Ingredients

600g potatoes, peeled
250g sweet potatoes, peeled
300g spinach
2 tbsp oil
2 garlic cloves, chopped
1 onion, chopped
1 thumb-sized piece ginger, grated
1 tsp cumin seeds
1 tsp nigella seeds
1 red chilli, deseeded and chopped
1 tsp garam masala
1 tsp ground cumin
1 tsp ground coriander
Handful fresh coriander, chopped
Juice of 1 lemon
200g peas
25g melted butter
1 pack filo pastry

Method

• Heat an oven to 180˚C
• Chop the peeled potatoes and add to pan of salted boiling water. Boil until cooked
• On a sheet pan, add the sweet potato and a drizzle of oil. Roast for 12 minutes
• In a large frying pan, heat 2 tbsp of oil and add the onion and sweat. When the onion is translucent, ad the ginger, garlic, cumin seeds, 1/2 tsp of nigella seeds and chilli. Fry for a further 2 minutes until you can smell the spices
• Add the ground cumin, garam masala, and coriander and cook for 5 minutes
• Add the spinach and gently wilt into spice mixture
• Add the potatoes and sweet potatoes to the spicy onion mixture. Add the lemon juice, fresh coriander, peas and seasoning to taste
• In a pie dish, layer sheets of filo pastry, making sure there is pastry hanging off the edge of the dish. Between each layer, brush liberally with melted butter
• When the bottom of the pie dish is covered with pastry, add the filling in carefully
• Add more sheets of filo pastry to the top of the filling and fold up the sides. Scrunch up the pastry where it meets and brush with the remaining melted butter. Sprinkle on the remaining 1/2 tsp of nigella seeds
• Put pie in the oven until the pastry is golden brown (about 15 minutes) and enjoy hot or cold.