I picked some spinach from the garden for this dish in which coconut cream is poured over spinach before baking.
I rediscovered this recipe in Digby Law's Vegetable cookbook, a golden oldie which was first published in 1978. The real Palusami is a Samoan dish in which taro leaves are wrapped around corned beef. But, unless you happen to grow it yourself, taro is hard to find so spinach makes a good alternative. Without the corned beef it makes a healthy vegetarian dish.
I have changed the recipe slightly to make it lighter by using light coconut cream and halving the sauce recipe.And instead of chilli pepper I added a splash of my favourite Hot Samoan Boys Chilli Sauce.
300 gm of spinach leaves
1 tablespoon of grated onion
1/4 cup of light coconut cream
juice of half a lemon
A splash of Hot Samoan Boys Chilli Sauce
Salt to taste
Rinse the spinach leaves well , give them a shake and then cook briefly till wilted. You will not need to add water as enough will still be clinging to the leaves.
Put the spinach in a small greased ovenproof dish.
Mix the coconut cream, chopped onion and lemon juice.
Add chilli sauce and salt to taste
Make a hole in the centre and pour in the coconut cream mixture.
Cover with foil and cook in a moderate oven ( 180C) for 20 minutes
Before serving whisk the coconut cream into the spinach with a fork.
This would go especially well with grilled or baked fish.