Alugbati is one of the most common vegetables that can be found in the market. Also known as ‘malabar spinach’ is a wonderful local substitute for its all green cousin- regular spinach. I have found that anything wrapped in filo pastry is all the more delightful to eat, especially for kids! My puff pastry of choice happens to be vegan! Pampas is easily found in supermarkets in the frozen food section. This vegan pot pie is a great thing to prepare ahead and pop in the oven when you want to serve it. Make a vegetarian version of it by adding feta cheese in the mix!
- 4 cups squash, cut into cubes
- 2 bunches alugbati- leaves only
- 1/2 onion
- 4 cloves garlic
- 1/2 cup feta cheese- optional
- 1 sheet Pampas puff pastry
Boil the squash till its tender.
Place the cooked squash in another pan. Add the alugbati and garlic and onions. Sautee till fragrant. Add salt and pepper to taste.
Turn off the heat. Add the feta at this stage if using feta.
In a ramekin or pie dish, put in the squash- alugbati mixture.
Cover the top of the dish with the puff pastry.
Optional: Make an eggwash with one eggwhite and a teaspoon of water. Use a pastry brush to brush the mixture over the top of the puff pastry.
Bake for 10 minutes, till the puff pastry turns golden brown at 400 degrees.
Serve while hot!