
For the crust
  1. Stir together the butter and oil in a small bowl. Brush a 9x13-inch baking pan with the butter-olive oil mixture. Line with 5 sheets of phyllo, brushing each with some of the butter-oil mixture.
  2. Top with the chickpea filling and gently spread in an even layer.
  3. Top with the remaining 5 phyllo sheets, brushing each with the butter-olive oil mixture, pleating each phyllo sheet so that they are slightly ruffled.
  4. Sprinkle the nigella seeds on top of the last piece of phyllo and tuck in any overhanging phyllo.
  5. Bake until golden, about 30-45 minutes, rotating halfway through baking. Allow to cool in the pan for 5 minutes before serving.
Notes
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2021/12/chickpea-spinach-and-potato-samosa-pie.html