Paneer Cranberry Phyllo Pie — a stunning dinner party side that has a blush-pink tandoori paneer filling with a desi cranberry sauce! With a flaky, golden brown exterior and rich filling, it takes no time at all to put together this incredible dish!

WATCH HOW TO MAKE PANEER CRANBERRY PHYLLO PIE:

For our tandoori paneer marinade, we’ll mix together greek yogurt, mustard oil, beetroot for a lovely pink hue, and all our spices. Once combined, go in with the paneer and give this all a good mix.

In a pan, heat oil with some onions, ginger garlic paste, veggies of your choice (I’ve used broccoli), and the paneer. I added some coconut milk for a little creaminess along with some herbs and peppers to brighten this up.

For our cranberry sauce, I like dressing up store-bought with some masalas for a desi twist.

Now we’re ready to assemble! Take a sheet of phyllo pastry and brush it with some butter before layering on another sheet. Spread on the cranberry sauce, followed by our stunning pink tandoori paneer. Top with off with some melty cheese like mozzarella if you’d like. Gently roll this into a log shape and cover with another phyllo sheet to help it hold its shape.

Place this into an oven-safe pie dish and repeat until you’ve got this beautiful spiral design. Brush the top with some butter to ensure it gets the perfect golden brown exterior and garnish with onions seeds.

Bake until you get this gorgeous, flaky, and crispy crust on top. Garnish with some chopped pistachios and pomegranates and our gorgeous phyllo pie is ready to impress!

If you like this, please try my other recipes:

• Lasagna Roll-Ups With Truffle Cream
• Herbed Olive & Pear Crinkle Cake
• Veggie Mexican Lasagna
• Mughlai Gobhi in Walnut Pomegranate Gravy

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Paneer Cranberry Phyllo Pie

Prep Time

30 mins

Cook Time

30 mins

 

Paneer Cranberry Phyllo Pie — a stunning dinner party side that has a blush-pink tandoori paneer filling with a desi cranberry sauce! 😍💖 With a flaky, golden brown exterior and rich filling, all it takes no time at all to put together this incredible dish! 🫶

Course: Baked, Dinner, Lunch, Main Course

Cuisine: Fusion, Greek, Indian, Mediterranean

Keyword: fusion, party

Custom Category: Baked, Dinner, Fusion, Lunch, Main Course

Servings: 8

Calories: 408 kcal

Author: Nidhi Bothra

Ingredients

Beet Marinade:

• 3 tbsp hung curd or greek yogurt
• 2 tsp mustard oil
• 1 small beetroot , peeled and grated
• salt , to taste
• 1/2 tsp black salt
• 1 1/2 tsp red chili powder
• 1/2 tsp roasted cumin powder
• 1 tsp chaat masala
• 1/2 tsp garam masala
• 2 cups paneer , cubed into bite-size pieces

Paneer Filling:

• 1 tbsp oil
• 1 cup onions , finely diced
• 2 tsp garlic & ginger , minced
• 1 cup broccoli , blanched and chopped
• 2 tbsp coconut milk
• 1 tsp oregano
• 3 tbsp mixed color bell peppers , finely diced
• 2 tbsp cilantro , finely chopped

Spiced Cranberry Sauce:

• 1/2 cup cranberry sauce , store bought
• salt , to taste
• 1/2 tsp chaat masala
• 1/2 tsp roasted cumin powder
• 1/2 tsp red chili powder

Phyllo Pie:

• 1 box phyllo dough sheets
• 3 tbsp butter , melted
• 1 cup cheese , I used parmesan and gruyère but you can use any cheese of your choice
• 1 tsp onion seeds (kalonji)

Garnishes:

• honey
• pistachio , slivered
• mixed fresh herbs , finely chopped
• pomegranate seeds

Instructions

1. To make your marinade, in a bowl combine yogurt, mustard oil, beet, spices and paneer and toss them together until everything is well-coated.

2. Then in a pan, heat oil on medium heat and add in your onion, garlic, and ginger. Sauté them for a few minutes, and then add in your broccoli and marinated paneer. Let those cook for a few minutes before adding in your coconut milk, spices, bell peppers and cilantro. Sauté everything for a few more minutes and your filling is done! Set it aside and let it cool.

3. While your filling is cooling, in a bowl, mix your store bought cranberry sauce with your spices.

4. To assemble, first, lay down a sheet of phyllo pastry and brush it with butter. Add a second sheet on top of it and add about 1 tbsp of your cranberry sauce about 1” from the center of the sheet. Brush the sauce in a line going down the long side of the pastry. The sauce is a little bit of the center so that once it is rolled, the sauce and filling are evenly covered by phyllo.

5. Then, directly on top of the cranberry sauce, add in 3-4 tbsp of your filling. Spread it out using a spoon and sprinkle cheese on top. Roll your phyllo sheets up tightly but gently, making sure not to rip the sheets.

6. Take your phyllo roll and place it in your baking pan. When placing the phyllo roll, bend it so that it follows the curve of the pan. Repeat this process, working from the outside of the pan to the inside for as many rolls as you need to fill your baking pan (refer to the video and photos for visuals).

7. Once all of the rolls are in the pan, grease the top with butter and sprinkle onion seeds on top. Bake it for 25 mins at 350 F / 180 C. Once it is done baking, glaze it with honey and garnish with pistachios, fresh herbs, and pomegranate seeds. Your Paneer Cranberry Phyllo Pie is ready, enjoy!

Recipe Video

Nutrition Facts

Paneer Cranberry Phyllo Pie

Amount Per Serving

Calories 408 Calories from Fat 252

% Daily Value*

Fat 28g43%

Saturated Fat 15g94%

Trans Fat 0.2g

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 63mg21%

Sodium 426mg19%

Potassium 171mg5%

Carbohydrates 26g9%

Fiber 2g8%

Sugar 8g9%

Protein 14g28%

Vitamin A 528IU11%

Vitamin C 15mg18%

Calcium 409mg41%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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