Spinach & Potato Samosa Pie

• Potato(700 g)
• Spinach(200 g)
• Peas(150 g)
• Onion(1)
• Garlic(3 cloves)
• Ginger(1 tbsp)
• Rapeseed Oil(2 tbsp)
• Cumin(2 tsp)
• Curry Powder(2 tsp)
• Turmeric(½ tsp)
• Chili flakes(½ tsp)optional
• Salt(1½ tsp)
• Black pepper(½ tsp)
• Lemon(1)
• Filo Pastry(250 g)
• Butter(60 g)
• Eggs(1)
• Greek yogurt(200 g)
• Coriander(15 g)optional

Method

1. 1

   Peel and cut {Potato} into small chunks. Finely chop the {Onion}, mince the {Garlic}, and grate the {Ginger}. Roughly chop the {Spinach} and finely chop the {Fresh cilantro} if using.

   ~10 min

2. 2

   Heat the {Vegetable oil} in a large frying pan over medium heat. Cook the {Onion} with the {Salt} for 5 minutes until softened, then stir in the {Garlic}, {Ginger}, {Cumin}, {Curry Powder}, {Turmeric}, and {Chili flakes} for 1 minute until fragrant.

   ~6 min

3. 3

   Add the {Potato} and {Peas}, then pour in 200ml water. Cover and simmer for 12 minutes, stirring once or twice, until the potatoes are tender and the water has mostly cooked away. Stir in the {Spinach}, {Black pepper}, and the juice of half the {Lemon}. Cook for 2 minutes until the spinach wilts, then lightly mash some of the potatoes for a cohesive filling.

   ~14 min

4. 4

   Preheat the oven to 200°C. Melt the {Butter}. Line a pie dish with half the {Phyllo Pastry}, brushing each sheet lightly with {Butter}. Spoon in the filling, then scrunch the remaining {Phyllo Pastry} over the top, brushing with the rest of the {Butter}. Beat the {Eggs} and brush a little over the pastry for a glossy finish.

   ~10 min

5. 5

   Bake the pie for 28–30 minutes until the pastry is crisp and golden-brown. Let it rest for 5 minutes before slicing.

   ~35 min

6. 6

   Serve warm with spoonfuls of {Greek yogurt}, the remaining {Lemon} cut into wedges, and a scatter of {Fresh cilantro} over the top.

   ~5 min