Spinach and chickpea pie

Method

1. 01.

   Preheat oven to 190°C (fan 170°C).

2. 02.

   Boil potatoes in salted water 15 min, until tender.

3. 03.

   Heat oil in pan, cook onion with curry powder and sesame seeds 7–8 min.

4. 04.

   Drain spinach in colander, pour over boiling water, squeeze dry.

5. 05.

   Break potatoes into chunks in pan, add chickpeas, tomatoes and spinach, stir through.

6. 06.

   Brush a 20cm loose-bottom tin with butter. Line base and sides with filo sheets, brushing each with butter and overlapping.

7. 07.

   Spoon filling into tin, fold overhanging pastry over top. Brush with butter, sprinkle with black onion seeds.

8. 08.

   Bake 35 min until golden and crisp.