Palusami with Corn Beef

Preheat your oven to a medium-high temperature, equivalent to 350 degrees F (175 degrees C).

Create a base layer by placing a generous amount of fresh spinach leaves at the bottom of a standard-sized 9x13 inch baking dish. Next, add a layer of corned beef on top of the spinach, followed by another layer of spinach leaves. Continue this pattern until you've exhausted your supply of spinach, without worrying about the dish being too full - the spinach will naturally compress as it cooks.

Pour both cans of coconut milk over the spinach and corned beef layers, gently pressing down on the leaves with a spoon to ensure they're evenly saturated. Finally, cover the dish tightly with a lid or aluminum foil to prevent heat from escaping.

Bake the dish in your preheated oven for 45 to 55 minutes, or until the spinach has completely lost its vibrant color and the sauce is bubbly and slightly thickened.

Allow the dish to cool for 10 minutes before serving.