Paneer and Spinach Pie: The Indian-Inspired Twist on a Classic

Paneer and spinach pie is where Indian flavours meet the universal love for flaky pastry. Packed with spiced paneer, creamy spinach, and aromatic herbs, this pie is comforting, vibrant, and incredibly satisfying. It’s the kind of dish that works equally well for a casual weeknight dinner or a special occasion spread.

What is Paneer and Spinach Pie?

This pie combines the best of Indian and Western cuisines. Paneer, the soft and creamy Indian cheese, is sautéed with spinach, onions, garlic, and a medley of spices, creating a rich and flavourful filling. Encased in buttery pastry and baked to golden perfection, it’s a versatile dish that’s hearty enough to stand alone but elegant enough to be the star of a dinner party.

The Key Ingredients

Paneer is the hero of this dish. Its mild, creamy texture makes it the perfect base for soaking up bold spices. Spinach adds freshness and an earthy depth, while onions, garlic, and ginger form the aromatic backbone. A touch of garam masala, cumin, and turmeric lends warmth and complexity, and a splash of cream or yoghurt ties everything together into a luxurious filling.

The Perfect Crust

The buttery shortcrust pastry is the ideal vessel for the spiced paneer and spinach filling. It’s flaky, tender, and provides a delightful contrast to the creamy, spiced interior. If you’re feeling adventurous, you can infuse the dough with carom seeds (ajwain) or nigella seeds for an extra burst of flavour. Store-bought pastry works in a pinch, but homemade is always worth the effort.

Building the Filling

The filling begins with sautéed onions, garlic, and ginger, which form the aromatic base. The paneer is crumbled or cubed and added to the pan along with spinach, which wilts down into a rich, flavour-packed mixture. Spices like garam masala, cumin, and turmeric are toasted to release their flavours, while a dollop of cream or yoghurt brings the filling together. Once cooled, this mixture becomes the heart of the pie.

Baking to Perfection

Assembling the pie is simple yet satisfying. Line a pie dish with the shortcrust pastry, fill it generously with the cooled paneer and spinach mixture, and cover it with another layer of pastry. Crimp the edges, cut a few steam vents, and brush the top with beaten egg or milk for a golden, glossy finish. Bake in a hot oven until the crust is crisp and golden brown, and the filling is warmed through.

Serving Suggestions

Paneer and spinach pie is a complete meal on its own, but it pairs beautifully with simple sides. A fresh cucumber and mint salad or a tangy yoghurt raita adds a cooling contrast, while a side of spiced roasted potatoes complements the pie’s flavours perfectly. For drinks, a glass of chilled white wine or a light lager works wonderfully.

Can You Make It Ahead?

Definitely. Paneer and spinach pie is an excellent make-ahead dish. The filling can be prepared a day or two in advance and stored in the fridge. You can also assemble the pie and refrigerate it until you’re ready to bake. Leftovers reheat beautifully, making this dish as practical as it is delicious.

The Recipe: Paneer and Spinach Pie

For the crust:

• 250g plain flour
• 125g cold unsalted butter, diced
• A pinch of salt
• 3-4 tbsp cold water

For the filling:

• 200g paneer, crumbled or cubed
• 300g fresh spinach, washed and chopped
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp grated ginger
• 1 tsp garam masala
• 1 tsp ground cumin
• ½ tsp turmeric
• 2 tbsp cream or yoghurt
• 1 tbsp vegetable oil
• Salt and pepper, to taste

For assembly:

• 1 egg, beaten (for brushing)

To make the crust, rub the butter into the flour and salt until the mixture resembles breadcrumbs. Gradually add the cold water, mixing until the dough comes together. Wrap in cling film and chill for at least 30 minutes.

For the filling, heat the oil in a pan and sauté the onion, garlic, and ginger until softened. Add the paneer and spinach, cooking until the spinach is wilted. Stir in the garam masala, cumin, turmeric, cream or yoghurt, and season with salt and pepper. Cook until the mixture is thickened and well combined. Let the filling cool before assembling the pie.

Preheat your oven to 200°C (180°C fan). Roll out half the pastry and line a pie dish. Fill with the cooled paneer and spinach mixture, then cover with the remaining pastry. Seal the edges, cut steam vents, and brush with beaten egg.

Bake for 25-30 minutes, or until the crust is golden brown. Let it cool slightly before serving. Paneer and spinach pie is rich, flaky, and bursting with flavour—a true fusion of Indian and Western comfort foods.