Name: Palak paneer fillo pie
Prep time: 40 min
Cook time: 70 min
Total time: 110 min
Yield: 6-8
Ingredients: 80 gm ghee; 1 large Spanish onion, finely chopped; 3 garlic cloves, crushed; 2 long green chillies, thinly sliced; 1 tbsp finely grated ginger; 2 tsp cumin seeds; 1 tsp fenugreek leaves (see note); ½ tsp ground turmeric; ½ tsp garam masala; ¼ tsp ground chilli; 3 bunches English spinach (230gm each), coarsely chopped; 400 gm paneer, crumbled; 1 bunch coriander, finely chopped, plus 1 cup (loosely packed) sprigs; Finely grated zest and juice of ½ lemon; 1 egg, lightly beaten, plus extra for eggwash; 140 gm (½ cup) plain yoghurt; 16 fillo pastry sheets; CURRY LEAF BUTTER; 180 gm unsalted butter, diced, plus extra softened for greasing; 1 garlic clove, crushed; 2 sprigs curry leaves; 1 tsp nigella seeds; FENNEL SALAD; 2 tbsp extra-virgin olive oil; Juice of 1 lemon; 3 baby fennel, thinly sliced on a mandolin; 1 small Spanish onion, thinly sliced on a mandolin; 1 cup (loosely packed) soft herbs, such as coriander and mint

Spanakopita takes an Indian turn here, inspired by the flavours of palak paneer, which shares a similar spinach and cheese base with the Greek classic. Curry butter elevates the dish, while a crisp fennel salad cuts through the heady spice.

Note: Fenugreek leaves are available at Indian grocers. This pie reheats well; reheat at 180°C for 20-25 minutes. Keep remaining fillo sheets covered with a damp tea towel to prevent drying out.

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Ingredients

80 gm ghee

1 large Spanish onion, finely chopped

3 garlic cloves, crushed

2 long green chillies, thinly sliced

1 tbsp finely grated ginger

2 tsp cumin seeds

1 tsp fenugreek leaves (see note)

½ tsp ground turmeric

½ tsp garam masala

¼ tsp ground chilli

3 bunches English spinach (230gm each), coarsely chopped

400 gm paneer, crumbled

1 bunch coriander, finely chopped, plus 1 cup (loosely packed) sprigs

Finely grated zest and juice of ½ lemon

1 egg, lightly beaten, plus extra for eggwash

140 gm (½ cup) plain yoghurt

16 fillo pastry sheets

CURRY LEAF BUTTER

180 gm unsalted butter, diced, plus extra softened for greasing

1 garlic clove, crushed

2 sprigs curry leaves

1 tsp nigella seeds

FENNEL SALAD

2 tbsp extra-virgin olive oil

Juice of 1 lemon

3 baby fennel, thinly sliced on a mandolin

1 small Spanish onion, thinly sliced on a mandolin

1 cup (loosely packed) soft herbs, such as coriander and mint

Method

Preheat oven to 180°C fan-forced. Grease a 30cm pie tin or 30cm round baking tray with butter then line with baking paper. For curry leaf butter, combine ingredients in a saucepan over low heat and cook, stirring, until foaming (5-6 minutes). Remove from heat and stand to infuse (30 minutes)

Melt ghee in a large frying pan over medium heat. Add onion, garlic, chilli, ginger and cumin seeds, and sauté until softened (10 minutes). Add fenugreek leaves and remaining spices and stir until fragrant (1 minute). Remove from the heat and set aside to cool.

Meanwhile, pulse spinach in batches in a food processor until finely chopped, then place in a colander set over a bowl. Add 1½ tsp salt flakes, toss well to coat and stand to draw out excess moisture (10 minutes).

Squeeze out excess moisture from spinach using your hands and transfer to a bowl. Add paneer, cooled onion mixture, finely chopped coriander, lemon zest and juice, and mix to combine. Season to taste. Whisk egg and yoghurt in a bowl, then stir through spinach mixture.

Warm curry butter over low heat until melted. Remove from heat. Place one sheet of fillo on a work surface with the long side facing you (see note). Brush with a little curry butter. Place another sheet on top and brush with extra curry butter. Spoon one eighth of filling along length of pastry, forming a log about 2.5cm from base and sides. Roll up tightly, tucking in ends to form a cylinder. Shape into a coil and place in the centre of prepared pie tin. Brush sides with eggwash. Repeat with remaining fillo, filling and eggwash, extending the coil in a concentric circle to fill the tin. Brush top with remaining curry butter and bake until golden brown (35-45 minutes). Stand for 10 minutes.

Meanwhile, for fennel salad, whisk olive oil and lemon juice in a bowl and season to taste. Add remaining ingredients and toss to coat.

Serve pie warm with fennel salad on the side.

Maxwell Adey Senior Food Editor & Stylist

Maxwell has always been passionate about food. Born into a restaurateur and award-winning produce farming family, he was strongly steered into pursuing a career in advertising after completing his Bachelor of Public Communication at University of Technology, Sydney. After a very short stint, he decided to enrol in Commercial Cookery at TAFE to follow his true passion. Maxwell started out working in some of Sydney’s finest restaurants (Est., Claude’s and Moon Park) which helped further his love of all things culinary and developed his technical ability to cook. Later, he was lured into the magical world of food publishing where he freelanced for ten years for notable Australian commercial and editorial brands. He has also run his own business where he sells his marinated olives, dressings and sauces at food markets and select retailers. He excitingly joins the Gourmet Traveller team to bring his technical and creative expertise in food to the brand.

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