A meat free spinach and chickpea pie flavoured with Indian spices that the family will love.
STEP 1: Pre-heat the oven to 190°C, 375°F, Gas Mark 5.
STEP 2: Place the potatoes into a pan with cold water. Bring to the boil and simmer for 15 minutes, until tender.
STEP 3: In a large pan heat the oil and onion add the Schwartz Mild Curry Powder and Schwartz Sesame Seeds, cook on a medium heat for 7-8 minutes, until soft. Place the spinach in a large colander and pour boiling water over it. Leave to drain. When cooled squeeze out as much water as you can. Drain the potatoes and tip them into the pan. Break them up gently into chunks. Add the chickpeas, tomatoes and spinach and stir through.
STEP 4: Carefully unroll the filo pastry and brush a 20cm (8”) loose-bottomed sandwich tin with some butter. Brush the first sheet of pastry and lay it in and across the tin so that it hangs over the side. Do the same with another sheet of pastry to cover the other side of the tin, butter and fold two more sheets and lay it in the base of the tin to create a firm base.
STEP 5: Spoon the filling into the tin and fold up the pastry that is overhanging so that it covers the filling. Brush generously with the remaining butter and sprinkle with Black Onion Seeds.
STEP 6: Bake for 35 minutes until golden and crisp. Serve.