Mix the greens, green chilies and salt to taste and boil in 1 cup of water till cooked, in a covered pot.
Drain and squeeze out the excess water. Puree the greens mix well to make a coarse paste.
In a pan dry roast the besan or chick pea flour till the raw smell disappears.
In a large pan heat ghee on a medium flame. When hot add the chopped onion and saute till pale golden. To this add grated ginger,grated garlic, garam masala and the roasted chick pea flour.
Add the greens puree to this and stir till its all combined. Remove from heat and set the greens aside to cool.
In a large mixing bowl, combine the grated paneer, and ricotta cheese. Add the cooled spinach mixture and mix until combined.
Combine the melted butter with the olive oil in a bowl. Using a pastry brush, lightly grease a 9 x 12 rectangular pans. (or use your favorite pan).
Carefully remove the Phyllo roll from the plastic sleeve. Most packages come in 12 x 18 inch sheets when opened fully. Using a scissor or sharp knife, cut the sheets in half to make two stacks of 9x12 inch sheets. To prevent drying, cover one stack with wax paper and a damp paper towel while working with the other.
Layer about 10 sheets on the bottom of the pan making sure to brush each sheet with the butter/olive oil mixture. Add the spinach mixture in an even layer and press with a spatula to flatten.
Layer another 10 sheets on top of the spinach mixture making sure to brush well with butter/olive oil mixture. Before baking, score the top layer of phyllo (making sure not to puncture filling layer) to enable easier cutting of pieces later.
Bake in a preheated 350-degree oven until deep golden brown for approximately 20 to 25 minutes.
Ingredients for Sarson ka Saag Spanakopita:
1/2 lb frozen fenugreek leaves (1/4 kg)
2 serrano chillies, thinly slices
1 lb. phyllo pastry sheets (1/2 kg)
1 cup ricotta or cottage cheese
1 tbsp grated garlic
1/4 cup butter, melted
1/4 cup olive oil
1 lb mustard greens washed and chopped fine (1/2 kg)