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Spiced Spinach Pie with Coconut Milk Top
Preparation info
- Serves
4
- Difficulty
Medium
Appears in
Published 1997
This vegetarian supper dish is one of my favourites. The spinach is topped with a delicious mixture made of ground rice and creamy coconut milk. If possible, use whole spices and grind them yourself in a coffee grinder-they will be far more aromatic.
Ingredients
1.1 kg 2½ lb 4-5 cm 1½-2
Method
To make the filling, remove any thick stalks from the spinach, then wash the leaves thoroughly. Put into a large saucepan, cover and put over a fairly low heat for a few minutes until the leaves are limp, stirring around once or twice. Drain the spinach well, pressing out excess water, and then chop up fairly small.
Peel the ginger and garlic. Cut the chilli open under running water, di
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