Spinach with Feta
This tastes like the Greek spinach and feta pie (spanakopita) without the pastry.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 124 |
| pro | 5 g |
| total fat | 10 g |
| sat. fat | 3 g |
| carb | 5 g |
| fibre | 2 g |
| chol | 14 mg |
| sodium | 225 mg |
| % RDI: | - |
| calcium | 18% |
| iron | 23% |
| vit A | 59% |
| vit C | 15% |
| folate | 50% |
-
1 bag (10 oz/284 g) fresh spinach
2 tbsp (25 mL) extra-virgin olive oil
3 green onions, chopped
2 cloves garlic, minced
1 tbsp (15 mL) dried dillweed
1/4 tsp (1 mL) pepper
1/2 cup (125 mL) crumbled feta cheese
Preparation:
Rinse spinach; shake off excess water. In large skillet over medium-high heat, cover and cook spinach, with just the water clinging to leaves, until starting to wilt, about 3 minutes. Transfer to colander and press out liquid; coarsely chop.
In same skillet, heat oil over medium heat; fry onions, garlic and dillweed until softened, 3 minutes. Add spinach, pepper and all but 1 tbsp (15 mL) of the cheese; cook, stirring, until cheese softens, 2 minutes. Sprinkle with remaining cheese.
Additional Information
Source
Canadian Living Magazine: November 2004
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