Mince garlic and onion, sautee them in a pan with oil, add spices and ginger and let them golden for about 2 minutes.
Add potadoes in small cubes and crushed spinaches plus a glass of water.Let simmer until the potadoes are tender, about 15-20 minutes, you may need some more water. Halfway through add paneer in small dices and adjust salt. In this case you have to dry all the liquid in the pan as the stuffing will meet bread dough nut you can eat the stuffing alone, in that case a little bit of liquid makes the preparation even better.
Spread the piadina dough as thin as possible in round shape, about 75g each turnover.Put some stuffing in the centre, close in crescent shape and seal the edges pressing a fork all around. Cook on a hot pan, pay attention not to burn them.
They are good both hot or warm.