Servings
Font
Back
Chickpea Spinach Pie with Berbere Spice
5 from 165 votes

Chickpea Spinach Pie with Berbere Spice

The Chickpea Spinach Pie combines spiced chickpea filling seasoned with berbere and cumin with vegan puff pastry for a savory, aromatic pastry. The filling includes sautéed onion, garlic, and greens enriched with a non-dairy milk and flour mixture to create a thick, moist texture. The assembled pie is sealed with puff pastry layers, crimping edges and venting for even baking, resulting in a flaky crust encasing a flavorful, hearty filling.

Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Servings: 9
Calories: 361 kcal
Course: Appetizer
Cuisine: Fusion, Vegan

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

    Cup of Yum
  1. 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). 
  2. 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.
  3. Add the greens and mix in. Cook for 2 minutes. Taste and adjust salt and flavor.
  4. 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. )
  5. 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.
  6. 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

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%)

Nutrition Facts

Serving: 9 Serving

Amount Per Serving

Calories 361

% 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.