This take on the greek spinach and cheese pie uses Spinach Lavash and traditional Indian flavors.
- 5 sheets Atoria’s Family Bakery Lavash
- 2 tsp. ginger garlic paste
- 1 onion
- 3 tbsp. vegetable oil
- 1 1/2 lb fresh spinach leaves
- 10 oz. paneer (Indian cheese), cubed
- 1/4 tsp. red chili powder
- 1/4 tsp. turmeric powder
- 1/2 tsp. garam masala
- 1/4 cup plain yogurt
- 1/4 cup heavy cream
- 2 whole dried red chilies (stemmed)
- 1 Serrano green chili pepper
- 1 tsp. salt
- 1/4 tsp. black pepper
- Preheat the oven to 400°F.
- Heat 2 tablespoons vegetable oil in a pan and fry the cubes of paneer until they are golden brown. Transfer to a paper towel, leaving as much oil as possible in the pan. Set the paneer aside.
- In the same pan, fry the onion in the oil, stirring frequently to prevent the onion from burning, until the color is evenly golden brown. Add garam masala and turmeric powder. Cook for another 1-2 minutes and then add the yogurt.
- Transfer the onion mixture to a mini-blender and blend until smooth. Add the heavy cream and set aside.
- Wash the spinach thoroughly in a large bowl of water. Drain and remove all the excess water using a salad spinner. Roughly chop all the spinach leaves.
- In a large pan or wok, add more oil. When it’s hot, add the ginger garlic paste. Cook for about 1 minute. Keep the temperature at a high heat.
- Add 1/3 of the amount of spinach to the pan and constantly lift the spinach leaves using 2 slotted spoons, one each side of the pan. The leaves will start to wilt after 30 seconds or so.
- Add about 1/4 to 1/2 cup of water, whole long red chilies and Serrano chili, then add the next 1/3 of the spinach and repeat the same procedure for 30 seconds.
- Season with a little salt (this will prevent the spinach from changing color).
- Repeat one more time with the rest of the spinach, then transfer all the content of the pan onto a large platter. Discard the excess spinach liquid as you don’t want the Lavash bread to turn soggy.
- Return the spinach to the pan for further cooking and add the masala sauce.
- Cook for 1-2 minutes and add the paneer at the end.
- Check seasoning and add more salt (if necessary) and pepper. Stir well. Simmer for another 2-3 minutes.
- Remove and discard the chili. Set aside.
- Preheat the oven to 350°F.
- Cut the sheets of Lavash bread into 5-inch squares.
- Place about 1 to 2 tablespoons of palak paneer into the center of each square. Wrap them, forming little envelopes. Secure with some twine.
- Bake for about 5 minutes until the bread is slightly golden and hardens a bit. Remove from the oven and let cool until firm.
- When the packets are cool, remove the tray from the oven and let it rest for at least 10 minutes. Cut and discard the twine.
- Serve with raita on the side.
- Serving Size: 10
In this recipe:Lavash Spinach »