Prep:

1. Chop 1 small onion
2. Finely chop 1 garlic clove
3. Coarsely chop 1 small green chile

Cook:

1. Heat 0.25 cup vegan butter in a large skillet over medium.
2. Cook 2 Tbsp coriander seeds and 0.25 tsp ground cardamom a couple of minutes, stirring constantly until starting to brown.
3. Add chopped onion and cook until translucent.
4. Mix in garlic and cook another minute.
5. Add 1 lb baby spinach by the handful and cook until all the spinach is just wilted.
6. Remove from heat and add green chile, 1.5 tsp fresh lime juice, and salt to taste.
7. Let cool a few minutes and then blend into a coarse paste.
8. Return to pan, stir in 0.5 cups water and gently fold in 6oz feta cut into 1“ pieces. Reduce 5-7 minutes.

Serve over rice.

Notes:

• Violife feta works well, it has a strong flavor that fits. It will melt in, so fold it in right before serving instead of reducing it with the rest.

Recommendation by Hamza Hutchinson, based on Saag Paneeer But With Feta.