Ekadashi Potato and Spinach Pie

Ingredients:

• 1 kg (2 lbs) potatoes boiled with 1 tsp salt and mashed

• 400 g (about 1 lb) fresh spinach or 200 g frozen 

• 1 Tbsp olive oil

• 2 tsp Rock salt

• 1 tsp dry thyme

• 3-4 green chillies finely chopped

• 2-3 tbsp finely chopped coriander leaves

• 100 ml (about ½ cup) milk 

• a little butter for greasing

• 100 g (1.2 cup) grated /mozarella/Parmesan cheese (I used Parmesan)

 

Preparation:

1. Preheat the oven to 180 C /Gas Mark 4/ 350 F.

2. Mash the boiled potatoes, adding the milk as you go.

3. Add 1 tsp rock salt, 2 finely chopped green chillies, and coriander leaves.

4. Wash and drain the spinach and boil in its own moisture, with 1 tsp Rock salt and 1 tbsp water, for 2-3 minutes.

5. Add the olive oil, 1-2 finely chopped green chillies and thyme

6. Grease a large Pyrex dish/ baking dish with butter and spread half the mashed potatoes on it. 

7. Spread the spinach mixture on top, sprinkle with grated cheese and finish with a layer of mashed potatoes and cheese on top.

8. Bake for 15-20 minutes or till the cheese melts.

9. Serve to the Lord and distribute the prasad.

 

By Meena Samtani / Madhulila Dasi