Saag Feta

Today is the final recipe from my Indian recipe week. Again, this is not traditional. I looked for paneer, but couldn’t find it at my basic grocery stores. I am sure I could have gone to one of the more fancier ones, but I was tired from just returning home after a long flight. So, I went with the next best option for me: feta cheese! I know the results are a bit different than you would get with paneer, but it was still good. If you also can’t find paneer and want to make a cheesy spinach dish, I recommend this.

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I did make sure to pick out a fancier feta, and I really did notice the taste.

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K used to not be a big fan of feta, but I think it depends on the dish and the feta. Because this one was strong, melting it with spinach helped temper the flavor for him.

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Just like with the chicken from Wednesday, we served this with rice, some sauces, and naan. K compared this dish to the cheesy version of another spinach dish I love, Spinach Hilda!

Directions for Saag Feta

  • Oil and butter, or alternative
  • 8 ounces feta cheese, cut into small blocks
  • 1 cup chopped onion
  • 1 cup chopped mushrooms
  • 1 teaspoon minced garlic
  • ½ teaspoon grated ginger
  • ¼ teaspoon nutmeg
  • 15-20 ounces spinach, washed
  • Salt and pepper
  • 2 Tablespoons milk or heavy cream, and/or cornstarch

Heat some butter in a large skillet. Add the onion and cook until softened. Then, add the mushrooms and continue to cook until browned.

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Add some salt and pepper, along with the garlic, ginger, and nutmeg. Stir in the spinach, continuing to add it as it cooks down.

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Add the cheese blocks to the spinach, stirring to help melt the cheese.

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If there is too much liquid, you can add some cornstarch. If it is too dry, you can add a little milk to make it creamy.

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Directions for Saag Feta (without pictures)

  • Oil and butter, or alternative
  • 8 ounces feta cheese, cut into small blocks
  • 1 cup chopped onion
  • 1 cup chopped mushrooms
  • 1 teaspoon minced garlic
  • ½ teaspoon grated ginger
  • ¼ teaspoon nutmeg
  • 15-20 ounces spinach, washed
  • Salt and pepper
  • 2 Tablespoons milk or heavy cream, and/or cornstarch

Heat some butter in a large skillet. Add the onion and cook until softened. Then, add the mushrooms and continue to cook until browned. Add some salt and pepper, along with the garlic, ginger, and nutmeg. Stir in the spinach, continuing to add it as it cooks down.

Add the cheese blocks to the spinach, stirring to help melt the cheese. If there is too much liquid, you can add some cornstarch. If it is too dry, you can add a little milk to make it creamy.

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3 thoughts on “Saag Feta

  1. Pingback: Homemade Paneer (and a Ricotta Cameo) | fudgingahead

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