Chickpea Spinach Pie with Berbere Spice
User Reviews
5
Chickpea Spinach Pie with Berbere Spice
Description
This pie features a vegan puff pastry exterior enveloping a filling of cooked chickpeas mashed with sautéed onion, garlic, and spinach. The spices – primarily berbere and cumin – give a warm, aromatic heat, balanced by fresh cilantro and subtle cayenne. The filling is thickened with non-dairy milk mixed with flour, creating a creamy consistency that holds together during baking.
The preparation involves resting and rolling out the puff pastry, cooking the filling ingredients to blend flavors, cooling the filling, then assembling into a double-layered pie with vent holes to allow steam escape. Baking produces a crisp, golden crust contrasting with the soft, spiced filling.
This pie makes a satisfying main dish or snack, served hot or warm. It can also be chilled and reheated. Variations with different spice blends or additions like vegan ricotta alter flavor and texture.
The pie can be pre-assembled and frozen before baking, allowing convenient preparation. When baking from frozen, extend baking time slightly to ensure thorough cooking.
Ingredients
- 2 vegan puff pastry sheets
- 1 tsp olive oil
- 1 red onion thinly sliced or chopped, small
- 5 cloves garlic finely chopped
- 3/4 tsp cumin or 1/2 tsp cumin + 1/2 tsp coriander, ground
- 1 to 2 tsp berbere spice blend , to preference based on heat of the blend. Or use garam masala, shawarma, chili powder blend or just herbs (thyme, oregano, sage)
- 1/4 to 1/2 tsp cayenne pepper or pepper flakes
- black pepper a good dash
- 15 oz chickpeas or 1.5 cups cooked, canned
- 1/2 tsp salt , less or more depending on if the chickpeas are salted
- 5 to 6 oz spinach
- 1 cilantro chopped, or use more spinach, bunch
- 1/2 cup non-dairy milk + 1 tbsp flour
Instructions
- Remove the Puff pastry sheets from the freezer and cover and let them rest at room temperature. Roll them out a bit if you like (optikonal) (they should be ready in about 20 to 25 minutes to use. Prep and make the filling in the meanwhile).
- Heat oil in a skillet over medium heat. When hot add onion and garlic and a pinch of salt. Cook until translucent. Add spices and mix well. Mash the chickpeas using a fork or a food processor and add to the skillet. Add salt and mix well. Cook for 4 minutes.
- Add the greens and mix in. Cook for 2 minutes. Taste and adjust salt and flavor.
- Mix the flour into the non dairy milk and add to the chickpeas. Cook for 2-3 minutes to bring to a boil and thicken. Let it cool for a few minutes. (This filling can be made ahead and used in the puff pastry, as a sandwich filling, or a dip with toasted pita. )
- Spread the mixture on one puff pastry and place the other pastry sheet on top. Crimp the edges with a fork and use scissors to cut vents in. You can also make individual pastry pockets.
- Bake at 400 degrees F for 20 to 24 mins for one large piece, 16 to 20 minutes for smaller. Let the pastry cool for 5 minutes, then slice and serve. Store on the counter for upto 3 hours, refrigerate for upto 3 days, freeze for months. Reheat in the oven when needed(5 mins from fridge and 10 mins from freezer) . See notes below for make head.
Notes
- You can substitute garam masala, shawarma, baharat, or other spice blends for berbere to vary flavor.
- Adding vegan ricotta and vegan parmesan to the filling creates a richer texture and taste.
- This filling works well with filo or phyllo pastry; use multiple brushed layers for a crisp texture.
- The pie can be frozen assembled and unbaked for up to a few months; bake from frozen adding about 5 extra minutes.
- The recipe yields approximately 9 servings per pie piece.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 361 kcal
% Daily Value*
| Calories | 361kcal | 18% |
| Carbohydrates | 33g | 11% |
| Protein | 7g | 14% |
| Fat | 22g | 34% |
| Saturated Fat | 5g | 25% |
| Sodium | 325mg | 14% |
| Potassium | 231mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 1795IU | 36% |
| Vitamin C | 6.8mg | 8% |
| Calcium | 65mg | 7% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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