This Chickpea, Spinach, and Potato Samosa Pie brilliantly reimagines the classic Indian appetizer into a wholesome, hearty meal.

The filling combines plant-based protein from chickpeas with fiber-rich spinach and nutrient-dense potatoes, offering a balanced, satisfying dish that’s both flavorful and nourishing.

The use of spices like garam masala, turmeric, and chili powder adds depth and anti-inflammatory benefits, while the phyllo crust provides a delightful, flaky texture with less saturated fat compared to traditional pastry doughs.

Rich in fiber and good fats from olive oil and butter, this recipe supports digestion and heart health.

It’s an excellent choice for everyday cooking—easy to prepare, adaptable for meal prep, and perfect for feeding a family or guests with minimal fuss.

Must-Have Tools for Perfect Results:

Large Pot

Essential for boiling the potatoes evenly and quickly, ensuring the perfect tender texture. Its versatility makes it a kitchen staple for soups, pasta, and more.

Medium Nonstick Pan

Perfect for sautéing onions and spices without sticking or burning, this pan allows precise heat control and easy cleanup. Ideal for stir-fries and sauces beyond this recipe.

Baking Dish (9×13-inch)

The ideal size for layering phyllo and filling evenly; it distributes heat uniformly to achieve a golden, crisp crust every time. A versatile tool for casseroles and baked desserts.

Pastry Brush

Used to evenly coat phyllo sheets with butter and oil, ensuring a perfectly crisp and golden finish. Its precision makes it invaluable for glazing, marinating, and baking tasks.

Jessica T. Brown

Tasty Baked Spinach and Potato Samosas

A flavorful, plant-powered samosa pie combining tender potatoes, spiced chickpeas, and spinach layered between flaky phyllo crusts—perfect for a comforting yet nutritious meal.

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Prep Time 20

Cook Time 40

Total Time 1

Servings: 4

Course: Main Dish

Cuisine: Indian, Vegetarian

Ingredients Equipment Method Notes

Ingredients

For the filling:

Salt to taste
2 medium russet potatoes about 1 pound, peeled and chopped into small cubes
2 tablespoons olive oil
1 medium white onion finely chopped
1- inch piece of fresh ginger sliced into thin matchsticks
1 teaspoon garam masala
1 teaspoon freshly ground black pepper
½ teaspoon ground turmeric
½ teaspoon Kashmiri chili powder or mild chili powder
5 ounces fresh baby spinach roughly chopped
2 cans 15.5 ounces each chickpeas, drained and rinsed
1 teaspoon amchur dried mango powder
2 tablespoons fresh cilantro chopped
1 jalapeño or serrano chili minced (optional for heat)

For the phyllo crust:

¼ cup 55 grams unsalted butter, melted
¼ cup 60 milliliters olive oil
10 sheets of thawed phyllo dough
1 teaspoon nigella seeds black cumin

Equipment

1 arge pot
1 medium nonstick pan
1 1 (9×13-inch) baking dish
1 Pastry brush

Method

Prepare the Potatoes: Begin by filling a large pot with water and adding a generous pinch of salt. Bring the water to a rolling boil over high heat.
While waiting, peel the russet potatoes and cut them into evenly sized small cubes, about half an inch each, to ensure they cook uniformly.
Once the water is boiling, carefully add the diced potatoes and cook them until they become tender but not falling apart—this usually takes about 4 to 5 minutes.
Drain the potatoes thoroughly in a colander and set them aside to cool slightly while you prepare the rest of the filling.
Sauté the Aromatics and Spices: Next, heat 2 tablespoons of olive oil in a medium-sized nonstick skillet over medium-high heat.
Once the oil shimmers, add the diced white onion and sauté for approximately 4 to 5 minutes until the onions become soft and translucent, releasing their sweetness.
Reduce the heat to medium-low to prevent burning the spices.
Add the thinly sliced ginger sticks, 1 teaspoon garam masala, 1 teaspoon freshly ground black pepper, ½ teaspoon turmeric, and ½ teaspoon Kashmiri chili powder to the pan.
Stir continuously for about 1 minute, allowing the spices to bloom and release their fragrant oils.
Combine Potatoes and Spinach: mAdd the cooked potato cubes to the pan with the spiced onion mixture.
Stir everything together gently, allowing the potatoes to absorb the flavors. Cook for another 2 minutes, stirring occasionally to prevent sticking.
Then add the chopped baby spinach to the skillet.
Continue cooking, stirring frequently, until the spinach leaves have wilted completely, which should take around 2 to 3 minutes.
Add Chickpeas and Final Seasoning: Next, fold in the drained chickpeas and sprinkle 1 teaspoon of amchur powder over the mixture. Stir well to combine all the ingredients evenly. Taste the filling, then season with salt as needed. Let the mixture cook for an additional minute, allowing the flavors to meld beautifully. Remove the skillet from the heat and immediately stir in the chopped cilantro and minced jalapeño or serrano pepper for a fresh burst of flavor. Taste once more and adjust the seasoning if necessary.
Prepare the Phyllo Crust Base: Preheat your oven to 350°F (175°C) and position an oven rack in the lower third of the oven to ensure even baking.
In a small bowl, whisk together the melted unsalted butter and olive oil until fully combined.
Lightly brush a 9×13-inch baking dish with a generous coating of this butter-oil mixture, making sure to cover the bottom and sides to prevent sticking.
Lay 5 sheets of thawed phyllo dough into the baking dish, one at a time.
After placing each sheet, use a pastry brush to evenly coat it with the butter-oil blend.
Be gentle to avoid tearing the delicate phyllo.
Layer the Filling and Top Crust: Once the base layers of phyllo are prepared, carefully spread the chickpea and spinach filling evenly over the phyllo-lined dish.
Use a spatula or the back of a spoon to smooth the surface, ensuring a consistent thickness.
Take the remaining 5 sheets of phyllo and layer them on top of the filling, brushing each sheet thoroughly with the butter-oil mixture as before.
When placing the top phyllo sheets, pleat or slightly ruffle the dough gently to create texture and allow for expansion while baking.
This technique also helps achieve a beautifully flaky crust.
Add Finishing Touches and Bake: Sprinkle 1 teaspoon of nigella seeds evenly over the topmost layer of phyllo to add a subtle, nutty flavor and an appealing visual contrast.
Tuck any overhanging phyllo edges neatly into the sides of the baking dish to prevent burning and ensure an even bake.
Place the dish in the preheated oven and bake for approximately 30 to 45 minutes.
To promote even browning, rotate the pan halfway through the baking time.
You’ll know the samosa pie is ready when the crust turns a deep golden brown and feels crisp to the touch.
Cool and Serve: Once baked, remove the pie from the oven and allow it to rest in the pan for about 5 minutes.
This cooling period helps the filling set slightly, making it easier to cut and serve without falling apart.
Slice the pie into 4 generous portions and serve warm.
This dish pairs wonderfully with a cooling yogurt dip or a fresh chutney for a complete, satisfying meal

Notes

This recipe offers flexibility—adjust the spice levels by moderating the chili or adding more garam masala for extra warmth. Using phyllo dough keeps the crust light and crispy without the heaviness of traditional pastry. For a vegan version, substitute butter with additional olive oil or a plant-based butter alternative. The pie can be prepared ahead of time and baked fresh, making it a convenient option for meal prep or entertaining. Leftovers reheat well and maintain their flaky texture if covered and warmed gently.

Chef’s Top Tips for Success

Creating a perfect samosa pie requires attention to layering and seasoning.

When working with phyllo dough, always keep it covered with a damp towel to prevent drying out, which can cause tearing.

Brushing each sheet generously with the butter and olive oil mixture ensures a golden, crispy crust that balances the moist filling.

For the filling, cooking the potatoes just until tender is key—they should hold their shape rather than turn mushy, preserving the pie’s texture.

Don’t rush the spice sauté; allowing the garam masala and turmeric to bloom in the hot oil releases their full aroma and flavor.

Finally, gently pleating the top phyllo sheets adds beautiful texture and helps the crust expand evenly during baking.

Creative Serving Ideas and Pairings

This samosa pie shines as a main course but also works well as a shareable appetizer or potluck dish.

For a balanced meal, serve it alongside a cooling cucumber raita or mint chutney to complement the warmth of the spices.

A crisp green salad with lemon vinaigrette adds freshness and contrast to the rich phyllo crust.

For an indulgent twist, dollop tangy tamarind sauce on the side or sprinkle the finished pie with toasted nuts for crunch.

Leftover slices can be repurposed as sandwich fillings or enjoyed cold with a dollop of yogurt.

Best Storage Practices Explained

To store leftovers, allow the pie to cool completely before covering it tightly with plastic wrap or transferring it to an airtight container.

Refrigerate for up to 3 days, maintaining freshness and texture.

When reheating, use a low oven temperature (around 325°F) to restore crispness without drying out the filling.

Avoid microwaving if possible, as it can make the phyllo soggy.

For longer storage, this pie freezes well—wrap individual portions in foil and freeze for up to 2 months. Thaw overnight in the fridge and reheat in the oven to enjoy as if freshly baked.

Frequently Asked Questions Answered

1. Can I make this recipe vegan?
Yes! Simply replace the melted butter with extra olive oil or a plant-based butter alternative to keep the phyllo sheets crisp and delicious.

2. What if I can’t find amchur powder?
You can substitute amchur powder with a squeeze of fresh lemon juice or a pinch of dry mango powder to add the same tangy brightness.

3. Is it okay to use frozen spinach?
Frozen spinach can be used but be sure to thaw and drain it thoroughly to prevent excess moisture from making the filling watery.

4. Can I prepare the filling in advance?
Absolutely! The filling can be made a day ahead and refrigerated. Bring it to room temperature before assembling the pie for best results.

5. How do I prevent the phyllo from drying out?
Always keep unused phyllo covered with a damp kitchen towel while working, and brush each sheet generously with the butter-oil mixture to maintain moisture and flexibility.

This recipe is inspired by eatswellwithothers and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.