Introducing our tempting Bombay Potato Spinach Cakes! These delicious filo pastry pies are bursting with aromatic spices and are a perfect addition to your lunch menu. Pair them with a refreshing salad for a filling meal or serve them as an irresistible choice at your next buffet event. Made with a delicious blend of Bombay potatoes and nutritious spinach, these cakes will impress your guests with their unique and bold flavor. With every bite, you’ll experience a delicious combination of crispy pastry, aromatic spices and a hint of earthy spinach. Treat yourself to these delicious treats today!
- 1¼kg large waxy potatoes like Charlotte, halved
- 85g butter
- 2 onions, chopped
- 1 tbsp cumin
- 1 tbsp black mustard seeds
- 2 tbsp finely chopped ginger
- 2 red chili peppers, halved, deseeded and sliced
- 3 tbsp korma paste
- 400g bag of fresh spinach
- 4 tomatoes, chopped
- small bunch of coriander, chopped
- 270g pack of filo dough (6 large sheets)
- 50g melted butter
- 1 tsp black mustard seeds
- Preheat the oven to 190°C/170°C fan/gas 5.
- For the filling, heat a pot of salted water.
- When it boils, add the potatoes and cook until tender, 15 minutes.
- Melt the butter and fry the onions for a few minutes.
- Add cumin, mustard seeds, ginger and chiles and cook, stirring occasionally, until softened, about 7 minutes.
- Stir in curry paste.
- Cook the spinach in the microwave on high for 5 minutes.
- Drain and squeeze out as much liquid as possible, then chop.
- Drain the potatoes and add them to the spice mixture.
- Crush lightly to break them into pieces rather than crushing them.
- Toss the spice mixture with plenty of salt to coat, then add the spinach, tomatoes and cilantro.
- Carefully roll out the dough and brush a little butter into 2 x 20cm loose-bottomed sandwich tins.
- Brush the first sheet of dough and place it in the tin and across it so that it hangs over the edge.
- Do the same with another sheet of dough to cover the other side of the pan (so that the two form a cross).
- Butter the last sheet, fold it in half and place it in the bottom of the pan to create a firm base.
- Do the same with the other can and remaining dough.
- Pour the filling into the tin and fold the excess dough over so that it covers the filling.
- Brush generously with the remaining butter and sprinkle with seeds.
- Bake for 35 minutes until golden brown and crispy.
- Serve as desired with a salad and mango chutney or a raita made from natural yogurt with mint sauce or jelly.
Equipment and tools
- cutting board
- frying pan
- Pastry brush
This recipe contains the following allergens:
- Filo dough (may contain gluten)
Please check the packaging of the ingredients used to ensure they are suitable for your dietary needs.
Storage and leftovers
These Bombay Potato Spinach Pies can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated 180°C oven for 10-15 minutes or until heated through.
If there are any leftovers, you can also freeze the pies individually. Wrap them tightly in plastic wrap and aluminum foil, then place them in a freezer bag or container. They can be frozen for up to 3 months. To defrost and reheat, let the pies thaw in the fridge overnight and then reheat in a preheated oven at 180°C for 15-20 minutes or until warmed through.
Health Benefits of Bombay Potato & Spinach Pies
Bombay potato and spinach cakes not only deliver a burst of flavor but also offer numerous health benefits. Packed with nutritious ingredients, these cakes can be a healthy addition to your diet. Let’s explore some of the health benefits this delicious dish has to offer:
1. Nutrient-rich potatoes
The main ingredient of the Bombay Potato & Spinach Pies is 1¼ kg of large waxy potatoes, such as charlotte. Potatoes are an excellent source of several essential nutrients. They provide a good amount of vitamin C, which is crucial for immune system health and acts as an antioxidant. Potatoes also contain vitamin B6, potassium and fiber, which contribute to heart and digestive health.
2. Anti-inflammatory spices
The traditional spices used in this recipe, including cumin, black mustard seeds, ginger and red chili peppers, offer more than just flavor. These spices are known for their anti-inflammatory properties. Ginger, in particular, has long been used in traditional medicine for its potential anti-inflammatory effects, helping to reduce inflammation in the body and relieve certain chronic diseases.
3. Nutritious spinach
Adding a 400g bag of fresh spinach to the Bombay potato spinach pies brings numerous health benefits. Spinach is rich in essential vitamins and minerals, including vitamin A, vitamin K, folic acid, iron and magnesium. These nutrients support bone health, promote healthy vision, and support energy production.
4. Antioxidant-rich tomatoes
Including 4 chopped tomatoes in the recipe not only gives the dish a tangy flavor but also adds antioxidants. Tomatoes are rich in lycopene, an antioxidant that protects the body from cell damage caused by harmful free radicals. Lycopene has been linked to a reduced risk of chronic diseases, including certain cancers and heart disease.
5. Immune-boosting coriander
A small bunch of chopped coriander in the Bombay Potato & Spinach Pies provides more than just a fresh taste. Cilantro, also known as cilantro, is rich in immune-boosting vitamins A and C. These vitamins play a crucial role in strengthening the immune system and protecting against common diseases.
6. Puff pastry and yet light filo dough
The pies are wrapped in a 270g pack of filo pastry. Unlike other pastries, filo dough is very thin and low in fat, making it a healthier choice. It gives the pies a crispy and flaky texture without adding excessive calories or unhealthy trans fats.
Next time you make Bombay Potato Spinach Cake, think about the amazing health benefits these ingredients offer. By enjoying this delicious dish, you can nourish your body and pamper your taste buds at the same time!