Potato and Spinach Pie

by Tarla Dalal

Added to 24 cookbooks
This recipe has been viewed 2725 times

A nutritive and elegant pie.

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Preparation Time: 50 mins.
Cooking Time: 30 mins.
Serves 6 to 8.
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Ingredients

For the potato layer
450 gms boiled and mashed potatoes
2 tsp mustard powder
1/4 tsp sugar
1 tbsp brown vinegar
2 tbsp oil
juice of 1 lemon
salt and black pepper (kalimirch) powder to taste

For the spinach layer
8 to 10 bundles spinach
300 gms paneer (cottage cheese)
6 tsp grated onions
6 spring onions
2 tsp chilli sauce
2 tsp tomato ketchup
1 tbsp brown vinegar
2 pinches soda bi-carb
salt to taste

For the decoration
1 small can (450 grams) pineapple slices
8 to 10 tbsp grated cheese
1 onion, cut into rings
1 tbsp tomato ketchup
1 tbsp chilli sauce
2 tbsp fresh cream
1 tbsp butter

Method

For the potato layer

Mix the mustard and sugar and add 2 teaspoons of water. Keep for at least 10 minutes.
Mix with all the remaining ingredients.

For the spinach layer

Chop the spinach and cook in very little water with the soda bi-carb.
Drain the spinach and grind it coarsely.
Crumble the paneer and add to the spinach.
Chop the spring onions without the leaves.
Mix the spinach paneer, grated onion, chopped onions, chilli sauce, tomato ketchup, vinagar and salt.

How to proceed

In a greased baking dish, spread the potato layer.
Chop the pineapple slices.
Decorate the potato layer with a few chopped pineapple pieces and half of the grated cheese.
Spread the spinach layer on top and then spread the cream.
Decorate with the remaining pineapple pieces, cheese, onion rings and sprinkle the toamto ketchup and chilli sauce.
Dot with butter and bake in a hot oven at 450°F for 20 minutes.
Serve hot.