This post contains affiliate links. Please see our disclosure policy.
Chickpea Spinach Pie with Berbere Spice. Easy Chickpea Spinach Pastry for holidays and company with vegan puff pastry. Use spices or blends of choice. Use lentils for variation. Vegan Soy-free Nut-free Recipe. Jump to Recipe
I told you I was going through a Berbere and Cajun obsession at the moment. So here goes another one. This ridiculously tasty pie is a breeze to put together. Use up those canned or cooked chickpeas or lentils, cook them up with the spices, onion and spinach. Fill up a thawed puff pastry sheets (many are accidentally vegan), seal and bake!
The idea for this came about when I was thinking about making something like a Spanakopita but simpler. Chickpeas are a easy filling if you already have some cooked. Loads of onion, spinach and spices and the crisp puff pastry make this pie very pleasing for the crowd. You can make one whole pie or small hand pies. Always a hit! Use any spices of choice or use the spice blends from my book (baharat, shawarma, garam masala etc). Or use just herbs, a combination of thyme, sage and oregano + nooch. Add some tofu or almond ricotta for variation.
Easy Holiday Appetizer or Side to impress. The chickpea spinach filling is also great in sandwiches or as a dip!
You can use this filling with filo as well. Brush each sheet with oil and place atleast 4 to 5 sheets, then add the filling and fold the sheets over.
More savory options for the holidays
- Chickpea Shepherds Pie
- Veggie Lasagna
- Whole Roasted Cauliflower
- Lentil Quinoa “Meatloaf”
- Spiced Vegetable Pot Pie
Cook the chickpeas with the spices or herbs, then fold in the greens. Add some non dairy milk + flour to add a a bit of sauce. Cool and spread over a pastry sheet.
Its been a tough and heartbreaking week in many ways. Here are some things we can do. Donate blood locally, so the supply can make its way to Vegas. Help People in Puerto Rico and animals. Have conversations about actions. Reach out to friends and family. It is hard to express the emotions in words, but know that many people around are hurting.
Chickpea Spinach Pie with Berbere Spice
Ingredients
- 2 vegan puff pastry sheets
- 1 tsp olive oil
- 1 small red onion, , thinly sliced or chopped
- 5 cloves of garlic, , finely chopped
- 3/4 tsp ground cumin , , or 1/2 tsp cumin + 1/2 tsp coriander
- 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 or pepper flakes
- a good dash of black pepper
- 15 oz can chickpeas, , or 1.5 cups cooked
- 1/2 tsp salt, , less or more depending on if the chickpeas are salted
- 5 to 6 oz spinach
- 1 bunch of cilantro, chopped, or use more spinach
- 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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Wow! I just made this for lunch for my mum, my husband and myself – and we all loved it. Plus it was really easy. This is the first of your recipes I’ve tried but it won’t be the last. Thanks.
awesome!!
Homerun! once again!…i couldn’t find the flaky crust, so i used the regular crust (after checking for the usual no-no’s for vegans) and BAM!…i had one of her favorites from before… Meat Pies! vegan style!…she also tried just the mixture/filling and that was a big hit with her too!…I love you girl VeganRicha you are the BombDotCom!
Can frozen spinach be used instead
yes, thaw and squeeze out excess water before using
This was so easy and so good!!! I used a berbere spice mix that I picked up from a local Ethiopian grocery store. It was addictive, and I think I must have eaten three servings in one sitting.
Awesome!!
I was looking to make something spanikopita-like to make for a dinner party. I recently bought your newest cookbook and was so excited to find this recipe online and use up the Berbere paste I made from the book last week. Since this was going to be an appetizer I made pinwheels instead of pies and I ended up throwing in a little bit of kale with the spinach to use it up what was in the fridge. Turned out perfect and was a big hit. Thank you so much for your flavorful recipes!
yay!! yes the berbere is so good with the chickpeas and greens and some crisp pastry in any format 🙂
I love this receipe. I can’t get gluten free puff pastry so used regular gluten free pie crusts. Now, I am wondering if I have the pie crust on the bottom, can you suggest an alternative topping? Would love your thoughts on this! Thank you for your work, I love your reciepes and have given your book as gifts!
You can make it an open savory pie. Maybe add a few cut outs of the pastry.
Good idea. I tried it and topped it with vegan ‘cheese’ (just a little) and tomatoes. . . .turned out pretty good.
awesome!
Thanks for mentioning pie crust. I make sweet potato spinach empanadas with a pie crust like dough and was going to try this filling next. 🙂 Looks delicious!
I’ve been searching for a fabulous spinach pie recipe for months. I just made this one and it is not it. FAIL. Would not make it again 🙁
I used garam masala for the spice blend and added some vegan parmasian….Just awful to my taste after the fact.
All and all, you have many exciting and innovative recipes as your offering and I am interested in trying many others.
I am sorry it didnt turn out for you. Chickpeas + spinach + garam masala should taste good in most any format. Maybe the garam masala blend was off (some non indian brands alter the blend too much with cinnamon all spice or paprika which add bitter and bad profiles) or the one of the other ingredients was off? what did it taste like? people have made this pie with several spices and herb combinations on Instagram and it has always worked out beautifully.
This is as pretty as it is tasty. I think i’l make it as a side next time we have company.
Thanks Richa!!
Yes Definitely. I was lazy the day i photographed it so i made one whole pie. Hand pies are easier to serve and less messy too. Also easier to hide the green stuff inside (as I experienced with my niece 😉 ).
Did you use anything to wash the puff pastry with before baking? Love your recipes!!
nope. if you use phyllo, then brush it with vegan butter or oil
I have to tell you that this is one of my go-to recipes!! It is sooooo good! I have brought it to parties and it’s always a hit! Thank you so much for your awesome recipes!
How well would this keep to meal prep couple days in advance ?
Yes. You can fill the puff pastry up with cooled filling, seal and store for a day or 2 and bake when needed. The filling can be made ahead by upto 3 days.