• Thaw the puff pastry sheets in the fridge for 3 to 4 hours. Before using the puff pastry sheets, always read the instructions given on the box and abide by them.

  Tip — Frozen pastry sheets may tear away if forcefully unfolded. Therefore, it is best to thaw them completely in the fridge overnight. Thawing will soften them and prevent any cracks when unfolding them.
  

PREPARE DRY PALAK PANEER

• Heat oil in a pan over medium heat. Once hot, add Hing and sauté for a few seconds.
  
• Add chopped onions and green chilies ( optional).
  
• Cook for 3-5 minutes over medium heat until the onions soften and become translucent.
  
• Now, add chopped tomatoes to the pan. Chopped tomatoes lend a great texture and flavor to the recipe. Cook the tomatoes for 5-6 minutes, stirring occasionally, until they have softened and released their juices.

  Tip — In a hurry, you can replace fresh tomatoes with canned crushed tomatoes. 
  
• Time to add our spices — coriander powder, haldi, red chili powder, salt, and garam masala powder.
  
• Stir to combine. Add 2 tablespoons of water and cook the spices for a minute.
  
• Now add the finely chopped spinach to this pan.

  Tip — Use baby spinach for best results. This dry saag paneer recipe is prepared best with soft-textured palak. I have used a bag of pre-washed baby spinach as they have delicate leaves that cook quickly. 
  
• Mix until combined. Once mixed and heated, spinach will release its moisture and start to wilt.
  
• Lower the heat setting to a low-medium setting and cover the pan. Allow the spinach to cook for 3-4 minutes and absorb in all the flavors.

  Tip — Please do not overcook as the spinach turns bitter when overcooked.
  
• Uncover the pan and add paneer cubes to this mix. Cook for a few minutes ( uncovered) until all the moisture in the pan has evaporated. Take the pan off the heat and allow it to cool.
  
• Once cooled comfortably, add shredded cheese to the pan.

  Tip — Do not add cheese until the palak paneer sabzi cools down. Adding cheese to a hot mixture will make the vegetable gooey and challenging to handle.
  
• Mix until well blended.
  

ASSEMBLE PALAK PANEER PARCELS

• Since the puff pastry sheets have a tendency to become sticky once they thaw, unfold them onto a lightly floured surface.
  
• Using a pizza cutter, cut the sheet into 9 squares.
  
• Preheat your oven to 400°F.

  Spray or brush the muffin pan with cooking spray. This will prevent the pastry sheets from sticking and help remove them easily after baking.
  
• Place the puff pastry sheet in the mold, tuck it to the bottom and each groove and corner of the muffin tin.
  
• Add a tablespoon and a little more to each puff pastry cup.
  
• Bring all the four ends together and pinch them together to seal them.
  
• Now, twist the top clockwise to make it look like a small knot on top.
  
• Brush each puff pastry parcel with either milk or melted butter. If not vegetarian, brush your puff pastry parcels with egg wash for a lovely golden brown hue and a glossy finish.
  
• Bake them in a preheated oven until they are joyfully puffed up and turn golden brown and crispy – for about 18-20 minutes.
  
• When they are cooked and golden brown, remove them from the oven and let them sit for about 3-4 minutes on the kitchen counter. Then, gently loosen the appetizers with a butter knife and remove them from their cavity.

  Our palak paneer parcels are ready.
  
• These delicious palak paneer parcels are more than just a snack, serve them with your favorite chutney and they can be devoured at any time of the day.