Chickpea, spinach + potato "samosa pie" from The Flavor Equation: The Science of Great Cooking Explained: More Than 100 Essential Recipes (page 304) by Nik Sharma

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Delys77 on January 31, 2022

    I must have done something quite wrong as this wasn't a winner for us. The combination of chickpea, potato and phyllo was a bit too starchy and the seasoning was insufficient. Not popular at our house.

  • pattyatbryce on January 13, 2022

    We really liked this and I was surprised how easy it was. Use a bit less butter/oil on the lower phyllo layers so you don't run out on top where the texture is crunchiest.

  • bernalgirl on February 19, 2021

    Comes together easily, can cook the potatoes in advance to make day-of prep easier. I would follow others who suggest upping the spices -- texturally this is great but potatoes and chickpeas absorb a lot of flavor. My first time workin with phyllo and it came together beautifully! I served it with store-bought tamarind-date and cilantro chutneys.

  • Twysbeek on January 31, 2021

    Doubled all the spices, added an extra potato. Very easy, huge payoff. Served with tamarind and date chutney (just buy pre-made date syrup)

  • anya_sf on January 26, 2021

    This really did taste like a samosa. I omitted the fresh chili so there was just a bit of heat from the chili powder. Increased the spinach to 8 oz. Unfortunately, my phyllo had been in the freezer too long and the sheets stuck together a lot. I was able to cobble together scraps for the bottom, then some mostly full sheets for the top. Funnily, the smaller bits and pieces actually gave the top the desired ruffled appearance. After 45 minutes the pie was just light brown on top; next time I'd bake it a little longer.

  • dc151 on January 21, 2021

    I loved the flavors of this. Really delicious. I doubled the filling since I was feeding six people, but didn't double the phyllo, which resulted in the phyllo ratio too low. I think I'll make two next time, or skip the phyllo altogether. It wasn't difficult to make, but it was time-consuming, taking 2 3/4 hours total.

  • Lsblackburn1 on January 18, 2021

    Loved the flavors in this! I wish I’d made a cilantro chutney to serve with it (just like I have with samosas). Went really well with the mulligatawny.

  • mcvl on December 07, 2020

    Lacking ingredients and drive, I made a reduced version of the recipe using only spinach, chickpeas, and the flavorings as a sauce for couscous. Quite good, I would make it again this way. I am, however, scandalized at Sharma's tolerance for canned chickpeas. Cooking dried chickpeas from scratch is easy, and they have better texture than canned.

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