90 Minutes
750g Scotty Brand Baby Potatoes, quartered
1 butternut squash, chopped into 2cm chunks
1 tbsp medium or mild curry powder
1 red onion, finely chopped
3 garlic cloves, crushed
3cm piece of fresh ginger, finely grated
1 tsp yellow mustard seeds
1 tsp cumin seeds
1 tsp nigella seeds (plus extra for sprinkling on top of the pie)
1 tbsp tikka curry paste
400g spinach
Half a bunch of coriander, roughly chopped
Half a 720g pack of filo pastry
Olive oil
Salt and pepper
Mango chutney to serve (optional)
Chop the butternut squash into chunks and place on a lined baking tray. Drizzle with the olive oil, sprinkle with the curry powder and season. Roast for 40-45 minutes at 200°C/180° fan until golden and caramelised.
Meanwhile, boil the Scotty Brand potatoes for 10 minutes in plenty of salted water. Drain well and leave to steam while you create the filling.
Fry the chopped onion with 1 tbsp olive oil in a large frying pan over a medium heat. Once softened, add the ginger and garlic and stir for a couple of minutes.
Add the mustard seeds, cumin seeds, nigella seeds and curry paste and continue to stir well until smelling fragrant.
Add the cooked potatoes and roasted butternut squash stirring well until they are well coated in all the spices. Turn the heat down to low while you wilt the spinach for a few minutes in the microwave.
Once the spinach has wilted, rinse with cold water, place in a sieve, and squeeze out as much water as possible before finely chopping.
Add the spinach to the potato and squash mixture along with the chopped coriander and stir until well-combined. Don’t worry if some of the potatoes break up – that is what you want!
Now you are ready to assemble your pie. Brush the insides of a 20cm cake tin with olive oil (any size cake tin will do).
Lightly brush the filo sheets with olive oil and layer them one by one into the cake tin, overlapping one another and making sure there is enough overhanging pastry to encase the pie once it is filled. Keep going until the tin is well-covered with the filo sheets and there are no gaps. You will need about half a 720g packet of filo pastry.
Next spoon the filling into the pie case, pressing the mixture down with the back of a spoon as you go. Once full, fold the overhanging pieces of pastry over the top of the pie so it is well encased.
Brush the top of the pie with more olive oil and sprinkle over some nigella seeds and sea salt flakes.
Bake for 35 minutes at 190°C/170° fan.
Check the pie after 15 minutes and cover with foil if the top is getting too brown.
After 35 minutes, carefully remove the pie from the cake tin and place on a baking sheet back in the oven for 20 more minutes, turning the pie occasionally so the sides get golden
Allow to stand for 10 minutes before slicing, serve and enjoy!
Serving suggestion: serve with some mango chutney on the side.
