You are here: Home > Course > Main Course > Casseroles and Bakes > Spinach Tartillini In Cream Sauce Spinach Tartillini In Cream Sauce by Tarla Dalal A superb Italian dish with 2 rich sauces. Post A comment Add your recipe to below listed cookbooksMy ReceipesHealthy LivingTryFursat MeSwatiPri Cook BookDhivyaChandniLiverShils Tarla RecipesIndira NatrajanFavorite RecipesDevi's Recipe BookFor JyotiIshuAirfryerShilpaSuchi's Recipe BookDharaJeevikaStartersAshi CookingNon-vegetarian Low Calorie RecipesFarihaKalpana AroraLunchMocktailsAg-recipes For The BoysP.s.varmaKaminiDesi Sudha PatelJayalakshmi NarayananPost PregnancyVishuDivi Fresh CookbookShalooTruptiJyoti's CookbookLebaneseSnacksContinental FoodsAlphaPritiContinental FoodHealthy Eating PostnatalChickenVeg DinnerRqBreakfastManju's CookbookRituDhwanitFirelessVista EventsKanikaSnacksRinkuAmmuzMy RecipesHiral MehtaSilkyNavyanshLibo Cook BookFerdousTarla CookbookPregaMaitriDhoklaTababdulrazak@gmail. 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Cooking Time: 30 min. Total Time: 601 hours 7Serves 6 to 8. Show me for servings Ingredients For the stuffing30 to 40 spinach (palak) leaves100 gms (4 oz.) crumbled paneer (cottage cheese)1/2 tsp green chillies, finely chopped salt to tasteFor the dough3/4 cup plain flour (maida)2 tsp butter1/2 tsp saltFor the cream sauce3/4 cup milk2 tbsp plain flour (maida)100 gms (4 oz.) plain flour (maida)2 tbsp grated processed cheese2 tbsp butter salt and black pepper (kalimirch) powder to tasteFor the tomato gravy (optional)1/2 kg red, ripe tomatoes , cut into big pieces50 gms (2 oz.) fresh cream3 to 4 tsp sugar1/2 tsp dried oregano or 1 teaspoon fresh chopped tulsi leaves (Indian basil) a pinch of carom seeds (ajwain)1/2 tsp chilli powder salt to tasteFor the baking2 tbsp grated processed cheese Method For the stuffingFor the stuffingSteam the spinach leaves. Squeeze out the water. Chop the spinach leaves finely and mix with the paneer, green chillies and salt.For the dough For the dough Mix the flour, butter and salt. Add water and make a semi-stiff dough. For the cream sauceFor the cream sauceHeat the butter, add the flour and fry for 1/2 minute.Add the milk and 1/2 teacup of water and cook until the sauce becomes thick.Add the cheese, cream, salt and pepper.For the tomato gravyFor the tomato gravyBoil the tomatoes without any water. Blend in a liquidiser and strain. Add the sugar, oregano, ajwain, chilli powder and salt and boil for 10 minutes on a slow flame.Add the cream.How to proceedHow to proceedSeparate the dough into 15 balls and roll out into thin puris. Spread some spinach filling in each puri and close. Put plenty of water to boil and add 1 tablespoon of oil. Boil batches of the puris (tartillini) for 1/2 minute. Drain and keep aside in a little water.In a greased baking dish, spread a little cream sauce and some tartillini. If you like, sprinkle a little tomato gravy. Make more layers in this manner.Sprinkle the balance cheese and bake in hot oven at 230 degree C (450 degree F) for 10 minutes.Serve hot.