Saag and Palak Feta: Well, it’s been a while since I put pen to paper due to work pressures. The summer has been challenging; the heatwave here in Greece and the resulting fires have devastated communities, especially those on the island of Evia.

Metaphorically and physically, we have lived under a smokey cloud, the usual summer gatherings muted and not a grill in sight ….no heavenly wafts of fish grilling.

Today, it is raining! Phew! Wonderful fizzy raining seeping into the ground, trees visibly standing taller and plants withered by the summer’s punishing temperatures breathing new life and hopefully removing all fire risk for now.

Wearing jeans for the first time since I can remember, lunch must be warm.

What better than Saag and Palak Feta! A scrumptious and comforting meal all on its own or poured over rice. Very easy and very versatile. Saag and Palak are often interchanged; Palak is spinach, whereas Saag refers to leafy greens, notably mustard greens. Use whatever you have, curly kale, chard, collards, mustard greens or beets. Use only the leaves from those greens with thicker stems, as the fibrous stalks do not puree. You can finely chop the stems and saute them with garlic as a side dish.

Usually topped with paneer, here we are using Feta, which works well. For me, Feta works the best as it is soft and salty. Cream is also often added, but I think the Feta is creamy enough, and it would overpower the flavour of the greens. You can also use soft mozzarella, western-style cottage cheese, goat’s cheese or tofu.

Top it with a spicey oil or Chhonk with finely sliced onions, coriander, or basil.

For similar dishes, check out our vegetarian recipes.