The Flavor Equation: Chickpea, Spinach, and Potato "Samosa Pie" | Vegetarian

Vegan, Vegetarian, Raw, fermented and probiotic scholar

Samosas are individual hand pie–size creations that encase tasty fillings in an equally tasty crust. The choices for fillings are endless, including the popular spiced potatoes, spiced chickpeas, paneer, and ground lamb. I make this larger version that I’ve nicknamed the “samosa pie” whenever I want the flavor and texture of a samosa for dinner but I’m low on time. I’ve replaced the samosa pastry with store-bought phyllo sheets; they give the crust a delicate, paper-thin texture that crumbles with a crunch in every bite.

subheading: For the filling:

Fine sea salt

2 medium russet potatoes (total weight 15 ½ oz [ 445 g]), peeled and diced

2 Tbsp extra-virgin olive oil

1 medium white or yellow onion ( 9 ¼ oz [ 260 g]), diced

1 in [2.5 cm] piece fresh ginger, cut into matchsticks

1 tsp garam masala, homemade or store-bought

1 tsp ground black pepper

½ tsp ground turmeric

½ tsp red chilli powder

5 oz [140 g] fresh baby spinach leaves, chopped

Two 15 ½ oz [445 g] cans chickpeas, rinsed and drained

1 tsp amchur

2 Tbsp chopped cilantro

1 fresh chilli, minced

subheading: For the phyllo crust:

¼ cup [55 g] unsalted butter, melted

¼ cup [60 ml] extra-virgin olive oil

10 sheets phyllo, thawed

1 tsp cumin seeds

1 tsp nigella seeds

Directions at niksharmacooks.com

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