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.
Equipment
- 1 arge pot
- 1 medium nonstick pan
- 1 1 (9x13-inch) baking dish
- 1 Pastry brush
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
Instructions
- 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 9x13-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.