Spinach and Feta Saag – 35-Minute Recipe
A vegetarian Indian-inspired dish that mimics the classic saag paneer using large cubes of feta cheese for a tangy twist. The spinach is spiced with coriander, cardamom, and cumin, then finished with a fragrant ghee‑oil tempering.
Recipe by epicurious.com· Structured by ReelsMeals
From: Website(view original)
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Cooking context
35 min estimated total time for 4 servings.
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Ingredients
- 1 ghee or olive oil
- 2 tbsp coriander seeds
- 2 pods green cardamom pods
- 1/4 tsp ground cardamom
- 1 yellow onion
- 1 tbsp fresh ginger
- 1 clove garlic
- 1 lb fresh baby spinach
- 1/2 tbsp fresh lime juice
- 1 Indian green chile (or serrano chile)
- 1 tsp kosher salt
- 6 oz feta cheese
- 1 tsp cumin seeds
- 1/4 tsp asafetida
- 1/4 tsp red chile powder
Instructions
- 1Heat 1/4 cup of the ghee (or oil) in a large pan over medium heat. When the fat is melted or shimmering, add the coriander seeds and cardamom (pods or ground). Stir and cook for about 2 minutes, until the seeds turn lightly brown.
- 2Add the diced onion to the pan and sauté until translucent, about 5–6 minutes. Stir in the chopped ginger and minced garlic and cook for an additional minute.
- 3Add the fresh baby spinach and cook, stirring occasionally, until just wilted, roughly 4–5 minutes. Remove the pan from the heat.
- 4Stir in the lime juice, chopped green chile, and kosher salt. Let the mixture cool for 5 minutes, then transfer it to a blender and pulse into a chunky paste.
- 5Return the blended spinach mixture to the same pan, set over low heat, and add 1/2 cup water. Gently fold in the feta cheese cubes, being careful not to break them. Cook for 5–7 minutes, allowing the feta to soften and absorb some of the spinach sauce.
- 6In a small pan or butter warmer, warm the remaining 2 tablespoons of ghee (or oil) over medium‑high heat for about 1 minute. Add the cumin seeds and, as soon as they begin to sputter and turn brown (about 1 minute), remove the pan from the heat.
- 7Immediately stir in the optional asafetida and the red chile powder, then pour this tempering over the spinach‑feta mixture.
- 8Serve the saag‑style spinach and feta with steamed rice or warm roti.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Toast spices early
Heat the ghee and add coriander seeds and cardamom, cooking about 2 minutes until lightly brown before adding other ingredients.
Cool before blending
After adding lime juice, chile and salt, let the spinach mixture rest 5 minutes before transferring to a blender.
Gentle feta folding
When returning the blended mixture to the pan, fold in the feta cubes carefully.
Temper cumin quickly
Warm the remaining ghee, add cumin seeds until they sputter and brown (about 1 minute), then stir in asafetida and red chile powder before pouring over the dish.
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Frequently asked questions
- How long does it take to make Spinach and Feta Cooked Like Saag Paneer?
- About 35 minutes in total: 15 minutes of prep and 20 minutes of cooking.
- How many servings does this Spinach and Feta Cooked Like Saag Paneer recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Spinach and Feta Cooked Like Saag Paneer recipe come from?
- It was shared by epicurious.com on epicurious.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.