Florentine Spinach


  • 1½ lbs. fresh spinach
  • Salt and pepper to taste
  • ¼ tsp. ground cumin
  • One pinch nutmeg
  • ¼ tsp. ground coriander
  • ½ lb. paneer or ricotta
  • 1 cup ground walnuts
  • 2 Tbsp. wheat flour
  • 3 Tbsp. ghee or butter
  • 1 Tbsp. egg substitute


  1. Lightly steam spinach. Drain. Mix in spices, flour, crumbled paneer, half of the walnut mixture and the egg substitute.
  2. Form into balls and roll in flour. Drop into boiling salted water and cook 3-4 minutes without letting water come to a boil.
  3. Remove with a slotted spoon. Pour melted butter and remainder of walnuts over the spinach balls. Serve over rice.

Vata-Pacifying Nuts