PALAK PANEER SPANAKOPITA
2 bunches English spinach, roots removed, rinsed, roughly chopped
1 tbs sea salt
1 bunch coriander, roughly chopped
Palak Sauce (recipe here)
1 egg
200g Paneer, crumbled
1 packet filo pastry
4tbs butter, melted
Cumin seeds, to garnish
Step 1. Preheat oven to 200C. Toss chopped spinach with sea salt and combine well. Place in a colender over a bowl and allow to sit for 10-15mins. This begins the process of removing some of the moisture from the spinach. Place in a tea towel and then wring out as best as you can to try and get as much water out as possible (check the video, it’s not as easy as it looks!!!)
Step 2. Mix together the spinach, coriander, palak sauce (see recipe here), the egg and the paneer. Give it a good going over so that it is well incorporated.
Step 3. On a baking tray, begin laying out sheets of filo, be sure to cover the filo sheets you are not using with a damp cloth and butter between each of the layers. I used the whole packet of filo for this pie, so half the layers on the bottom and then half for the lid. Once you get the bottom layers down top with the spinach mix ensuring you leave a good border.
Step 4. Repeat the layering process with the lid and then give a final brush of butter and garnish with cumin seeds, then into the oven for 20 mins or until golden and crispy!