Saag feta

Saag feta

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  • 6
  • Easy
  • Health conscious Meat-free
  • 15 minutes
  • 10 minutes
  • Woolworths Villiera Carte Blanche

“This is my personal bootleg of saag paneer, with some tweaks. I was inspired by Priya Krishna to skip the paneer and opt for feta, which is genius! Mine is a roasted sheep’s- milk feta. Just so good.”


  • 50 g ghee
  • 1 t cumin seeds
  • 1 t ground coriander
  • 1 onion, roughly chopped
  • 2 cloves garlic, minced
  • 5 cm pieces ginger, grated
  • 1 T garam masala
  • 600 g baby spinach, washed
  • ½ cup water
  • ½ cup cream
  • 180 g Woolworths sheep-and-goat’s-milk feta cheese
  • 4 T oil
  • naan or rice, for serving

Cooking Instructions

1. Heat the ghee in a pan. Add the cumin seeds and coriander and fry until fragrant. Add the onion and fry over a medium heat for a few minutes until soft and translucent.

2. Stir in the garlic, ginger and garam masala. Fry for a further few minutes. Add the spinach and water. Simmer for 10 minutes, then stir in the cream. Cook for a further 5 minutes.

3. Preheat the oven to 200°C. Place the feta on a lined baking tray and drizzle with the oil. Roast for 8–10 minutes, or until the edges turn a deep golden brown. To serve, spoon the saag onto a platter and top with the feta. Serve with naan or rice.

Cook's note: Of course, you can use paneer here, and you’re welcome to replace the spinach with whatever dark leafy greens you like. Thinly sliced kale works well. Use up any leftovers by piling onto baked potatoes.

Photography: Jan Ras
Recipes and Production: Khanya Mzongwana
Food assistant: Thando Manyoni

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Khanya Mzongwana Recipe by: Khanya Mzongwana
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If you're anything like our deputy food editor Khanya Mzongwana, you're obsessed with uniqueness and food with feeling. Cook her family-tested favourites, midweek winners and her mouth-wateringly fresh takes on plant-based eating.

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