This is an old recipe.
Now, this is no novelty and must have been prepared by many before mine and with many different versions.Mine again is cooked with whole wheat flour as most of my preparations are and was first made without any reference ,as a result of sheer boredom with the regular spinach meals.I did although make a few experiments to enhance the taste and bring it nearest to our Punjabi/North Indian flavors.What it is it with Punjabi flavors? you must be thinking.Now,may be our Punjabi food or may i say our north Indian food is so rich in texture and taste that sometimes we just find a dish incomplete without those spices…at least we do.Now, i have just tried to merge in the two worlds ,i mean the two cuisines and bring out the best for us.And I can say that after eating it everyone relished it .The buttery shortcrust pastry base complimented the rich buttery and moderately spicy filling very well.
Now, this recipe is prepared with all the richness which of course enhances the taste and look of the dish.But if you are calorie cautious then you may substitute butter with margarine and cottage cheese with low fat paneer / cottage cheese or tofu.
- 375 gms Whole wheat flour
- 175 gms Unsalted Butter
- 2 - 3 tbsp Milk / Water
- 1/4 tsp Salt (omit if using salted butter) For Filling:
- 500 gms Spinach (Raw) shredded
- 100 / 1 gms cup Mushroom sauteed till golden brown
- 3 tbsp Butter
- 4 Cloves Garlic
- 100 gms Paneer Cottage Cheese /
- 1 Onion medium size sliced thin /chopped
- 2 Tomatoes medium sized
- to taste Salt
- 1/4 tsp Black Pepper
- to taste Red Chilli ( we use degi mirch) Powder
- 1/4 tsp Garam Masala powder
- 1 tsp Oil to cook
- Topping:
- 1/4 cup Mozzarella Cheese Grated ( i used Frolic Cheese)
- 1 Egg medium Beaten
- Coriander Leaves to garnish
- First prepare the pastry crust: In a bowl,mix together butter and flour.Butter should be at room temperature and not melted.
- Use your fingertips to rub the butter into the flour until you have a mixture that resembles coarse breadcrumbs with no large lumps of butter remaining. Try to work quickly so that it does not become greasy.
- Refrigerate this dough for 15 minutes covered in a cling wrap.
- Meanwhile preheat your oven at 180 degree c.
- After 15 minutes,take the dough and roll it into a 8 inch diameter.
- Line your baking tray with this flat dough and press well on the sides and centre to line it properly in the pie pan.
- Press it nicely form every side to place it properly.Now with a fork make dot marks on the base to ensure an even bake and for the pastry crust to not rise.
- Bake this for 5-7 minutes at 180 degrees c .Take it out once done and keep aside.Keep checking we just need it to get baked just a bit inside before baking it again with the filling.
- Meanwhile lets prepare the filling: Heat a pan ,add oil and butter.Add garlic.Cook a bit and then add onion.
- Cook till golden brown and add tomatoes.Cook till soft and gravy leaves oil.Add salt,pepper,red chili,garam masala.
- Add spinach and cook till soft and water evaporates.Add paneer/cottage cheese and cook for another minute and till water evaporates.
- Add sauteed mushrooms and mix well.Put it off flame.
- Now,pour this mixture on the pie crust.
- Spread evenly.Now put the grated mozzarella cheese on top.Now pour the beaten egg onto the cheese.
- Bake at 180 degrees c for about 15 minutes or till golden brown.
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