This easy to make veggie-packed bake includes spinach, olives, paneer cheese, and feta. Served alongside a fresh salad with crunchy leaves, tomato and a creamy dressing. So simple yet so flavourful!
Serving guide
Choose your portion size.
IT’S THE INSIDE THAT COUNTS
Preheat the oven to 200°C. Place a pan over a medium heat with a drizzle of oil. When hot, fry the diced onion and baby marrow chunks for 3-4 minutes until soft, shifting occasionally. Add the shredded Spinach and cook for 2-3 minutes until wilted and any excess liquid has evaporated, shifting occasionally. Mix through the halved olives, remove from the heat, and season to taste. Set aside.
BAKED, CREAMY & DREAMY
Place the paneer in a bowl and gently mash with a fork or potato masher. Add the Milk and mix until fully combined. Lightly grease an oven-proof dish and add the cooked Spinach and olive mixture. Flatten into an even layer. Top with the paneer and milk mixture. Sprinkle over the grated cheese and crumble over the drained feta. Pop in the hot oven and bake for 15-20 minutes until browned and fully set. On completion, set aside to cool for 5-10 minutes in the oven-proof dish, until firm to the touch.
DRESSED TO IMPRESS
In a salad bowl, combine the mayo, a drizzle of oil, and the vinegar. Add water in 5ml increments until a drizzling consistency. Add the rinsed salad leaves and the diced Tomato. Toss until fully coated.
PERFECT PANEER BAKE
Plate up a hearty helping of the glorious paneer bake. Side with the creamy salad. Super easy and super yum, Chef!
IT’S THE INSIDE THAT COUNTS
Preheat the oven to 200°C. Place a pan over a medium heat with a drizzle of oil. When hot, fry the diced onion and baby marrow chunks for 4-6 minutes until soft, shifting occasionally. Add the shredded Spinach and cook for 2-3 minutes until wilted and any excess liquid has evaporated, shifting occasionally. Mix through the halved olives, remove from the heat, and season to taste. Set aside.
BAKED, CREAMY & DREAMY
Place the paneer in a bowl and gently mash with a fork or potato masher. Add the Milk and mix until fully combined. Lightly grease an oven-proof dish and add the cooked Spinach and olive mixture. Flatten into an even layer. Top with the paneer and milk mixture. Sprinkle over the grated cheese and crumble over the drained feta. Pop in the hot oven and bake for 15-20 minutes until browned and fully set. On completion, set aside to cool for 5-10 minutes in the oven-proof dish, until firm to the touch.
DRESSED TO IMPRESS
In a salad bowl, combine the mayo, a drizzle of oil, and the vinegar. Add water in 5ml increments until a drizzling consistency. Add the rinsed salad leaves and the diced Tomato. Toss until fully coated.
PERFECT PANEER BAKE
Plate up a hearty helping of the glorious paneer bake. Side with the creamy salad. Super easy and super yum, Chef!
IT’S THE INSIDE THAT COUNTS
Preheat the oven to 200°C. Place a pan over a medium heat with a drizzle of oil. When hot, fry the diced onion and baby marrow chunks for 6-8 minutes until soft, shifting occasionally. Add the shredded Spinach and cook for 3-4 minutes until wilted and any excess liquid has evaporated, shifting occasionally. Mix through the halved olives, remove from the heat, and season to taste. Set aside.
BAKED, CREAMY & DREAMY
Place the paneer in a bowl and gently mash with a fork or potato masher. Add the Milk and mix until fully combined. Lightly grease an oven-proof dish and add the cooked Spinach and olive mixture. Flatten into an even layer. Top with the paneer and milk mixture. Sprinkle over the grated cheese and crumble over the drained feta. Pop in the hot oven and bake for 25-30 minutes until browned and fully set. On completion, set aside to cool for 5-10 minutes in the oven-proof dish, until firm to the touch.
DRESSED TO IMPRESS
In a salad bowl, combine the mayo, a drizzle of oil, and the vinegar. Add water in 5ml increments until a drizzling consistency. Add the rinsed salad leaves and the diced Tomato. Toss until fully coated.
PERFECT PANEER BAKE
Plate up a hearty helping of the glorious paneer bake. Side with the creamy salad. Super easy and super yum, Chef!
IT’S THE INSIDE THAT COUNTS
Preheat the oven to 200°C. Place a pan over a medium heat with a drizzle of oil. When hot, fry the diced onion and baby marrow chunks for 6-8 minutes until soft, shifting occasionally. Add the shredded Spinach and cook for 3-4 minutes until wilted and any excess liquid has evaporated, shifting occasionally. Mix through the halved olives, remove from the heat, and season to taste. Set aside.
BAKED, CREAMY & DREAMY
Place the paneer in a bowl and gently mash with a fork or potato masher. Add the Milk and mix until fully combined. Lightly grease an oven-proof dish and add the cooked Spinach and olive mixture. Flatten into an even layer. Top with the paneer and milk mixture. Sprinkle over the grated cheese and crumble over the drained feta. Pop in the hot oven and bake for 25-30 minutes until browned and fully set. On completion, set aside to cool for 5-10 minutes in the oven-proof dish, until firm to the touch.
DRESSED TO IMPRESS
In a salad bowl, combine the mayo, a drizzle of oil, and the vinegar. Add water in 5ml increments until a drizzling consistency. Add the rinsed salad leaves and the diced Tomato. Toss until fully coated.
PERFECT PANEER BAKE
Plate up a hearty helping of the glorious paneer bake. Side with the creamy salad. Super easy and super yum, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R113.79
for 4 servings · R28.45 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Danish-style Feta needs 80 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 10% of packR10.00
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Low Fat Fresh Milk needs 250 mlFresh Low Fat Milk 2 L 2 L at R38.99 · 13% of packR4.87
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White Wine Vinegar needs 40 mlWhite Wine Vinegar 250 ml 250 ml at R44.99 · 16% of packR7.20
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Red Onions needs 2Sliced Red Onions 70 g R16.99 · whole pack (size can't be divided)R16.99
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Spinach needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Pitted Kalamata Olives needs 40 gKalamata Olives 825 g 825 g at R149.99 · 5% of packR7.27
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Baby Marrow needs 400 gButternut, Cauliflower & Baby Marrows 450 g 450 g at R41.99 · 89% of packR37.32
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Tomatoes needs 2Tomato Puree in Tub 240 g R20.99 · whole pack (size can't be divided)R20.99
Not in the Woolies basket — source these elsewhere:
- Paneer Cheese
- That Mayo (Original)
- Grated Mozzarella & Cheddar Cheese Mix
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Chock-a-Block Paneer Bake?
The preparation time for Chock-a-Block Paneer Bake with Kalamata olives & baby marrow is between 15 and 30 minutes.
What is the total time required to make Chock-a-Block Paneer Bake with Kalamata olives & baby marrow?
The total time required to make Chock-a-Block Paneer Bake with Kalamata olives & baby marrow is between 35 and 60 minutes.
How many servings does Chock-a-Block Paneer Bake provide?
4 servings
What are the main ingredients in Chock-a-Block Paneer Bake?
Baby Marrow, Feta, Milk, Mozzarella & Cheddar Cheese Mix, Paneer Cheese, Pitted Kalamata Olives, Red Onion, Salad Leaves, Spinach, That Mayo (Original), Tomato, White Wine Vinegar
What is the nutritional information of Chock-a-Block Paneer Bake?
Calories: 732, Carbs: 32 grams, Fat: grams, Protein: 40.2 grams, Sugar: 16.4 grams, Salt: 591 grams
How do I prepare Chock-a-Block Paneer Bake?
PERFECT PANEER BAKE: Plate up a hearty helping of the glorious paneer bake. Side with the creamy salad. Super easy and super yum, Chef! IT’S THE INSIDE THAT COUNTS: Preheat the oven to 200°C. Place a pan over a medium heat with a drizzle of oil. When hot, fry the diced onion and baby marrow chunks for 4-6 minutes until soft, shifting occasionally. Add the shredded spinach and cook for 2-3 minutes until wilted and any excess liquid has evaporated, shifting occasionally. Mix through the halved olives, remove from the heat, and season to taste. Set aside. BAKED, CREAMY & DREAMY: Place the paneer in a bowl and gently mash with a fork or potato masher. Add the milk and mix until fully combined. Lightly grease an oven-proof dish and add the cooked spinach and olive mixture. Flatten into an even layer. Top with the paneer and milk mixture. Sprinkle over the grated cheese and crumble over the drained feta. Pop in the hot oven and bake for 15-20 minutes until browned and fully set. On completion, set aside to cool for 5-10 minutes in the oven-proof dish, until firm to the touch. DRESSED TO IMPRESS: In a salad bowl, combine the mayo, a drizzle of oil, and the vinegar. Add water in 5ml increments until a drizzling consistency. Add the rinsed salad leaves and the diced tomato. Toss until fully coated.
What should be prepared from my kitchen to make Chock-a-Block Paneer Bake?
Baby Marrow, Feta, Milk, Mozzarella & Cheddar Cheese Mix, Paneer Cheese, Pitted Kalamata Olives, Red Onion, Salad Leaves, Spinach, That Mayo (Original), Tomato, White Wine Vinegar
How many calories does Chock-a-Block Paneer Bake have?
732 calories
How much fat content does Chock-a-Block Paneer Bake have?
grams