20cm loose bottom cake tin
30 mins at 180°C
5 sheets filo pastry
1kg charlotte potatoes
100g baby spinach
1 bunch spring onions, finely sliced
1” ginger, grated
2 cloves garlic, grated
1 green chilli, finely chopped
1tsp cumin seeds
1tsp yellow mustard seeds
1tsp turmeric
1tsp coriander seeds
1tsp nigella seeds
1/2 tsp cumin
1/2 tsp curry powder
3 vine tomatoes, diced
1/2 bunch of coriander, finely chopped
salt and pepper, to taste
olive oil to brush pastry
1tsp nigella seeds
Cover potatoes with cold water, season with a generous pinch of salt, and bring to the boil. Reduce the heat and leave to simmer until tender.
Meanwhile, heat 2tbsp in a frying pan and sweat the spring onions, ginger, garlic and green chilli until soft.
Add all of the spices to the pan and heat through for 2 minutes. Remove pan from heat.
Stir through tomatoes and coriander.
Strain potatoes through colander before returning to the pan and adding the spring onion and spice mix.
Using the frying pan from the spring onions and spices, sweat the spinach in 1tbsp olive oil until leaves have just wilted. Add to potato mix. Season as desired.
Line cake tin with three sheets of filo pastry, ensuring that the bottom of the tin and sides are completely covered.
Fill tart case with potato and spinach filling.
Pull filo sheets in rustic fashion over the pie, then roughly scrunch two further sheets of filo and place on the top, making sure the filling is completely covered.
Brush pastry with olive oil and sprinkle over nigella seeds.
Bake for 30 mins or until golden brown.
Serve immediately or at room temperature.