Palak Paneer Spanakopita

Name: Palak Paneer Spanakopita
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Cuisine: Indian
Ingredients: 2 bunches English spinach, roots removed, rinsed, roughly chopped; 1 tbs sea salt; 1 bunch coriander, roughly chopped; 1 egg; 200g paneer, crumbled; 1 x 375g packet filo pastry; 4 tbs salted butter, melted; Cumin seeds, to garnish

Now this is a mash up I am here for, crisp flakey filo pastry filled with super savoury spinach (using those spices!) and the creamy delicious paneer.

Serves: 4
Prep: 25 mins
Cook: 20 mins
Total: 45 mins
Difficulty: Easy
Oven: 200°C fan-forced

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Ingredients

2 bunches English spinach, roots removed, rinsed, roughly chopped
1 tbs sea salt
1 bunch coriander, roughly chopped

Palak sauce (see my [Palak Paneer](https://www.haydenquinn.com.au/sharing-blog/palak-paneer) recipe)

Method

Preheat the oven to 200°C fan-forced. Toss chopped spinach with sea salt and combine well. Place in a colander over a bowl and allow to sit for 10–15 minutes.
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!)
Mix together the spinach, coriander, palak sauce, the egg and the paneer. Give it a good going over so that it is well incorporated.
On a oven 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.
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 minutes or until golden and crisp!