Spinach Peek-A-Boo Bread Pie
1 hour 50 minutes
780 reads
About Spinach Peek-A-Boo Bread Pie
This delightful Spinach Peek-A-Boo Bread Pie is my creative twist on the classic palak paneer and naan combination. Here, a wholesome bread dough made with spinach, whole wheat, and oats flour encases a luscious paneer makhani filling, bringing together the comforting flavors of North India in a fun, fusion style.
Served with two exciting sauces—a creamy yogurt-based dip with roasted garlic and a fiery makhani sauce—this dish is a complete meal in itself. It’s perfect for kids’ tiffins or as a grab-and-go snack, making it both convenient and nutritious. Experience a baked avatar of Indian naan and paneer makhani, reimagined for modern palates and busy lifestyles.
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Recipe Time & More
Prep1 hour 25 minutes
Cook25 minutes
Total1 hour 50 minutes
Ingredients
- 2 cup Whole Wheat Flour whole
- 1 cup Oats Flour
- 1 cup Spinach or puree puree
- 5 Milk Powder tspn
- 5 Yeast fresh tspn
- 2 tbsp Sugar
- 1.5 tsp Salt or as per taste, pepper and garlic bread seasoning as per liking
- 3 tbsp Virgin Olive Oil extra
- Water or dough knead the dough
For Stuffing
- 150 cubes Cottage Cheese paneer
- 3 tbsp Onion chopped
- 2 tbsp Ginger Garlic Paste
- 1/2 cup Tomato Puree
- Fenugreek Leaves dhaniya as per liking dry, pepper, salt
- Cream or malai malai optional
Instructions
- Well as we made the dough for domino bread sticks exactly same proportions and same technique to be followed for making the spinach dough.Rather I had the same leftover dough which I thought I should differently.You can follow the previous recipe .
- While the dough is resting to rise you should prepare the filling I simply made Desi Punjabi style paneer makhani and kept it aside .You may make any filling of your choice.when the dough is double in size take it out knock back and roll it gently .
- Line the dough to a greased Tart mold by pressing gently onto the walls.Since the bread is supposed to be dry the stuffing has to be little moist and juicy.I added cheese blend and little cream to the paneer filling .Fill it in the tart .
- Once the stuffing is done top it up with cheddar or mozerella Cheese and sprinkle some roasted kasuri methi and red chilli flakes.At this stage take another piece of dough roll like chapati create a disc like cavity in the center and cover.
- Top should look like a big donut.seal the edges using little water at a time and keep it for baking in preheated oven for 25 mnts at 180. Brush the pie with garlic butter and sprinkle some onion seeds over this.There you go ...
- Take it out of the oven cheese is nicely melted Indian spices give a diffrent kind of feel to it A Desi dish gets an international makeover and this is complete meal by it self cut in wedges or eat just like that...
Recipe Notes
Additional Tips
- For an extra golden and glossy crust, brush the bread pie with a mixture of milk and a touch of melted butter just before baking; sprinkle with sesame or nigella seeds for added texture and flavor.
- If you want to make this recipe vegan, substitute paneer with firm tofu, use plant-based milk powder, and swap butter/ghee in the makhani filling for vegan butter or neutral oil.
- Allow the bread pie to cool for about 10 minutes after baking before slicing—this helps the filling set and prevents it from spilling out, resulting in neater portions.
- To prepare ahead, freeze the unbaked, shaped bread pies on a tray, then transfer to a ziplock bag; bake straight from frozen, adding 8-10 minutes to the baking time for a quick, hot meal anytime.
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Recipe Nutrition
Calories: 4155kcalCarbohydrates: 207gProtein: 424gFat: 173gPolyunsaturated Fat: 51.9gMonounsaturated Fat: 103.8gSodium: 855mgFiber: 3gSugar: 138g
Simmi Sonti
Articles: 24
5 Comments
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Such an enticing dish! Thanks for the recipe.
This looks so good! Appreciate the share.
Definitely a kids pleaser recipe. It’s also healthy and awesome combination of flavors.
Innovative..
This is perfect! Can’t wait to taste it.