Punjab x Greece
Saag paneer spanakopita
Sarson and palak, folded into filo. Crunchy on top, Punjab underneath.
80 minTime
18 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original476kcalsame
18 gproteinsame
4 gfibresame
80minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Heat the ghee in a wide pan on medium heat. Crackle the cumin, add the onion, garlic, ginger and chilli and cook 4 minutes.
- 2Add the mustard greens and cook 5 minutes on medium heat. Add the spinach and cook 4 minutes until wilted and dry.
- 3Cool, squeeze out any liquid and chop. Mix with the paneer, feta, spring onion, garam masala, kasuri methi and salt.
- 4Brush a 23 x 33 cm dish with butter. Layer 6 filo sheets, brushing each with butter. Spread the filling, then layer 6 more sheets. Tuck in the edges, score the top into squares and scatter sesame.
- 5Bake in the oven at 190°C for 40 to 45 minutes.
- 6Rest 10 minutes, then cut along the scored lines.
Serve it like this
Lift out a square and set it at an angle on the plate with a spoon of mint raita and a few pickled onion rings on the side.
